Junior Sous Chef - Arabic Cuisine
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2 - 0 years
Not Disclosed
Salary Not Disclosed
Any Nationality
Male
1 Vacancy
Job Description
- Manage and supervise the Kitchen team in accordance with Four Seasons core and culture standards and local operating criteria at all times.
- Form a strong team spirit within the team by taking a personal interest in every employee in the department and fostering excellent inter departmental cooperation.
- Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary.
- Take a lead in all facets of Training activities in the Preparation Department.
- Drive quality standards for all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standard recipes are followed strictly.
- Comply with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity. Assist the Executive Sous Chef in the development of creative menus and implementation of promotions in keeping with seasonality and restaurant concepts.
- Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills. Lead in the execution of special culinary events.
- Requisition all food items needed daily from the food storeroom in concert with all cooks. Supervise all employees during the setup, service and breakdown for each meal period.
- Verify the taste and presentation of produced food prior to meal periods. Follow all control and key procedures.
- Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets. Expedite orders on the line. Inspect and supervise the sanitation and maintenance of equipment.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
