Our client in Sudan is seeking a Senior Sous Chef

Full Time
Sudan
Posted 3 years ago

QUALIFICATION REQUIREMENTS:

  • Reading, writing and oral proficiency in the English language
  • Knowledge in use of kitchen equipment and kitchen operations
  • Proven high level of creativity and organizational skills in Food Production
  • High school and culinary school training
  • Minimum of seven years of combined general culinary experience
  • Knowledge and expertise in multiple International cooking styles and techniques, bulk processing, ala carte production, and banquet production
  • Awareness of current food and beverage trends
  • Strong leadership, training and organizational skills

 

JOB FUNCTIONS:

  • The ability to train, motivate, supervise, discipline all kitchen employees
  • The ability to schedule all kitchen employees effectively
  • The ability to support and communicate regularly with:
  • Restaurant Operations Managers
  • Head Baker and Assistants
  • Executive Chef or Assistant
  • Executive Pastry Chef and Assistants
  • The ability to achieve an excellent rapport throughout the food production departments
  • Collaboratively with colleagues, businesses, and other administrative partners
  • The ability to maintain close positive engagement with direct subordinates
  • Chef de Parties, Demi Chefs, Commis
  • The ability to ensure proper sanitation procedures are followed
  • Work areas and all walk-ins and storage units are always clean, neat and orderly
  • The ability to be certified in Food Service Sanitation
  • as available and to implement protocols
  • The ability to ensure all equipment is in full working order
  • The ability to monitor and control the labor utilized to produce a quality product while adhering to labor standards
  • The ability to monitor and control the food cost by keeping waste to a minimum and low par stocks as reasonable according to item availability
  • The ability to perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
  • The ability to assist the storeroom Receiving Clerk in reviewing the quality of goods received
  • The ability to review the refrigeration areas of the kitchen and store rooms to ensure the proper usage of merchandise
  • The ability to requisition all items needed for the following day
  • The ability to ensure an adequate supply of all products prepared on a timely basis
  • The ability to conduct product development in all hot and cold areas of cuisine
  • The ability to apply appropriately good management and leadership modeling — remaining very team and solution oriented
  • The ability to provide technical support and drive operations/production to assure the products are produced timely, efficiently and consistently following and in compliance with Quality and Food Safety Standards
  • The ability to actively assist team members in new product research
  • The ability to develop exciting new menu items
  • The ability to ensure a superior production of:
  • Classic and contemporary sauces and condiments
  • Exciting and appealing canapes and hot bites as needed
  • Presentable hot and cold presentations for buffets
  • All approved ala carte menu items
  • The ability to physically set-up all buffet food items for events
  • The ability to have a full working knowledge of halal food, service and preparation
  • The ability to establish standard recipes and ensure the compliance with them
  • The ability to master and maintain full knowledge of DFU Food Standards
  • The ability to execute Healthy, Gluten-free and Spa type cuisines
  • The ability to create and customize special occasion products
  • The ability to respond properly in any operations emergency or safety situation
  • The ability to fulfill teaching duties including:
  • Introduction to culinary techniques and food product knowledge
  • The ability to perform other tasks or projects as assigned by management and staff
  • The ability to support lateral DAL team members in ongoing:
  • Development of skills and techniques relevant to product improvement
  • Training of team members
  • Training of customers
  • All Corporate Social Responsibility (CSR) initiatives
  • All employee team building initiatives and activities
  • The ability to uphold all product transportation & Receiving of ingredients per SOP
  • The ability to use and update data accurately on the provided software systems
  • The ability to keep the utility well maintained in conjunction with technical support team.
  • The ability to work with Health, Safety and Environment personnel
  • Applying all related policies and procedures
  • The ability to uphold and comply with all the company policies and procedures
  • The ability to collaborate effectively with front of the house managers to ensure full service standard delivery for customers
  • The ability to observe service operations and intervene where necessary on behalf of the front of the house managers.
  • And to inform in timely manner ensuring timely follow up on arising issues
  • The ability to provide routine food and menu knowledge training to the front of the house service staff
  • The ability to verify that all scheduled staff is present and signed-in
  • The ability to requisition all food items needed daily from the food storeroom in concert with all cooks
  • The ability to supervise all employees during the set-up, service and breakdown for each meal period
  • The ability to verify the taste and presentation of food produced prior to meal periods
  • The ability to follow all controls and keys procedures.
  • The ability to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast for ala carte

Job Features

Job CategoryHospitality, Tourism

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