Job ID
25562

Job Title
Sous Chef

To work for
Four Seasons Hotel Damascus

Country
Syria

City
Damascus

Field of Work
Tourism/Hotels/Reservations - Restaurant/Catering/Cuisine

Job Type
Full time

Military service
Finished or Exempted (For male)

Minimum Education Level
Baccalaureate

Responsibilities
1.The ability to verify that all scheduled staff is present and signed-in.
2.The ability to requisition all food items needed daily from the food storeroom in concert with all cooks.
3.The ability to supervise all employees during the set-up, service and breakdown for each meal period.
4.The ability to verify the taste and presentation of food produced prior to meal periods.
5.The ability to follow all control and key procedures.
6.The ability to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's banquet function sheets.
7.The ability to expedite orders on the line.
8.The ability to inspect and supervise the sanitation and maintenance of equipment.
9.The ability to ensure that proper work orders are made to repair kitchen equipment.
10.The ability to control labor and food costs.
11.The ability to ensuring training is occurring on an ongoing basis with all employees.
12.The ability to maintain discipline and motivation for employees.
13.The ability to perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.
14.The ability to assist the storeroom Receiving Clerk in reviewing the quality of goods received.
15.The ability to review the refrigeration areas of the kitchen and store rooms to ensure the proper usage of merchandise.
16.The ability to assume responsibility for the quality of food prepared in the employee cafeteria and the supervision of cafeteria staff.
17.The ability to assist the banquet kitchen and other areas as needed.
18.The ability to inform and keep the Executive Chef up-to-date on problems and irregularities and recommends courses of action.
19.The ability to monitor and control the labor utilized to produce a quality product while adhering to labor standards.
20.The ability to monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars.
21.The ability to assist in the development of a safe and clean working environment.
22.The ability to ensure kitchen employees are storing foods properly.


Qualifications
1.Reading, writing and oral proficiency in the English language.
2.Second language preferred.
3.Eight to ten years experience in cooking and supervision.
4.High school graduate.
5.Good leadership, training, motivation and communication skills.


Salary and Benefits
TBD After Interview

About us
About Four Seasons Hotels and Resorts

Four Seasons is dedicated to perfecting the travel experience through continuous innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalized 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture is personified in its employees & people who share a single focus and are inspired to offer great service. Founded in 1960, Four Seasons has followed a targeted course of expansion, opening hotels in major city centres and desirable resort destinations around the world. Currently with 95 hotels in 41 countries, and more than 40 properties under development, Four Seasons will continue to lead the hospitality industry with innovative enhancements, making business travel easier and leisure travel more rewarding.

Required employees number
1

Posted On
Apr 21, 2021

Expiry Date
May 21, 2021

Photo
Required




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