Monday, March 26, 2018

Sous Chef Casual Restaurant

- Work with the restaurant manager to produce diversified menus in accordance with the restaurant’s policy and vision;
- Come up with new dishes which appeal to the clients, whenever required;
- Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;
- Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;
- Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
- Discover talented chefs and train them in order to reach the high standards of the location;
- Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
- Maintain order and discipline in the kitchen during working hours;
- Create tasting menus for clients interested in contracting the food for different events;
- Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
- Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
- Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
- Ordering Supplies. The Sous Chef must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning
- Recipe and Meal Creation. Probably the most exciting responsibility of an Sous Chef is the creation of recipes and meals that will keep customers coming back for more. Whether it is new dishes that have never been tried before, or just a take on a classic dish, the Sous Chef is responsible for all food that reaches a customer’s plate. The best Sous Chefs remain up to date on new techniques and trends in dining so that they can continue to modify the menu to suit their customers.
- The Sous Chef is responsible for hiring and firing kitchen. He/She is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced. The Sous Chef assigns duties to his/her staff, such as food preparation tasks, or assigned line positions.
- Sous Chefs are responsible for keeping track of kitchen expenses, reporting to the owner what is spent and what is needed for the kitchen. Information about the expenses incurred by the kitchen must be accurately tracked and reported.

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Successful candidate should be creative, motivated, cost orientated, fearless in exploring new food options that are on trend with current or upcoming food trends.

About the Company
MJN Consult Arabia is a boutique investment house based in Dubai, UAE. The firm is involved in a number of projects around the world covering many industries. Current projects involve, a Finance company in Abu Dhabi, a hospitality business in Dubai, a Manufacturing unit in Ras Al Khaimah and a number of other project in Asia and Europe. Consult Arabia believes in creating a work atmosphere that allows its employees to grow, prosper and develop a highly satisfying career path. The company rewards its employees based on merits and ensuring that they are compensated in a fair and competitive manner.

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