Job Description

Culinary solutions to fulfill the demands and preferences of customers are the responsibility of this role. Catering options are available from the Executive Chef to match the requirements and preferences of customers and clients. Responsible for ensuring that food is prepared, presented, and served in accordance with the company’s policies and procedures. Prepares meals using culinary skills and oversees its ultimate presentation and serving.

Job Title : Sous Chef
Location : Madame, Sharjah, United Arab Emirates
Salary : $ 27.4 per hour.
Company : Loews Hotels & Co
Job Type : Full-Time

Qualifications:

• Control the factors that influence whether or not a business will make a profit. In charge of the majority of the kitchen and restaurant’s running costs. Decide on profit margins and monitor the company’s progress against them, Produce food on a daily basis, including planning and implementing production controls
• The chef is in charge of developing and improving the food that is served to guests. Change things to meet the needs of the market and your guests, both now and in the future. Make suggestions for changes to the food. Use market research to come up with new ideas for products and menus.
• Developing and maintaining an information system to manage and record food and supply expenditures and current inventory, monitoring spending in relation to budget targets, forecasting future purchase and storage needs and assisting in budget planning and preparations.
• Administration is in charge of employee selection, training, and development within their department, as well as managing the agency’s operations in accordance with federal, state, and local employment and civil rights regulations. They are also in responsible of reacting to and addressing concerns reported by employees.
• Improve customer service by empowering personnel. Tell employees what they can and can’t do. Train your staff on how to address client demands.
• Manage costs, controls, and compliance for food, Create menus and keep track of stock, Have high standards for customer service and food quality
• Food production is linked to the Execution Framework. Ensure that food preparation, production, presentation, and service are all done correctly and on schedule. To ensure the highest level of quality, all of the chefs work under close supervision. The head chef and chef de cuisine of the kitchen. It’s clear how to go. Maintain a positive work environment for your employees. The team huddles together. Keep track of everything, from checklists to performance stats. You must be able to multitask and keep things simple.
• Efficiency: Follow the daily menu to execute and provide food line items. At all times, keep Aramark’s menu and food quality up to par. Full compliance with Operational Excellence fundamentals: waste control, consistent menus, recipes, and ingredients, and labor needs. Implement a strict vendor selection procedure that ensures you are only working with pre-screened companies. Expertise and practical experience with the Food Framework. Verify anticipated food consumption for orders and transactions. Keep your equipment in good working order.
• Communicate the significance of safety protocols, including procedure codes, assuring staff comprehension, and monitoring safety processes and procedures.
• Compliance: Make sure that all cooking and kitchen operations follow safety rules for the workplace and the environment. Follow all policies, rules, and laws that apply, including, but not limited to, those about safety, health, wage and hour, and other things.

Skills:

• High school diploma or GED and six years of experience in the culinary arts, food and beverage sector, or a related subject are necessary. A 2-year degree in Culinary Arts, Hotel and Restaurant Management, or an equivalent major is also required. Four years’ experience in culinary arts, food and beverage sector, or similar area
• After working for two years as an Executive Chef, Strong experience in the art of cooking and a track record of keeping up with new developments in the field; Maintains the highest standards of the company while carrying out its policies
• An employee must be able to communicate clearly and fluently in at least one of the major working languages. Create marketing tactics and promotional menu items with the chef to boost sales Must maintain a good attitude and serve as a member of the hotel’s Leadership Group
• Proactively managing teams, Nutrition background preferable Drug and background checks required.
• Interpersonal and problem-solving skills Restaurant supervisory and training experience Prompt, reliable, cooperative, and team-oriented.

How to Apply

وظائف شاغرة

Job Categories: Executive Chef. Job Types: Full-Time.

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