Executive Sous Chef
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0 - 8 years
SAR 6000 - 10000
Any Nationality
N/A
1 Vacancy
Job Description
- Helps formulate and continually upgrade the Departmental Operations Manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.
- Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
- Assists in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
- Liaises with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.
- Liaises with the Stewarding department in order to ensure an adequate supply of equipment and establishes standards of hygiene and cleanliness for all Kitchen areas.
- Liaises with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
