Description:



POSITION: Junior Sous Chef

DEPARTMENT: CULINARY

REPORTS TO: Executive Chef

Sous Chef

REQUIREMENTS:

Three years progressively responsible culinary experience in the relevant cuisine.

Demonstrated ability to lead and provide effective discipline to a team of cooks. Culinary degree or relevant experience

SUMMARY:

To provide culinary, administrative, and leadership assistance to the Executive Chef. The kitchen supervisor ensures effective, efficient operation of the kitchen outlet and assumes the leadership role in the absence of the Executive Chef.

ESSENTIAL FUNCTIONS:

Assist the Chefs in the design and implementation of menus appropriate to the outlet

Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine

Plan and organize production, purchasing and scheduling

Establish professional demeanor and standards of the management team for the outlet

Delegate responsibility effectively to use the strengths of the entire culinary team

Assist the Chef in the performance of administrative tasks

Maintain proper maintenance of all walk-in coolers and storage areas

Monitor daily food production with hands-on control

Demonstrate a thorough mastery of all cooking techniques: saut\xc3\xa9, braise, poach, grill, fry, steam, etc.

Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces

Demonstrate knowledge of all meat and fish butchery and portioning

Create innovative dishes and plate presentations

Work quickly and efficiently to meet deadlines and demands of business

Check staffing, uniforms, daily production sheets, etc

Check production for all meal periods to ensure consistency

Train staff on all menu items

Demonstrate responsibility for food and labor costs in outlet

Attend regular staff meetings and represent the Chef in his absence

Other duties and responsibilities may be assigned

Alila Jabal Akhdar