Sous Chef
CATRION
Date: 8 hours ago
City: Riyadh
Contract type: Full time
Job Description
- Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required.
- Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications.
- Supervises /prepares hot food products in accordance with customers’ demand for food presentations, suggestions and developments etc.
- Works in close cooperation with Pre-Preparation, Cold Kitchen and Bakery and other related departments.
- Supervises/participates in the daily production. Takes responsibility for own shift.
- Supervises production in accordance with yields, recipes, and specifications to ensure that all cooked products are of the highest standard.
- Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.
- Ensures all food production is within the deadlines/time-limits as per operational policy.
- Keeps Head Chef/Duty Manager informed of any deviation of product or deadline.
- Ensures that daily C.P.S. checks are undertaken and documented.
- Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.
- Ensures correct packing procedures are followed at all times.
- Formulates production list and daily flight order for all customers.
- Assists Head Chef in daily production planning for:
- Ordering from Kb/Kc/Kp.
- Ordering from HF-Pg Stores/SV Equipment Stores.
- Production list SAUDIA & Foreign Airlines
- Formulate daily productivity.
- Monitors telex and D.B.L. to be able to follow the changes in traffic.
- Ensures the productivity within the shift is as high as possible and keeps all documentation for record.
- Ensures smooth operation during shift changes.
- Conducts month-end stocktaking.
- Ensures a cost-efficient operation with optimum utilization of manpower, equipment and facilities within the budget framework.
- Controls wastage, breakages and pilferage in the Section and recommend procedures to control the same.
- Controls staff, staff performance and overtime through correct planning of personnel, rosters and vacation plans etc
- Ensures all staff is followed personal hygiene standards. Also, ensures that all staff attends hygiene courses held by HFSq.
- Ensures proper hygiene and quality control measures are followed in the Section to secure delivery of safe food and working environment.
- Ensures that the Company's hygiene, quality and temperature control standards are fully understood by all staff and strictly followed.
- Maintains high staff morale and motivation.
- Monitors punctuality, absenteeism and personal appearance of staff and take corrective action accordingly.
- Maintains discipline and recommends for disciplinary action.
- Assists in staff duty rosters and training.
- Keeps communication open through all level of staff.
- Makes vigilant checks on expiring product, date marking, temperature records etc…
- Ensures good Saudization Training.
- Reviews constantly existing procedures and recommends improvement and work methods and systems to increase productivity and efficiency within the Section.
- Perform other job-related duties as assigned.
- Perform other duties related to the job and/or the operation of the company, in accordance with the regulations of the Saudi Labor of Law. Adherence to Cybersecurity policies and procedures.
- Dealing with data and information according to their level of classification.
- Avoid violating the rights of any person or company protected by copyrights, patents, or any other intellectual property, or similar laws or regulations.
- Excellent use of various cooking methods, ingredients, equipment, tools and processes.
- Ability to multitask and detail oriented.
- Ability to work efficiently under pressure.
- Excellent time management skills.
- Great communication and interpersonal skills.
- Good understanding of useful computer programs (MS Office – Word, Excel, Power Point & Outlook).
- Credentials in health and safety training – HACCP.
- Ability to plan, organize and execute based on the requirements.
- Knowledge in forecasting and ordering of raw materials.
- Ability to prepare layout, suggestions for organization, equipment for new budget.
- Ability to ensure a cost-efficient operation with optimum utilization of manpower, equipment and facilities within the budget of framework.
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