Sous Chef- Butcher

2 weeks ago

Manama, Bahrain Gulf Hotel Bahrain Convention and Spa Full time

**1.** To ensure immediate subordinates perform within the frameworks as set forth in the job description and standards of performance.

**2.** To ensure that staff time book is completed daily.

**3.** To ensure that all Kitchen staff start duty on time and that they are wearing correct uniform.

**4.** Practice daily on-the-job training and to assist the Executive Sous Chef in his monthly training sessions.

**5.** To be responsible for standard stock items in the Kitchen Department as well as equipment and to ensure that the equipment is used for the purpose for which it was designed.

**6.** To ensure cleanliness and hygiene in the entire department according to standards and health regulations.

**7.** To ensure safe working conditions for all Kitchen personnel.

**8.** To ensure that all maintenance requirements are reported and recorded daily.

**9.** To be responsible that deliveries are checked properly with an emphasis on quality, quantity and priced as per agreement.

**10.** To ensure minimum wastage.

**11.** To check regularly and physically on the correct staffing of the Department.

**12.** To ensure a fast and efficient service to the guests.

**13.** To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately and in a manner satisfactory to the customer.

**14.** To bring any creative ideas for new dishes, more attractive presentation, food promotions, etc. to the attention of his immediate Supervisor.

**15.** To write special menu on a daily-weekly basis i.e. emphasis of seasonal products and cost effective merchandise.

**16.** To have a good knowledge of all facilities of the property.

**17.** To maintain at all times the highest standard of personal hygiene, appearance and social skills.

**18.** To work in harmony with all staff and departments in the hotel.

**19.** To be familiar with all staff handbooks, fire, safety and emergency procedures.

**20.** To perform any other duties as requested by the Executive Chef/Executive Sous Chef.

**21.** To be available to work overtime and to be familiar with the fire and security procedures.

**22. ** To attend any training as and when required.RESULTS/OUTPUTS:
**1.** To ensure immediate subordinates perform within the frameworks as set forth in the job description and standards of performance.

**2.** To ensure that staff time book is completed daily.

**3.** To ensure that all Kitchen staff start duty on time and that they are wearing correct uniform.

**4.** Practice daily on-the-job training and to assist the Executive Sous Chef in his monthly training sessions.

**5.** To be responsible for standard stock items in the Kitchen Department as well as equipment and to ensure that the equipment is used for the purpose for which it was designed.

**6.** To ensure cleanliness and hygiene in the entire department according to standards and health regulations.

**7.** To ensure safe working conditions for all Kitchen personnel.

**8.** To ensure that all maintenance requirements are reported and recorded daily.

**9.** To be responsible that deliveries are checked properly with an emphasis on quality, quantity and priced as per agreement.

**10.** To ensure minimum wastage.

**11.** To check regularly and physically on the correct staffing of the Department.

**12.** To ensure a fast and efficient service to the guests.

**13.** To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately and in a manner satisfactory to the customer.

**14.** To bring any creative ideas for new dishes, more attractive presentation, food promotions, etc. to the attention of his immediate Supervisor.

**15.** To write special menu on a daily-weekly basis i.e. emphasis of seasonal products and cost effective merchandise.

**16.** To have a good knowledge of all facilities of the property.

**17.** To maintain at all times the highest standard of personal hygiene, appearance and social skills.

**18.** To work in harmony with all staff and departments in the hotel.

**19.** To be familiar with all staff handbooks, fire, safety and emergency procedures.

**20.** To perform any other duties as requested by the Executive Chef/Executive Sous Chef.

**21.** To be available to work overtime and to be familiar with the fire and security procedures.

**22. ** To attend any training as and when required.

**Salary**: BD450.000 - BD600.000 per month

Ability to commute/relocate:

- Manama: Reliably commute or planning to relocate before starting work (required)

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