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Sous Chef
3 days ago
**Main Objectives**
Directs and supervises the activities of assigned personnel in Production to ensure high standard of food quality production. Ensures that Production and kitchen units are operating smoothly and efficiently and provides technical advice when necessary. Trains subordinates and provides assistance to Cooks in the preparation of food. Ensures that kitchen and Bakery staff observes established hygiene and safety regulations and present a clean and tidy appearance.
**Main Duties**
- Directs and supervises the activities of assigned personnel in Production, including allocation of daily activities to subordinates. Performs supervisory duties at the level established by Management for the position.
- Monitors the preparation of meals and dishes are prepared and assembled according to airlines specifications standards and designated time. Includes providing direction and technical advises to cooks in preparing meals and production products.
- Ensures efficient and economical use of raw materials and other supplies to achieve correct presentation and reduce any wastage. Ensures full utilization of production staff.
- Ensures that adequate stocks of raw materials are available at all times. Includes liaison on regular basis with catering stores for provision concerning any changes in customers' meals requirements.
- Checks kitchen and production equipment to ensure safe and efficient operation and reports any fault for repair. Ensures that staff is fully conversant with company and manufacturers’ user instructions.
- Checks personal cleanliness of production staff. Ensuring that they clean shaven, properly attired in the right uniform and present a clean and tidy appearance at all ties in order to maintain high hygienic standards
- Carries out other similar or related duties, such as working on shift duty when required and ensures observance of safety rules and regulations.
- Comply with the Company and Airport authorities’ health, safety, and security regulations.
**Minimum Requirements**
**Education**:
Completion of Secondary (12 years) education followed by 2 years diploma course in the Hotel & Catering Industry.
**Experience**:
5 years experience in a similar capacity with a large catering establishment.
**Other Essential Requirements**:
Good knowledge of written and spoken English.
Ability to commute/relocate:
- Al-Muḥarraq: Reliably commute or planning to relocate before starting work (preferred)
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