Kitchen Sous Chef

• Supervise all station employees and ensure they comply consistently with the standard recipes and serving portions, cooking methods, quality standards, kitchen rules, hygiene regulations, policies and procedures • Implement security / fire / safety procedures according to the set rules and regulations and report any incidents to hierarchy • Control all dishes ready for serving to make sure they are produced according to quality, presentation and time specifications, and take all measures and make prompt decisions to avoid unsatisfactory products • Record waste items on the revelant forms and accordingly reduce the wastage of products to assist in cost control • Validate the par level needed for all products • Research, study and suggest new ideas and recipes to the Head Chef that could contribute to meeting/exceeding the set targets • Follow up on orders with suppliers, receive goods, check specifications, secure appropriate storing and sign acknowledgment receipts accordingly • Train team members on all key responsibilities in the kitchen and ensure that they comply with the set statutory regulations • Upsell products while operating in the butcher shop • Assist in carrying out functional supervisory responsibilities that include planning and assigning tasks, setting deadlines, monitoring results and quality, and relaying team's request to hierarchy • Technical Degree in F&B or Hospitality Management • 3-4 years of experience in F&B operations in a similar role • Fluency in English • Attention to details: level 1 • Change and Adaptability: level 2 • Commercial Understanding: level 2 • Customer Focus: level 2 • Driving and Achieving results: level 1 • Initiative: level 2 • Teamwork: level 2