SCOPE:

Assist in preparing and implementing menus and specialty dishes for all outlets, to provide permanent control of food technology, maintaining standards of food purchasing, preparation, quality, hygiene, sanitation and decoration. To assist in organizing and managing daily kitchen operation, preparing budget, verifying payrolls, dishing costs and organizing food storage.

MAIN RESPONSIBILITIES:

The Sous Chef should be efficient and diplomatic in all situations involving any aspect of F&B where the reputation or image of the hotel is represented.

• Coordinate kitchen staff operation and organize communication of all outlets in order to provide effective production of high quality products according to business trends.
• Improve operation standards, implement new food technologies and work at food saving and preserving tangible effects.
• Provide wide range of dishes on the basis of customer demand analysis and broad assortment of product, variety of menus, up-to-date concepts of food preparation and decoration.
• Carry out control of product quality, food preparation technology, raw food product laying norms. Joint responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted standards, technological and calculations cards.
• Assist in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
• Cooperate with Stewarding, F&B Cost Control, F&B Service, Engineering, Purchasing in order to ensure control of received food items, proper storage, monitor food costs, knowledge of new menus and their launching, proper operation of all equipment, control of technological discipline, internal rules, sanitation and hygiene standards.

COMPETENCIES:

• Minimum of 2 years experience with Spanish Cuisine, including Tapas, in the kitchen of a five star hotel in a similar capacity
• Strong F&B administration skills are highly preferred
• Knowledge of additional foreign language will be an advantage
• Strong knowledge of hotel operations, systems, hotel products and services
• Middle East experience would be an advantage

Anna Savchuk
Professional Recruiter
aworkabroad.com
anna.savchuk@aworkabroad.com
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