Sous Chef
Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Supervise the daytoday functions of the Department in order to increase the income of the subordinate department and achieve more than the budget expectations:
Select train develop and guide the culinary team to deliver outstanding cuisine;
Accurately control orders production portion distribution to prevent wastage:
Support the unit to perform productively by applying organization training direction and supervision
To comply with the requirements for appearance (dressing rules) stipulated by the rules;
Creating implementing and verifying accurate recipes and portion allocations:
Create menus for restaurants and submit them directly to the manager for approval;
To ensure compliance with the HACCP (Hazard Analysis and Critical Control Points) standard:
To ensure meeting the highest requirements and quality in food preparation and storage:
Order appropriate supplies and equipment for the department;
To exercise high control to minimize wastage and achieve budgeted food price targets;
To constantly make suggestions for the improvement of the departments work:
To demonstrate the ability to conduct yourself in a manner that meets the highest standards of the Company:
To assist hotel employees and guests in a courteous manner;
To be sufficiently informed about the work of the department and to help other employees of the department when appropriate;
Comply with hotel health and safety regulations create safe working conditions and know all safety and emergency procedures;
To observe the efficient use of the Equipment;
To carry out daily work and report directly to the manager;
Manage time correctly and complete assigned tasks on time;
To continuously actively participate in meetings related to the Department;
Understand and adhere to all departmental guidelines and policies;
To perform other duties determined by the direct manager;
Develop implement and monitor action plans to improve all key objectives (Employee Satisfaction Survey guest satisfaction index financial indicators)
Organize monthly meetings for subordinates and review work activities:
Qualifications :
- Secondary or Higher education
- Having a minimum of 5 years of work experience in the professional kitchen
- Frequent walking standing and sitting during the shift
- If necessary lift and carry 12 kg of weight go up and down stairs ladders high places
- Fluent Azerbaijani language
- Russian and English are desirable
- Being extremely responsible.
- To have the ability to perform multiple tasks within a changing environment while remaining calm and restrained in collective internal relations
- Maintaining patience and restraint within work hours
- Ability to be accurate and pay attention to details
- Passionate about cooking and serving guests orders
- Having the ability to lead and take things further.
- Computer skills: Word Excel Outlook
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
