Sous Chef

Chedi Hospitality; Sharjah; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hospitality group in Sharjah is looking for a Food & Beverage Manager to oversee operations, ensure high service standards, and manage staff performance. The candidate should be innovative and capable of maintaining quality while controlling costs. This role involves direct responsibility for culinary areas and driving team excellence through leadership and communication.

Responsibilities

• Ensure adherence to Standard Operating Procedures for Food & Beverage.
• Manage food and beverage outlets and ensure quality service.
• Liaise with HR for recruitment and induction of employees.
• Conduct performance appraisals with staff regularly.
• Implement cost control measures across all operations.

Job description

Responsibilities

• To ensure that Standard Operating Procedures are in place for all Food & Beverage production sections and that they are updated frequently and adhered to at all times.
• To make sure that appropriate fire evacuation procedures are in place for all Food & Beverage sections, that all Food and beverage production employees are aware of them and that regular departmental fire drills are carried out.
• To ensure that pre-shift and post-shift briefings are conducted with all Food & Beverage production employees to make sure that all necessary information is communicated, all problems are followed up and that all employees are aware of current VIP guests, hotel & restaurants promotions and room rates.
• To be aware of local market competition, to monitor trends within the industry and make suggestions how these could be implemented in our hotel.
• To manage all Food and Beverage outlets in the hotel, including room service, mini bars and outside caterings and to ensure that the teams deliver consistent quality service.
• To liaise with the Human Resources Department regarding recruitment of all Food & Beverage employees and to make sure that appropriate induction plans are drawn up prior to new employees starting work in the department.
• To carry out performance appraisals with Food & Beverage production staff personally and, together with the different Food & Beverage production section-heads and assistants, to ensure that all employees are appraised regularly and that all performance appraisals are followed up through regular job chats and progress meetings.
• To carry out quality control functions in all areas of the department daily to ensure a consistent high quality of all services is maintained.
• To ensure the timely and correct preparation and submission of all administration and audit reports.
• To be innovative, suggesting new ideas and investigating new ways of doing things or new services for our guests.
• To control and analyze departmental costs on an ongoing basis and to implement corrective actions if required.
• To ensure that all Food & Beverage production employees work in a safe manner, those work-related accidents, sick leave and staff turnover are kept to a minimum within the department and that all hotel policies and laws & regulations of the UAE are adhered to at all times by all staff members.
• To be involved in establishing the pricing policy for all F&B outlets (coordinate with F&B Service Manager) and to initiate price changes if and when required.
• To be consistently well groomed & professional in appearance and to make sure that all Food & Beverage and Banqueting employees on duty are correctly groomed and wearing the appropriate uniform and name badge at all times.
• To be fully aware of all group and VIP arrivals and stays, ensuring that all F&B production staff on duty are fully briefed and are working together with all other hotel departments so that arrival, stay and departure of such guests run smoothly and according to the hotels standards
• To keep and regularly update a standard recipe file for all F&B items to include sales history & mix, actual & potential costs and production time & costs.
• Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety & protection. All food in working areas should comply with food handling techniques, to include dating, proper storage, rotation, etc.
• Enforce Standard Sanitation Checklist by having all Kitchens inspected on a monthly basis.
• Conduct HACCP Audit and Meeting on a regular basis.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Supervise the entire food preparation process, new food preparations for new menu, etc.
• To enforce operational Standards that are reviewed periodically and then updated and improved.
• To be responsible for the continued development of menus in all outlets to ensure that the menus provided are the highest standard expected of a five-star international hotel and by the General Manager.
• Periodically plan outside employee activity to promote teamwork.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Above all, to lead by example through a “hands on” approach to motivate our employees to excel.