The Sous chef must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.
General
* Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
* Stay updated on all Em Sherif daily formulas
* Report to the Head chef/ Restaurant manager any required BOH maintenance issue
* Attend and participate in daily briefings and other meetings as scheduled
* Report to the Finishing kitchen junior chef/Head chef any required BOH maintenance issues
* Respect safety and hygiene of Em Sherif premises
* Respect grooming standards
* Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency
Daily operations
* Supervise Finishing kitchen employees in the absence of the Finishing kitchen junior chef
* Check with the Finishing kitchen junior chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
* Delegate tasks to the appropriate employees and ensure that daily Finishing kitchen checklists are completed
* Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
* Deal with any menu items returned by the guest and correct the issue(s) immediately
* Regularly check and record refrigerator and freezer temperatures; ensure these are maintained up to date
* Ensure all prepared products are stored at appropriate temperatures and used according to the FIFO procedure
* Ensure consistency and portion control of all menu product items
* Instruct the stewarding team on kitchen cleaning and chemical handling
* Help in any area of the Finishing kitchen/BOH when circumstances dictate
Procurement
* Assist the Finishing kitchen junior chef to estimate Food & Beverage consumption to anticipate amounts to be requisitioned from the Preparation kitchen/set production goals
* Monitor Finishing kitchen inventory levels to ensure that they are aligned with operational requirements; assist with storing/receiving procedures when necessary
Education requirements
* Bachelor’s degree in hospitality management, Business Management
* Strong command of English and Arabic (both oral and written)
Work experience requirements
* Minimum of 2 to 3 years as a Sous chef (Service) in a Lebanese/Oriental restaurant
Personal skills and abilities
* High commitment to ethics and confidentiality
* Team player
* Innovative and creative
* Excellent multi-tasking skills
* Attentive to details
* Strong written, oral and interpersonal communication skills
* Good problem-solving skills
* Basic knowledge of Microsoft office, POS system, etc.
* Knowledgeable about fire, health and safety procedures
* Able to work standing for several hours
* Neat, clean and well-groomed