Sous Chef - Italian

Onsite

Total Experience : 3 Years

Location : Riyadh, Saudi Arabia

Description

Developing your skills in Italian cooking and training of other staff by leading them and always maintain a positive attitude.
Work when and where required within all areas of the catering department.
Listen carefully to instructions given by senior staff and carry out duties in a responsible timely manner without hesitation.
Monitoring staff within the catering department and further ensure that all food produced is serviced to the highest standard.
Food preparation and servicing with an emphasis on quality, freshness and timing.
Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
Checking of daily food requisitions and maintaining stock level control to prevent wastage.
Ensure all necessary mise-en-place is ready prior to service.
Able to produce a wide range of food styles at any given location (e.g., buffet, plated).
Always maintain good personal hygiene.
Ensure all kitchen equipment are well maintained, regularly checked and to report any problems to the department supervisor.
Report for duty on time and in the correct uniform.
Ensuring that a high standard of personal hygiene and grooming is adhered to.
Follow standard operating procedures (SOP’s) at all times.

Responsibilities

Developing your skills in Italian cooking and training of other staff by leading them and always maintain a positive attitude.
Work when and where required within all areas of the catering department.
Listen carefully to instructions given by senior staff and carry out duties in a responsible timely manner without hesitation.
Monitoring staff within the catering department and further ensure that all food produced is serviced to the highest standard.
Food preparation and servicing with an emphasis on quality, freshness and timing.
Assist and monitor the catering cleaning procedures and hygiene practices, according to HACCP requirements.
Checking of daily food requisitions and maintaining stock level control to prevent wastage.
Ensure all necessary mise-en-place is ready prior to service.
Able to produce a wide range of food styles at any given location (e.g., buffet, plated).
Always maintain good personal hygiene.
Ensure all kitchen equipment are well maintained, regularly checked and to report any problems to the department supervisor.
Report for duty on time and in the correct uniform.
Ensuring that a high standard of personal hygiene and grooming is adhered to.
Follow standard operating procedures (SOP’s) at all times.