Sous Chef - Em Sherif Sea Café

Position Summary The Preparation kitchen sous-chef must be able to work in a fast-paced environment and is responsible for all Preparation kitchen functions, controlling costs, ensuring Food & Beverage quality hygiene and safety DUTIES AND TASKS General • Manage Em Sherif Sea Café daily Preparation kitchen operations to ensure that it operates per pre-set budget and procedures • Stay updated on all Em Sherif Sea Café policies, memos, procedures, specials and promotions, etc. • Report to the Head chef any required BOH maintenance issue • Attend and participate in daily briefings and other meetings as scheduled • Ensure efficient communication between the Service and Preparation kitchens • Resolve internal team issues • Regularly hold instructions to ensure that all equipment is in excellent condition • Respect safety and hygiene of Em Sherif Sea Café premises • Respect grooming standards • Maintain a favorable relationship with all Em Sherif Sea Café employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity Daily Operations • Prepare daily action plans and effectively delegate tasks and duties amongst Preparation kitchen team members • Make sure that Em Sherif Sea Café’s standard recipes are being applied at all times (preparation, cooking, storage, etc.) • Fill and issue a daily preparation sheet based on the Service kitchen’s requisition order • Make sure that preparation kitchen chefs de partie and commis follow the daily preparation sheet • Perform skilled cooking and food preparation as per Em Sherif Sea Café’s standards • Plan the quantity of food to be prepared for the coming shift • Conduct inventory control • Perform daily control of wastage, make sure wastage does not exceed the limit set by Em Sherif Sea Café; record/report all wastage • Resolve queries and issues related to dishes, menus and supplies • Instruct the stewarding team on overall cleaning and hygiene aspects and general materials handling in the kitchen • Make sure that fresh and dry products are being used and stored as per the FIFO procedure • Continuously check that products in Em Sherif Sea Café’s food items are stored in proper labeled containers at the appropriate temperatures • Control and record all preparation kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable • Implement and ensure that HACCP and other safety and quality control measures are applied throughout the production process • Help in any area of the Preparation kitchen/BOH when circumstances dictate • Stay updated on all Em Sherif Sea Café menus; communicate changes to the team daily Procurement • Conduct regular stock checks to ensure that Preparation kitchen inventory levels are aligned with the set Em Sherif Sea Café par levels and operational requirements • Prepare requisition orders of the Preparation kitchen • Submit orders to the Head chef • Supervise the receiving procedures; evaluate the quality and quantity of the received goods, waste percentage and the net yielded value  Send ordered items to the service kitchen • Ensure Service kitchen orders are prepared as per respective requisition order forms JOB PROFILE Personal Skills And Abilities • High commitment to ethics and confidentiality • Leadership skills • Good communication and interpersonal skills • Attentive to details • Team player • Good time management and multitasking skills • Able to cope well under pressure • Ability to prioritize tasks • Strong work ethics • Innovative and creative • Open to criticism • Ability to work in a standing for several hours • Knowledgeable in finance and accounting • Knowledgeable in food sanitation and hygiene, HACCP • Knowledgeable about fire, health and safety procedures • Neat, clean and well-groomed Work Experience Requirements • Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant Education requirements • Bachelor’s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management • Excellent command of English and Arabic (both oral and written) Show more Show less

Bachelor’s degree in hospitality management, Business Management or accumulated years of experience and proven capability in management. Excellent command of English and Arabic (both oral and written). Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant.

Manage Em Sherif Sea Café daily Preparation kitchen operations to ensure that it operates per pre-set budget and procedures; Stay updated on all Em Sherif Sea Café policies, memos, procedures, specials and promotions, etc.; Report to the Head chef any required BOH maintenance issue; Attend and participate in daily briefings and other meetings as scheduled; Ensure efficient communication between the Service and Preparation kitchens; Resolve internal team issues; Regularly hold instructions to ensure that all equipment is in excellent condition; Respect safety and hygiene of Em Sherif Sea Café premises; Respect grooming standards; Maintain a favorable relationship with all Em Sherif Sea Café employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity; Prepare daily action plans and effectively delegate tasks and duties amongst Preparation kitchen team members; Make sure that Em Sherif Sea Café’s standard recipes are being applied at all times (preparation, cooking, storage, etc.); Fill and issue a daily preparation sheet based on the Service kitchen’s requisition order; Make sure that preparation kitchen chefs de partie and commis follow the daily preparation sheet; Perform skilled cooking and food preparation as per Em Sherif Sea Café’s standards; Plan the quantity of food to be prepared for the coming shift; Conduct inventory control; Perform daily control of wastage, record/report all wastage; Resolve queries and issues related to dishes, menus and supplies; Instruct the stewarding team on overall cleaning and hygiene aspects and general materials handling in the kitchen; Make sure that fresh and dry products are being used and stored as per the FIFO procedure; Continuously check that products in Em Sherif Sea Café’s food items are stored in proper labeled containers at the appropriate temperatures; Control and record all preparation kitchen food waste, manage inventory reports and requisition orders; make suggestions for changes where applicable; Implement and ensure that HACCP and other safety and quality control measures are applied throughout the production process; Help in any area of the Preparation kitchen/BOH when circumstances dictate; Stay updated on all Em Sherif Sea Café menus; communicate changes to the team daily Procurement; Conduct regular stock checks to ensure that Preparation kitchen inventory levels are aligned with the set Em Sherif Sea Café par levels and operational requirements; Prepare requisition orders of the Preparation kitchen; Submit orders to the Head chef; Supervise the receiving procedures; evaluate the quality and quantity of the received goods, waste percentage and the net yielded value; Send ordered items to the service kitchen; Ensure Service kitchen orders are prepared as per respective requisition order forms.