Job Descriptions

• Ensuring back of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens. • Prepare proper daily and weekly requisitions and carefully plans daily ordering of bread, fresh fruits and vegetables according to the business demand so as to eliminate wastage and spoilage, in absence of the Senior Chef. • Responsible for the Stewarding department and its operation-including all results as it pertains to Health & Safety as per the guidelines laid down by Dubai Municipality. • Manage and train large culinary staff to ensure performance standards are met on a consistent basis as per Company guidelines. • Accountable for the financial performance of the food production areas, including the successful identification of expense reduction through cost control, proper forecasting and best practices maintaining quality and standards. • Responsible for quality, menus of staff food cafeteria and handling food requirements as and when requested by the Management and Human Resources Dept. Requirements • A Sous Chef job is one of the most reputable positions in culinary hierarchy. • It brings prestige and opens the gates for public recognition for many highly qualified chefs. • However, it requires discipline, intensive work, a lot of passion, a thorough preparation at the workplace and an active mind, always ready to learn and be challenged. • The Sous Chef has both managerial and culinary responsibilities; therefore he/she needs to excel in both domains in order to successfully conduct all the assigned duties.

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