Sous Chef

Em Sherif Group
SA - Dammam
January 18, 2025

The Sous chef must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.
GeneralStay updated on all Em Sherif policies, memos, procedures, specials and promotions.
Stay updated on all Em Sherif daily formulas.
Report to the Head chef/Restaurant manager any required BOH maintenance issues.
Attend and participate in daily briefings and other meetings as scheduled.
Report to the Finishing kitchen junior chef/Head chef any required BOH maintenance issues.
Respect safety and hygiene of Em Sherif premises.
Respect grooming standards.
Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency.
Daily operationsSupervise Finishing kitchen employees in the absence of the Finishing kitchen junior chef.
Check with the Finishing kitchen junior chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly.
Delegate tasks to the appropriate employees and ensure that daily Finishing kitchen checklists are completed.
Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest.
Deal with any menu items returned by the guest and correct the issue(s) immediately.
Regularly check and record refrigerator and freezer temperatures; ensure these are maintained up to date.
Ensure all prepared products are stored at appropriate temperatures and used according to the FIFO procedure.
Ensure consistency and portion control of all menu product items.
Instruct the stewarding team on kitchen cleaning and chemical handling.
Help in any area of the Finishing kitchen/BOH when circumstances dictate.
ProcurementAssist the Finishing kitchen junior chef to estimate Food & Beverage consumption to anticipate amounts to be requisitioned from the Preparation kitchen/set production goals.
Monitor Finishing kitchen inventory levels to ensure that they are aligned with operational requirements; assist with storing/receiving procedures when necessary.
Education requirementsBachelor's degree in hospitality management or Business Management.
Strong command of English and Arabic (both oral and written).
Work experience requirementsMinimum of 2 to 3 years as a Sous chef (Service) in a Lebanese/Oriental restaurant.
Personal skills and abilitiesHigh commitment to ethics and confidentiality.
Team player.
Innovative and creative.
Excellent multi-tasking skills.
Attentive to details.
Strong written, oral and interpersonal communication skills.
Good problem-solving skills.
Basic knowledge of Microsoft Office, POS system, etc.
Knowledgeable about fire, health and safety procedures.
Able to work standing for several hours.
Neat, clean and well-groomed.#

Read the full job description and apply online on the recuiter's web-site

Related Job Postings

Key Account Manager KAM PIF & ARAMCO

Thales

SA - Riyadh
January 19, 2025

Location: Riyadh, Saudi Arabia • In fast changing markets, customers worldwide rely on Thales. Thales is a business where brilliant people from all over the world come together to share ideas and inspire each other. In aerospace, transportation, defence, security and space, our architects...

Find Jobs Hiring Now Near You!

Get Jobilize Job Search Mobile App Now