Sous-chef

DUTIES AND RESPONSIBILITIES:

• Supervises the daytoday operation of the section of food production and communicates to the Head Chef any relevant information.
• Assumes the duties and responsibilities of the Executive Chef in his/her absence as assigned.
• Establishes and maintains effective employee and interdepartmental working relationships.
• Implements the company and department regulations policies and procedures including but not limited to:
• House Rules and Regulation
• Health and Safety
• Grooming
• Quality
• Hygiene and Cleanliness
• Conducts daily briefings as needed to obtain optimal results.
• Participates in food production as necessary in accordance with the requirements and practices of the section.
• Assists the Head Chef in keeping updated files on all section matters.
• Implement the company and department regulations policies and procedures.
• Assists the Head Chef in monitoring the stocks of all food beverage material and equipment and ensures that service requirements are met.
• Ensures that all subordinates report for duty punctually wearing the correct uniform and name badge all times.
• Performs related duties and special projects as assigned.

WORK SPAM:

Central Kitchen located in Baabdath.

SCHEDULE:

9 to 12 hrs /day 6 days/wk.

You are entitled to 15 days of annual leave after the completion of the three months probation (excluding any public holiday acknowledged by the company during which you have worked). Policies on Schedule and Vacation are subject to change according to business and operation needs.

EVALUATIONS:

• After first 3 months (probation period)

• After first 6 months.

• After a year/ yearly evaluation: possible salary reevaluation (depending on individual and store performance)

Benefits and work conditions:

Transportation allowance.

Medical Insurance.

Social Insurance

8 Working hours.

6 Working days.

Remote Work :

No