Executive Sous Chef

Dammam, Saudi Arabia

Posted 13 days ago

6 Applicants already applied 5
Seen
  • Experience Needed:
    10 YEARS +
  • Functional Area:
    Sous Chef
  • Job Type:
    Full Time
  • Languages:
    English
  • Vacancies:
    1 open position
  • Salary:
    4000 to 5500 USD per month

Job Summary

Our Client based in Dammam, the company is Established in 2018 a catering services and has its own Restaurant Brand with a vision to expand internationally & looking for Executive Sous Chef.
 

  • We are looking for an Executive Sous Chef to supervise daily back of house restaurant operations and catering services.
  • Executive Sous Chef responsibilities include supervising the food preparation and cooking process, maintaining a fully-stocked kitchen inventory, complying with safety and cleanliness standards, helping in the preparation and design of all food and drinks menus and ensuring that the kitchen operates in a timely way that meets our quality standards, drafting Kitchen Manual and detailed preparation process for both Central Kitchen and Restaurants.
  • The successful candidate will employ his culinary and managerial skills to manage our kitchen staff and guide them to deliver quality food on time and play a critical role in maintaining and enhancing our customers’ satisfaction.
 

Responsibilities:

 

  • Help in the preparation and design of all food and drinks menus
  • Produce high-quality plates both design and taste-wise
  • Manage kitchen staff and coordinate food orders
  • Supervise food preparation and cooking process
  • Establish portion sizes
  • Schedule kitchen staff shifts
  • Price menu items in collaboration with management
  • Order food supplies and kitchen equipment as needed
  • Recruit and train kitchen staff on prep work and food plating techniques
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Planning and directing food preparation
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Manage and train kitchen staff, establish working schedule and assess staff performance
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers


Requirements:
 
  • Minimum 10 years of experience in hotels & restaurant businesses
  • Proven work experience as an Executive Chef
  • Hands-on experience with planning menus and ordering ingredients
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Knowledge of a wide range of recipes from different cuisines
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiarity with kitchen sanitation and safety regulations
  • Excellent organizational skills
  • Conflict management abilities
  • Ability to manage a team in a fast-paced work environment
  • Flexibility to work during evenings and weekends
  • Familiar with the industry’s best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • BS degree in Culinary science or related certificate is a must

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