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- Exhibits culinary talents bypersonally performing tasks while leading thestaff
- Develops and trains the team to improveresults.
- Supervises restaurant kitchen shiftoperations and ensures standards and procedures arefollowed.
- Setting and ensuring culinarystandards and responsibilities aremet.
- Recognizes quality products,presentations, and flavors.
- To ensure that theassigned kitchen is managed efficiently according to theestablished concept statement.
- To assignresponsibilities to subordinates, implementing the multi-taskingprinciple.
- To check subordinates'performance periodically.
- To be a hands-onmanager and always present in the operation, especially during busyperiods.
- To implement flexible scheduling basedon business patterns.
- To establish and strictlyadhere to the par stocks for all operating equipment, supplies, andinventory items, and to ensure that the outlet is adequatelyequipped.
- To conduct monthly inventory checkson all operating equipment and supplies.
- Tocontrol the requisitioning, storage, and careful use of alloperating equipment and supplies.
- To conductdaily pre-shift briefings to employees on preparation, service, andmenu.
- To liaise with the Food &Beverage department on daily operations and qualitycontrol.
- To handle guest inquiries in acourteous and efficient manner and report guest complaints orproblems to supervisors if no immediate solution can be found andassure follow-up with guests.
- To be demandingand critical when it comes to operationalstandards.
- To always ensure and enforce therespect of the HACCP manual.
- To reportimmediately any HACCP-related issue to the Executive Sous Chef andSous Chef.
Sous Chef - Fujairah, United Arab Emirates - ALL - Accor Live Limitless
