Sous Chef

İşin təsviri

Grade: SS

Business Unit: Jumeirah Bilgah Beach Hotel 

Location: Baku, Azerbaijan

Department: Kitchen 

Function: Chef

Reports to: Chef de Cuisine

Direct Reports:

• Junior Sous Chef
• Senior Chef de Partie
• Chef de Partie

Financial Accountability:

• Control point for kitchen station food requisitioning. 
• To assist the Chef de Cuisine to monitor the use of standard recipes that allows the kitchen department to operate at an acceptable food cost.
• To assist the Chef de Cuisine to maximize colleague productivity to minimize payroll costs.
• To monitor operating costs and take immediate corrective action when necessary to reduce and control expenses.

Conditions of Work:

• Sous Chef regularly works overlapping lunch and dinner shifts for maximum
• Working weekends and holidays as needed. 

Role Overview 

Purpose:

• To ensure the smooth operation of the department in charge by optimizing the use of all kitchen materials and manpower, thereby maximizing revenue and guest satisfaction and expectation.
• To co-ordinate and execute training of Kitchen staff.
• Maintain staff Motivation.
• To assume the role of Chef de Cuisine in his absence.

Communication:

Internal
 
• The Sous Chef interacts daily with the Executive Sous Chef, Chef de Cuisines, Delivery, Cost Control, F&B Management.  Junior rank-in-file chefs from pastry, main kitchen, butchery and restaurant outlets.
 
External
 
1. Suppliers as required to communicate food quality concerns or updates.
2. Speaks directly to guests during brunch and afternoon tea when there are “live” cooking and carving stations in the dining room.

Main Duties: 

• Ensures proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation.
• To instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
• To complete material checklist e.g. mise-en-place within own
• department for all sections.
• To check daily each section in own department to ensure work has been carried out in the proper manner.
• To plan rosters on a 2 weekly basis and to review on a daily basis with the Executive Chef /Executive Sous-Chef, overtime, rosters and holiday requirements and absenteeism.
• Prepares and manages large banquets for 50 to 300 guests.
• Any other duties as may reasonably be requested by the management.

Role Specifications: Specify whether ‘essential’ and ‘desirable’ requirements

Qualifications 

Essential:

• Secondary school/ university.
• Higher education, i.e.-management certificate program, self advancement.
• Must have been in a similar role for at least 2 years
• Must speak& write in fluent English.

Desirable:

• 1 -3 years apprenticeship.
• Turkish spoken
• Advanced self exposure to multi-national cuisines, kitchen
• departments

Experience 

Essential:

• At least Ten years hotel/ restaurant experience – 5 star establishments.
• Competent Saucier, Hot kitchen, Cold Kitchen.

Desirable:

• 2 - 3 years experience in a multi-national atmosphere.
• Some Fine dining, Michelin experience preffered.

Skills 

Essential:

• Commands kitchen as an extension of Chef de Cuisine.
• Creates goals for staff in accordance of Chef de Cuisine.
• Teaches and reinforces each cook.
• Passing score in food/ sanitation course. 

Competencies 

• One to Three years as specialty Chef, i.e. – artist, saucier, butcher, etc.

E-mail: [email protected]

Jumeirah Bilgah Beach Hotel tərəfindən digər vakansiyalar

• Assistant Spa Manager
• Security and Health & Safety Manager
• Assistant Finance Manager
• Director of Finance
• Learning & Development Executive