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Job Description

Job Purpose

Under the general guidance and supervision of the Executive Chef, and within the limits of established

EHC policies, procedures and service performance and product standards, oversees and directs all

aspects of the operations the kitchen

Day to Day Duties

Controls the functions of all the employees of all the sections, including reporting on duty,

absenteeism, late arrival, overtime, off days and public holidays in order to ensure a maximum

productivity during their duty.

2. Ensures that every kitchen employee applies personal grooming & hygiene regulations as well as

dresses with a complete uniform according to the kitchen dress code standard.

3. Ensures a high level of cleanliness in the kitchen and makes sure that it is kept in a hygienic and

organized manner, fit for food preparation.

4. Ensures that fridge, cupboards and working tables are kept clean at all times.

5. Ensures the kitchen equipment, i.e. machines, fridge, freezer and small equipment are used

correctly and kept in clean condition and reports defects promptly.

6. Controls regularly that no food is wasted, food storage is according to the standards and ingredients

are used correctly in order to keep the food cost down.

7. Checks a la carte mise en place, function sheets, buffet set up, Theme Nights and outside catering

in order to make sure that everything is ready on time and set according to the established

standards.

8. Assumes the responsibilities of the Executive Chef in his absence.

9. Supervises controls and checks the overall kitchen operation and makes sure that everything is

according to the established standards.

10. Participates in kitchen training and other hotel related training programmes.

11. Ensures that the kitchen staff participates in any organised training.

12. Ensures that non-kitchen staff is not allowed in the kitchen.

13. Ensures that no food is given out without proper documentation or to unauthorised persons and

reports immediately any irregularities to the Executive Chef or Executive Sous-Chef.

14. Controls, checks and supervises the receiving area.

15. Performs related duties and special projects as assigned

Minimum Qualifications:

Completion of recognized course in kitchen management.

Minimum Experience:

At least 7 years experience in similar position gained in international hotel chain

Personality appearance: pleasant and neat.

Age : 25-50 years

Sex : Male

Education : Diploma or High level Certificate –

Language Required : English essential,

Job Details

Industry:
Functional Area:
Total Positions:
1 Post
Job Type:
Full Time/Permanent
Department:
Galleria
Job Location:
Gender:
Male
Minimum Education:
Diploma
Career Level:
Experienced Professional
Minimum Experience:
7 Years
Work Permit:
Saudi Arabia
Apply Before:
Dec 13, 2017
Posting Date:
Sep 13, 2017
Show fewer details Read full job description

Elaf Group

Hospitality · 1001-1500 employees - Jeddah

Elaf hotels management expertise and international standard of services and facilities, together with its unrivalled knowledge of market conditions throughout the kingdom of Saudi Arabia and Middle East has made Elaf hotels company the first hotels company to be awarded the ISO 9001 in the Middle ...Read More

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