IHG

Global hotel company

Sous Chef

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeKuwaitNo salary listedIn-person

About the Job

Requirements

Comply with legislation affecting kitchen operations, including licensing, health, fire, and safety regulations.
Ensure disciplinary and grievance procedures are followed.
Take responsibility for food cost, kitchen supplies, energy costs, and utensils in the assigned section.
Conduct equipment maintenance checks and address stewarding cleanliness deficiencies promptly.
Prepare weekly work schedules for subordinates.
Take responsibility for the kitchen department's labor budget.
Cooperate with the company to achieve compliance with FLS legislation.
Conduct work in a manner that does not expose oneself or others to risk.
Read, understand, and implement relevant sections of the FLS Policy.
Sign the Employees' Declaration confirming that relevant sections of the FLS have been read and understood.

Responsibilities

Plan activities, promotions, and menu implementations with the Executive Chef and Executive Sous Chef in accordance with annual marketing plans.
Ensure designated action points from daily briefings and monthly operational meetings are followed by the relevant individuals.
Assist the Executive Chef in compiling annual marketing plans and budgets.
Monitor customer expectations and ensure they are met.
Identify ways to improve operational efficiency for clients.
Help improve food cost through strategic purchasing without negatively affecting predetermined quality standards.
Reduce kitchen energy consumption.
Check outlet operations during service periods and take corrective action when quality standards are not met.
Plan and coordinate menu implementations, including recipes, photographs, and staff training.
Support and motivate peers and subordinates by assisting them in finding more efficient ways to run the kitchens.
Assist in preparing and controlling daily and weekly market lists.
Conduct daily outlet tours to observe operational standards and difficulties, and follow up with the Executive Chef.
Create and develop dishes and recipes informed by current market trends.
Improve kitchen operating procedures.
Report positive and negative guest comments to the Executive Chef and take corrective action where necessary.
Propose new services and products for guests and initiate them when approved.
Perform other reasonable duties as required by the department head.

•In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.

•Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.

•Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

•Assists the Executive Chef in compiling the annual marketing plans and budgets.

•Ensures disciplinary and grievance procedures are adhered to and followed.

•Be constantly aware of customers’ expectations, which are adhered to and followed.

•Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

•Find ways to improve the efficiency of the operations which will benefit our clients.

•Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.

•Constantly strive to reduce energy consumption within the kitchen.

•Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.

•Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner.

•Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training.

•Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens.

•Assist in the preparation and control of daily and weekly market lists.

•Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.

•Prepare weekly work schedule for his subordinates.

•Create and develop new dishes and recipes by keeping up with the latest market trends.

•Constantly strive to improve kitchen operating procedures.

•Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.

•Be fully responsible for the labor budget of the kitchen department.

•Propose and initiate when approved, new services and products for our guests.

•Perform any other reasonable duties as required by the department head from time to time.

•Co-operate with the company to achieve compliance with FLS legislation

•Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk

•Read, understand, and implement the relevant sections of the FLS Policy

•Sign the Employees' Declaration having read and understood the relevant sections of the FLS.

IHG

Sous Chef

About the Job

Requirements

Responsibilities

About the Company

IHG

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