Junior Sous Chef - Jeddah, المملكة العربية السعودية - Rosewood Hotel Group

Rosewood Hotel Group

شركة تم التحقق منها

Jeddah, المملكة العربية السعودية

منذ أسبوع

تم النشر بواسطة:

Fatima Al-Mansouri

مسوّقة للمواهب لبيبي

Job Description:

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Responsibilities:

Ensures that all company minimum brand standards have been implemented.
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Drives the utilization of food surpluses and leftovers, considering probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
Constantly analyses current recipes and updates on a regular basis
Leads the implementation of the food apportionment policy to control costs.
Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
Supervises junior Culinary team members and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Tests cooked foods before plateup and service.
Communicates to Senior Chefs about any shortcoming regarding guest feedback, Food products, team member behavior.
Establishes and enforces nutrition and sanitation standards for outlet kitchen.
Encourages the team to be supportive of Food and Beverage division's marketing and upselling activities.
Ensures that all Food and Beverage Essentials are implemented.
Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

QUALIFICATIONS & WORKING EXPERIENCE- Culinary Education preferred

67 years of experience in kitchen along with demonstrated basic culinary leadership
Certifications as required to comply with local law.
Must be able to exert physical efforts in the daytoday kitchen operation which includes lifting and bending.
Must have advanced knowledge of international and local dishes.
Must have full knowledge of food hygiene and food safety procedures and policies.
Required to speak English and basic local language in communicating, reading and writing.

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