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- To report for duty punctuallywearing the correct uniform and name badges at alltimes
- Organize shifting in the section withregard to mise-en-place production and itsservice
- Give tasks to Demi Chefs and CommisChefs and check that they are carried out in the correctmanner
- Write daily dry store, food requisitionsand kitchen transfers on the appropriate forms for the approval ofthe Executive Chef / Executive Sous Chef in order to achieve thehigh stock rotation desired in his/hersection.
- Maintain good colleagues'relations and motivate colleagues
- Ensure thattraining on a one-to-one basis has been carried out andcomprehended.
- Check on a daily basis foodpreparation regarding portion size, quantity and quality as laiddown in the recipe index.
- Responsible forcompleting the daily checklist regarding Mise-en-place and foodstorage.
- Attend daily and monthly meetings withthe Chef de cuisine and other meetings as requested by theExecutive Chef / Executive Sous Chef.
- Reportany problems regarding failure of machinery and small equipment tothe Chef de cuisine and to follow up and ensure the necessary workhas been carried out.
- Check the maininformation board regarding changes in any Banquets or otherinformation regarding the organization.
- Keepthe section clean and tidy.
- Pass allinformation to the next shift
- Accidents andsickness to be written in log Book and report to the Executive Chef/ Executive Sous Chef.
- Check Chef de Partie /Demi Chefs / Commis Chefs on his/her section: e.g. regardingpersonal hygiene
- Assist the Chef de cuisine incomposing new recipes and menu ideas.
- Have acomplete understanding of and adhere to the company'spolicy relating to fire, hygiene andsafety.
- The above description is not to beregarded as exhaustive. Other tasks and responsibilities of abroadly comparable nature may be added on a temporary or permanentbasis as appropriate
Sous Chef - Dubai, United Arab Emirates - ALL - Accor Live Limitless
