Arabic Sous Chef

Responsibilities
• To ensure agreed quality of product is maintained and appropriate action is taken when standards are not met and CSI targets are not achieved by liaison with all key partners as necessary.
• To recruit, monitor and train staff ensuring regular appraisals are carried out with achievable objectives.
• By analysing market food trends, make appropriate menu suggestions and development within agreed timescales.
• Any other duties as may reasonably be requested by the management.
• To develop and coach colleagues
• Focus on developing a la carte menus for Lobby Lounge and Pool bar.
• Attend meetings in the absence of Executive Chef/Executive Sous Chef or F&B Director regarding the updates for the day. Communicate the information to line staff to ensure the operation is aware of any changes.
• Establish culinary standards for the speciality of each kitchen which may include banqueting.
• Plan menus and compile recipes for new menus / food tastings to be approved by Executive Chef or Executive Sous Chef and F&B Director.
• To fully understand HACCP and COSHH and take appropriate action to ensure a safe and equitable working environment whilst being sensitive to, and aware of, business levels in order to maintain a disciplined but harmonious department.
• Dynamic and eager to grow and develop with a strong focus on Service beyond expectation.
• Assist Executive Chef/Executive Sous Chef in the supervision of all colleagues engaged in the kitchen.