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Executive Sous Chef - Hot Kitchen - EKFC2

via Emirates Flight Catering
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https://dbzstatic-a.akamaihd.net/.dist_ba07ad84ac88516002e5795284bb37204ecfe86e/ 61735

Details: Posted on: 12th December 2017

  • Company Name: Emirates Flight Catering
  • Employment Type: Full Time
  • Monthly Salary: Unspecified
  • Job Role: Executive Sous Chef
  • Minimum Work Experience: 5-10 Years
  • Minimum Education Level: N/A
  • Listed By: Employer
  • Career Level: Executive/Director

Description:

Applications are invited for the position of Executive Sous Chef, Grade FC08 within the Hot Kitchen in the Production Department of EKFC2, reporting to the Executive Chef. The jobholder will extensively assist Executive chef and VP in an ongoing manner for rolling out the vision, plans and ideas with an amicable and team approach.

KEY ACCOUNTABILITIES

Develop and manage production team for planning and organizing routine and additional deliverables in the most effective and profitable manner.

Propose innovative logistics solutions to Senior Management as per industry standards to improve rotation of stocks, FIFO, procurement forecasting and production planning.

Responsible for managing material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures.

Attend and manage menu presentations actively involving in product design and development as deemed necessary

Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.

Work with Exec Chef to develop organizational hierarchy, through recruitments, trainings and guidance with long-term succession planning of the department verifying potential key performers recommended by reporting levels.

Guide the team on effective scheduling, customer focus, prioritizing work and adhering to specifications with a focus on correct quality and quantity delivered on-time.

Conduct close supervision and inspection of both process and staff in production units and report findings thereby ensuring that staff performance meets the production deadline to avoid any customer delays. Address customer expectations and issues upfront and try to find long-term solutions to any anomalies or improvement ideas reported or observed.

Ensure all developed specifications in terms of portion size, quantity and quality is effectively followed in the kitchen.

Evaluate statistics on wastage, ensure that food is prepared economically, and establish controls to minimize food and supply wastage.

Prepare and report necessary data for applicable parts of the budget; support in projecting annual food, labor and other costs and monitor actual financial results; Propose corrective actions as necessary to help assure that financial goals for the unit are met.

Streamline menu components for cost suitability through economies of scale and production consolidation ideas.

Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.

Maintain the departmental focus and outlook towards customer satisfaction and a positive experience delivery

ESSENTIAL REQUIREMENTS AND COMPETENCIES

Hotel Management or culinary degree.

Minimum experience of 7 years in culinary field, with demonstrated hands on experience in Hot Kitchen and thorough knowledge of Continental/Western/European Regional Cuisines.

Knowledge and experience of food products and processes in a facility with extensive in-house production.

Extensive experience with business management software applications in a catering environment

Significant exposure to Lean Management, Occupational Health & Safety and Quality Assurance management

Experience in creating recipes, menu development and costing

DESIRABLE REQUIREMENTS AND COMPETENCIES

Ability to develop himself / herself in the current role and beyond

Willingness to take on responsibility and able to delegate tasks efficiently

Problem solving and decision making ability in real time, creative and out of box thinking

Strong organizational skills, effective Training and communication skills

Attention to detail & quality

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