* Monitors all duty schedules in the kitchen operation.
* Conducts bi-monthly a presentation of 12 new novelties, disk, presentation, amenities, etc. to stay in line with operational trends.
* Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
* Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.
* Evaluates the performance of the assigned team and initiates promotions.
* Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours
* Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.
* Develops food promotions and initiates the appearance of guest chef’s if the situation requires.
* Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.
* Handles guest complaints directly if the situation requires.
* Drives together with the Food & Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.
* Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.
* Ensures that the immediate reliever is well informed about all relevant operational issues.
* Directs the development of future Chefs.
* Monitors all food par stocks.
* Drives with the Food & Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.
* Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards
* Monitors all goods transfers to other areas.
* Initiates spot checks on expiry dates of all food products.
* Ensures the proper handling of all FF&E and operating equipment.
* Stays updated on changing food service trends i.e. new products, presentation and operating equipment.
* Controls and approves all kitchen payroll related documents, prior to their submission to the accounts.
* Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).
* Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines.
* Participates actively to meet / maximize the departments’ revenue forecast and exercises the constant control of the operational costs.
* Familiar with the company’s internal policies and all safety policies.https://careers.accor.com/global/en/job/senior-sous-chef-brazilian-cuisine-in-rixos-premium-seagate-sharm-el-sheikh-egypt-jid-88553
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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