Sous Chef - Italian Cuisine - Large Private Estate - Middle East (Ref: HRE - LR - 089)

SOUS CHEF - ITALIAN CUISINE - LARGE PRIVATE ESTATE - MIDDLE EAST

Start Date: ASAP 2023
Location: Saudi Arabia

Package

• Live in - all expenses paid
• Medical Insurance
• Flight Allowance SAR5,000 PA
• 1 month’s vacations PA
• 12-Month renewable contract

Job Summary:

The positions of Sous Chef require liaising with the Executive Sous Chef and Chef de Cuisine on all operational needs for the Catering department and ensuring that all Service, Food preparation and production is carried out to the highest standard for the Family and guest total satisfaction, and compliance with ISO & HACCP regulations.

Qualifications Required:

• Hold a catering degree/ diploma and a minimum of 5 years’ experience in the catering field.
• Minimum 5 years’ experience in Italian cuisine field in a 5-star property, Private Residence or Stated Restaurant.
• Capable of handling catering matters of the department during the absence of senior chefs, should possess strong interpersonal skills and basic written and spoken English.
• Candidate must be experienced, active, willing to learn and teach staff, posing pleasant personality and cooperative, problem solving and on call as and when required.

General Duties and 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