Sous Chef – MO'DS Al Sallal Projects Trading Co W.L.L

Responsible for the directing and guiding the daily activities of the Kitchen Staff including: Assigning tasks, participating in food preparation process during peak times, administering the consistency of preparing both food and non-food items …etc. to maintain customer satisfaction.

Kitchen Activities

• Direct and guide the daily activities of the Kitchen Staff including: Chef De Partie, Commis …etc. to ensure the alignment of all activities with AlSallal Project’s Policies and Restaurant Standards.
• Assist and guide the Kitchen Staff by introducing the new food and non-food items offered by the restaurant, as well as the proper methods of food preparation to minimize wastage and control food cost.
• Oversee preparation and plating/ decoration/ presentation of all menu items, in addition to monitoring the preparation of customers’ special requests to ensure maintaining customers satisfaction.
• Perform quality and presentation checks on the prepared items (Food and non-food) before serving items to the restaurant’s customers.
• Administer consistency in preparing food and non-food items in accordance with the restaurant recipes manual, portioning, cooking and serving standards.
• Ensure smooth food preparation process during promotional campaigns, peak times and seasonal spikes to deliver customers’ orders in a timely manner and maintain customer’s satisfaction.
• Ensure proper coordination between Kitchen Staff and Restaurants Staff (Waiters …etc.) to avoid miscommunication issues and increase efficiency of operations.
• Ensure performing inventory check-ups on a regular basis for all food and non-food items, the same may include: Monitoring the quantity of food in stock/ walk-in fridges, expiry dates of available items …etc.
• Ensure the availability of food supplies based on the current consumption & future requirements and communicate with the Concerned Stakeholders within AlSallal Projects in case of any issues related to delays or low quality items.
• Handle complicated issues related to the Restaurant Staff and/ or customers to ensure providing customers with an outstanding experience and increase their satisfaction.
• Schedule the preparation of Restaurant Staff meals including: Back of House and Front of House Staff Members.

Health and Safety

• Adhere to HACCP (Hazard Analysis Critical Control Point) at all times by all assigned restaurants’ employees, if applicable.
• Ensure that all employees adhere to the Restaurant’s Standards including workstation cleanliness, personal hygiene, clean uniform …etc.
• Monitor gas appliances on a daily basis and ensure performing all safety precautions in terms of using chemicals to clean restaurant surfaces

Job Details

Preferred Candidate

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