Sous Chef

NOVOTEL

Medina

On-site

SAR 90,000 - 130,000

Full time

46 hours ago

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Job summary

NOVOTEL Medina is seeking an experienced kitchen professional to oversee daily operation of the kitchen and the Brigade in the absence of the Head Chef. You will ensure all food prepared meets standards, supervise preparation and service, and maintain strict portion control and stock rotation.

You will foster communication with other departments, ensure compliance with health and safety, food hygiene, and training requirements, and be punctual, reliable, and self-motivated in a busy hotel

Qualifications

NVQ in kitchen qualification.
HACCP and COSHH knowledge.
Thorough understanding of health and safety regulations.
Flexible with a can-do attitude.
Experience in a busy food operation in the last 2 years.
Ability to build rapport with senior management.
Positive approach to menu planning and development.

Responsibilities

To be totally responsible for daily operation of the kitchen and the Brigade in the absence of the Head Chef.
To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
To make regular inspection of the kitchen and food preparation areas.
To maintain a strict control on all food items issued from the kitchen.
To ensure that all orders are prepared according to the instruction on the appropriate check.
To ensure portion control is strictly adhered to and action cases where wastage occurs.
To ensure the storage of all food ensuring correct stock rotation and maximum security at all times.
To check all goods delivered against the relevant documentation and check also for quantity and quality.
To assist in maintaining the food cost percentage within the budget.
To ensure encourage and promote communication links between the kitchen and other departments within the hotel at all times.
To be aware of and comply with safe working practices as laid down under the Health and Safety Act.
To be aware of and comply with Food and Hygiene Regulations.
To wear any appropriate protective clothing provided by or recommended by the company.
To report any defects in the building or equipment according to the hotel procedures.
To ensure any accidents to staff, guests or visitors are reported in accordance with the correct procedures.
To attend company training if required to.
To action any other reasonable requests made by management.
To be flexible with a can do attitude.
Ability to work independently in a busy food operation within the last 2 years.
To have a thorough understanding of H&S regulations.
To be able to follow food hygiene policy required.
Ability to build rapport quickly with Senior Management.
A positive approach to menu planning and development.
Flair and enthusiasm of working with fresh ingredients.
Worked in a similar environment.
NVQ in a kitchen qualification.
HACCP and COSHH.

Skills

Kitchen management

Food safety

HACCP

COSHH

Team leadership

Food preparation

Education

NVQ in kitchen qualification

Job description

To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef
To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards
To make regular inspection of the kitchen and food preparation areas
To maintain a strict control on all food items issued from the kitchen
To ensure that all orders are prepared according to the instruction on the appropriate check
To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action
To ensure the storage of all food ensuring correct stock rotation and maximum security at all times
To check all goods delivered against the relevant documentation and check also for quantity and quality
To assist in maintaining the food cost percentage within the budget
To ensure encourage and promote communication links between the kitchen and other departments within the hotel at all times
To be aware of and comply with safe working practices as laid down under the Health and Safety Act
To be aware of and comply with Food and Hygiene Regulations
To wear any appropriate protective clothing provided by or recommended by the company
To report any defects in the building or equipment according to the hotel procedures
To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures
To attend company training if required to
To action any other reasonable requests made by management
To be flexibleHave a can do attitude
Ability to work independentlyExperience of a busy food operation within the last 2 years
To have a thorough understanding of H&S regulations
To be able to follow food hygiene policy require
Ability to build rapport quickly with Senior Management
A positive approach to menu planning and development
Flair and enthusiasm of working with fresh ingredients
Worked in a similar environment
NVQ in a kitchen qualification
HACCP and COSHHDemonstrate knowledge of a busy working kitchen and banqueting operation
Must have enthusiasm and passion for food
Must be punctual and reliable
Be self-motivated