Sous Chef
mission:

    Assist with preparing all food and beverage menus.
    Supervising the production of dishes of high quality, in terms of appearance and taste.
    Constant monitoring and ensuring that the kitchen is running in a timely manner.
    Participate with the Executive Chef in planning and directing the kitchen work team.
    Help solve problems that occur during work.
    Supervising the performance evaluation and training of the kitchen work team.
    Follow-up work schedules for the kitchen staff and follow-up leave procedures.
    Ensure that the required materials are available inside the stores and submit requests periodically to the warehouse department.
    Overseeing the implementation of health and safety regulations in cooking and food storage.
    Cooperate with the work team and communicate professionally.

Skills:

    Good understanding of multiple types of cooking, ingredients, and equipment.
    Ability to fully manage the kitchen department.
    Accuracy and speed in dealing with emergencies.
    The ability to evaluate teamwork skills and provide appropriate solutions to problems.
    To be informed of developments in the field and to know modern methods.
    Proficiency in working on various computer programs such as Microsoft Office programs.
    Have good communication skills with different personalities.

Certifications:

    Bachelor's degree in Culinary Arts / or related degree.
    Previous work experience as an Assistant Chef.

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