Junior Sous Chef

BRIEF DESCRIPTION:
The Junior Sous Chef is responsible to assist in supervision and directing all aspects of the kitchen operations, providing functional assistance with food preparation, storing and service delivery to customers.
EDUCATION AND/OR EXPERIENCE
Formal training in Culinary Arts or at least 5 years practical culinary experience
COMPETENCIES
– Dependability – Position requires being reliable, responsible, dependable and fulfilling obligations.
– Self-Control – Job requires maintaining composure and dealing calmly and effectively with high stress situations, accepting criticism.
– Attention to Detail – Job requires being careful about detail and thorough in completing tasks
– Cooperation – Job requires being pleasant with others and displaying good-natured, cooperative attitude.
WORKING CONDITIONS
Working 6 days per week, 10-hour shifts with 1 hour break as appointed by PIC.

RESPONSIBILITIES & DUTIES
– Ensure consistent and smooth running of food production
– Ensure effective and sufficient stock purchase, its receipt and storage
– Ensure that working areas are always kept clean
– Assist other kitchen staff as the need arises
– Supervise performance of self and kitchen staff to ensure proper execution of recipes
– Perform administrative tasks as communicated by superiors, including but not limited to, temperature control records and time sheets, PIC forms, batch production, wastage & staff food logs.
– Stores unused food items properly to minimise waste and maximise quality
– Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity, and safety.
– Work towards exceeding expectations by encouraging and promoting high level of service.
– Ensure all complaints, inquiries and suggestions by customers are attended to, then recorded for handover to Senior chef.
– Resolve possible disputes within the kitchen and report any unresolved issues
– Consistently promote good team spirit
– Ensure all dishes are prepared according to specification and served at the correct quality, portion size and temperature. Works closely with chefs to ensure correct preparation and delivery times are kept and food quality is maintained
– Partly responsible for the preparation of kitchen cleaning rosters and supervision of cleaning schedules
– Prepare substitute items where the need arises
– Ensure that the kitchen staff work harmoniously to ensure timely production of quality food
– Run the pass in the absence of Head Chef and Sous chef, ensuring proper arrangement and garnishing of food
– Monitor the quality and quantity of food prepared, checking daily
– Assist in training new kitchen staff
– Report maintenance requirements to appropriate persons.

Email your updated resume to our email id – ‘recruitment@dreuae.ae’ with a subject line as “Junior Sous Chef”

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