IHG Hotels & Resorts

Sous Chef

full timemidKuwait City, Kuwait2 days ago

5,378-8,365 AED/mo

Hospitality & Tourism

Job Description

•In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans. •Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned. •Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. •Assists the Executive Chef in compiling the annual marketing plans and budgets. •Ensures disciplinary and grievance procedures are adhered to and followed. •Be constantly aware of customers’ expectations, which are adhered to and followed. •Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section. •Find ways to improve the efficiency of the operations which will benefit our clients. •Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards. •Constantly strive to reduce energy consumption within the kitchen. •

Responsibilities

In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.
Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned.
Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Assists the Executive Chef in compiling the annual marketing plans and budgets.
Ensures disciplinary and grievance procedures are adhered to and followed.
Be constantly aware of customers’ expectations, which are adhered to and followed.
Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
Find ways to improve the efficiency of the operations which will benefit our clients.
Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
Constantly strive to reduce energy consumption within the kitchen.

Skills Required

budgetingcost controlpurchasingfood cost managementenergy managementcompliance with health regulationsfire and safety regulationsmarketing planningmenu implementationoperational planningstaff discipline procedurescustomer service orientation

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Job Description

Responsibilities

In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.

Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned.

Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

Assists the Executive Chef in compiling the annual marketing plans and budgets.

Ensures disciplinary and grievance procedures are adhered to and followed.

Be constantly aware of customers’ expectations, which are adhered to and followed.

Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

Find ways to improve the efficiency of the operations which will benefit our clients.

Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.

Constantly strive to reduce energy consumption within the kitchen.