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| Entreprise: |
Rosewood Corniche |
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| Intitulé: |
Executive Sous Chef |
| Secteur de l'Emploi: |
Hospitalité |
| Localisation de l'emploi: |
Jeddah - Arabie Saoudite |
| Ref.Emploi Numéros à conserver: |
1 |
| Description: |
Executive Sous Chef,
1. Hierarchical Competences
1.1. Reports to the Executive Chef, in his absence to the Director of Food and Beverage.
1.2. Supervises in a first priority the food production of Corniche, A Rosewood Hotel including the food issues to the outlets. In second priority he assists the Executive Chef in the management of the entire culinary department and of the Stewarding department.
1.3. He leads his subordinates, recommends and suggests measures and actions to the Executive Chef.
1.4. Replaces the Executive Chef during his absence in which case he is vested with the responsibilities and authorities attributes to that position.
2. JOB SUMMARY
He leads manages and organizes all aspects of food production to the highest professional standards and in accordance to the Standard Operating Procedures as issued by the Executive Chef or the Director of Food and Beverage. He is further responsible for proper sanitation in the production areas, adequate stocking, proper storage, quality control and production procedures. Coordinates working and vacation schedules with the Executive Chef.
3. Objectives, Responsibilities And Competences
3.1. Objectives
• Acts on issues and concerns on his field of jurisdiction immediately.
• Ensures that the reputation and image of the food outlets of the hotel be retained and improved at all times.
• Displays creativity in introducing new items for programs, specials and promotions.
• Maintains excellent reputation towards owners, guests, management and staff.
• Interacts with individuals outside the hotel including, but not limed to clients, suppliers,
Job Description.......Continuation Job Code:
Government officials, competitors and members of the local community.
3.2 Responsibilities
• Working hours: the working hours are in accordance with the established duty roster issued by the Executive Chef. He is expected to support the department by extending his duty hours when required.
• Uniforms: he is compelled to wear a Chef’s uniform including a Chef’s hat.
• Performance: should be in abidance with the expectations defined in the job summary and as elaborated in the job particulars.
3.3. Competences
• Staff: holds supervisory competences. Advises the Executive Chef in all matters related to his staff.
• Financial competences: assists in keeping all finances within the budgets.
• General competences: as delegated to him by the Executive Chef.
4. JOB Particulars
• Takes full responsibility for, supervises and participates in all aspects of food production and
Service in his assigned area.
• Is responsible for quality and quantity control in his assigned area.
• Checks all line mise-en-place, preparations and tastes all food before each service.
• Plans and administers his fields of jurisdiction in accordance to the set procedures.
• Attends / often holds and always actively participate in the daily chef’s briefings.
• Is responsible for briefing and transferring proper information to the kitchen staff.
• Ensures proper scheduling of staff in accordance to the expected workload in coordination with the Executive Chef.
• Plans, implements and conducts regular scheduled in-depth training and motivational programs to his staff with the objective to maintain and improve the standards of food and food presentation.
• Maintains and updates a full recipe file supplemented with pictures and methods of preparations.
• Evaluates performance review of the kitchen personnel.
• Checks events daily and determines the action and ordering to be taken.
Job Description.......Continuation Job Code:
• Works accordingly and distributes to the staff daily work and organization lists.
• Consolidates monthly payroll reports and relevant documents pertaining to.
• Assists the Executive Chef in planning menus, considers availability of raw food and ingredients, skills required in preparing new menus, style and standard of the hotel.
• Ensures timely and full set-up of all events and meeting rooms to ensure its quality and luxury presentation.
• Enforces and ensures the highest standards of sanitation and hygiene of all working areas and kitchen staff.
• Maintains a clean and well-organized working area at all times.
• Ensures proper handling of equipment, prevent loss and damage to assets and goods.
• Is responsible for timely dispatching of all food items to other kitchen or service areas.
• Is co-responsible for proper receiving, storage and dispatching of all food products.
• Checks physical aspects of all kitchen area, storerooms, cold rooms, equipment’s and tools.
• Ensures fully set-up kitchen areas through ordering and stock keeping.
• Minimizes wastage through creative recycling.
• Dispenses food only against valid orders and guest check.
• Is market sensitive and assist in seeking out the best prices and suppliers.
• Performs duties of Executive Chef in his absence.
• Carries out other duties that may from time to time be delegated.
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| Capacités Requises: |
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| Langues Requises: |
Anglais-Très Bon
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| Type de Contrat: |
Temps Plein
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| Salaire Annuel: |
Non spécifié
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| Date d'Affichage: |
mai 09 2008 |
| Niveau de Formation requis: |
Non spécifié
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| Expérience (en années): |
10 à 15 Ans |
| Entreprise: |
Rosewood Corniche |
| Nom: |
Rosewood Corniche |
| Téléphone: |
+96622578888 |
| Méthode de Contact Préférée: |
E-mail via l'encadré Postuler En Ligne |
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