Sous Chef Junior

📣 إعلان

منذ ساعتين تقريبا

	نوع العقد	دوام كامل
	طبيعة الوظيفة	بالموقع
	الموقع	الرياض

وصف الوظيفة

About the Role

St. Regis is seeking a Sous Chef-Junior to join their team in Riyadh. This full-time, entry-level management position focuses on achieving daily kitchen objectives. The role involves assisting in leading staff while actively participating in all kitchen operations, including food production, purchasing, and maintaining kitchen sanitation standards. The Sous Chef-Junior contributes to ensuring guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

Maintain food handling and sanitation standards within the kitchen.
Perform culinary duties and related kitchen area tasks during peak demand.
Oversee the production and preparation of culinary items.
Ensure employees maintain clean and sanitary work areas.
Coordinate with Restaurant and Banquet departments to ensure timely service of events and meals.
Comply with all loss prevention policies and procedures.
Strive to continuously improve service performance.
Communicate areas requiring attention to staff and follow up to ensure completion.
Lead shifts, personally preparing food items and executing requests according to specifications.
Prepare and cook various types of food for regular service or special guests and functions.
Supervise and coordinate the activities of cooks and other food preparation staff.
Check the quality of raw and cooked food products to ensure adherence to standards.
Assist in determining food presentation and creating decorative food displays.

Supervisory Duties

Supervise daily shift operations.
Ensure all employees have proper supplies, equipment, and uniforms.
Monitor staffing levels to meet guest service, operational needs, and financial objectives.
Ensure the completion of assigned duties by staff.
Participate in the employee performance appraisal process, providing feedback as required.
Address employee questions and concerns.
Communicate performance expectations in line with job descriptions for each position.
Participate in ongoing employee recognition programs.
Conduct training sessions when appropriate.
Monitor employee progress towards meeting performance expectations.

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in a culinary environment. This role requires a professional who can effectively manage daily kitchen operations and contribute to a high standard of food quality and service.