SOUS CHEF POSITIONS-

Caesars Job Opening; Manama; On-site; BHD 12,000 - 18,000; Full time

Job summary

Caesars Job Opening is seeking a passionate Sous Chef to join the Events Team, supporting plan and execute weddings, corporate events, and private gatherings with elegant, wholesome food.

You will assist the Chef de Cuisine to uphold culinary standards, coordinate with Events Service and Planning, and help train and mentor kitchen staff while maintaining efficiency and high guest satisfaction.

Responsibilities

• Assist Chef de Cuisine in ensuring culinary standards comply with company policies and procedures and minimum standards.
• Ensure that all dishes are prepared consistently and according to the standard recipe.
• Coordinate with the Events Service and Planning team.
• Work united as a team and execute events successfully.
• Organise and set up the assigned section of the Food and Beverage Kitchen to increase speed and maximise productivity.
• Work closely with other employees to support the hotel operation and guest satisfaction.
• Check incoming food products and ensure compliance with order sheets and receiving records.
• Coordinate with kitchen sections, overseeing mise-en-place and supplies.
• Ensure product quality, appearance and taste remain consistent.
• Develop the skills of kitchen staff through training, coaching and mentoring.
• Encourage employees to be creative and innovative and recognise their contributions.

Job description

We are seeking passionate Sous chefs to join the Events Team and share the same goals of leading the way, wanting to create local, elegant, and wholesome food. Work in some great open plan kitchens catering for weddings, corporate, and private events. This position will be there to support plan and prepare for all events while continuously learning and being challenged.

This position opens a new and exciting career path for skills and experience

Some of the responsibilities include:

• To assist the Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• To ensure that all dishes are prepared consistently and according to the standard recipe.
• Coordination with the Events Service and Planning team.
• To work united as a team and execute events successfully
• To organise and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records.
• Coordinates with all kitchen sections, overseeing their mise-en-place and supplies.
• Ensures that product is consistent in quality, appearance and taste.
• Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

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