Primary Duties & responsibilities include but not limited to:
- Directly responsible for implementing food/quality standards and overseeing all culinary operations
- Responsible for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness
- The sous chef must assist in designing and planning new kitchens keeping in mind the concept, market-scenario and demand
- Kitchen management and reporting of all restaurants as specified by senior management
- Standardize recipes and initiate/sustain research in the F&B industry
- Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
- Develop all necessary manuals in liaison with the operations team
- Augment production capacity when required and maintain quality controls consistently
- Be responsible for vendor development, equipment sourcing and raw materials finalization
- Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
- Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations
- Prioritize F&B controls, ensure top quality and hygiene both for products/ equipment and maintain food cost at a minimum
- Train and develop F&B production staff
- Should monitor closely and continuously the activities of chefs and ensure smooth running of all kitchens
- Should be able to motivate and lead the team from the fore-front
- Take up any related responsibilities handed over to you; by the management
Salary: SAR 5000 to 6000 \[Depending on the interview\]
Job Details
| Posted Date: | 2023-09-05 |
| Job Location: | Saudi Arabia - Riyadh |
| Job Role: | Hospitality and Tourism |
| Company Industry: | Catering, Food Service, & Restaurant |
Preferred Candidate
| Gender: | Male |
| Nationality: | India |
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