Sous Chef at CORE Life Hospitality

CORE Life Hospitality; Jeddah; On-site; SAR 89,000 - 112,000; Full time

Job summary

CORE Life Hospitality in جدة, S02, SA is seeking a proactive Sous Chef to lead the kitchen in the absence of the Chef de cuisine. This full-time on-site role offers career growth and the opportunity to manage staff, maintain budgets, and ensure high standards of food preparation and presentation.

You will supervise training, respond to guest feedback, promote health and safety, and collaborate with restaurant staff to deliver consistent, timely service while upholding company policies and

Qualifications

• In the absence of the Chef de cuisine, takes full responsibility for running the kitchen.
• Assist in the employment and retention of all staff.
• Assist in responding to Guest feedback.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, equipment and building under Health and Safety at Work acts, Hygiene, and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to.
• Attend required training and monitor staff time keeping and follow up where needed.
• Pay: SAR 8,000.00 - SAR 10,000.00 per month.

Responsibilities

• Assist in maintaining budgets and cost throughout all the kitchens.
• In the absence of the Executive Chef attend meetings as required.
• Liaise and cooperate effectively with all other staff members during shifts.
• Oversee ordering and stock for the department to ensure availability.
• Ensure standard of food service during shift is maintained and consistent.
• Monitor all staff timekeeping and follow up where needed.

Job description

Sous Chef

CORE Life Hospitality in جدة, S02, SA

This Full time on site position offers great opportunities for career growth.

In the absence of the Chef de cuisine takes full responsibility for the running of the kitchen.

Assist in the employment and retention of all staff.

Assist in responding to Guest feedback.

Assist in the maintenance of company paperwork.

Assist in maintaining budgets and cost throughout all the kitchens.

In the absence of the Executive Chef attend any meetings that are required.

Assist and supervise the agreed standard of food service during shift.

Liaise and co-operate effectively with all other associated members of staff.

Supervise the training of all new staff members in the department.

Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene, and other regulations.

Ensure all relevant food controls and correct temperatures are always logged and adhered to.

Ensure the agreed standards of food preparation and presentation are always adhered to.when necessary.

Ensure good personal hygiene.inform Head Chef or Senior Sous Chef of any relevant shortages.liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior tothe commencement of service.food preparation and presentation are supervised and adhered to.

Ensure all daily paperwork is filled out in accordance with company and government guidelines.

Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands.

Attend any training that is required by the company Monitor all staff time keeping and follow up were needed.

To provide a friendly, courteous, quick, efficient, and professional service at all times.

Demonstrate a high standard of personal appearance, always wearing clean Chef's whites changed daily or Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and Be aware of all relevant food suppliers and their products. Oversee ordering.

Supervise the smooth and efficient service and production of food from the department by working and To ensure all department staff work hygienically and productively.

Ensure that the agreed standards of Pay: ﷼8,000.00 - ﷼10,000.00 per month Work Location: In person