Arabic Sous Chef

• Provides functional direction to the kitchen operation as assigned.
• Supervise the functioning of all outlet employees, facilities and costs to ensure maximum Food
and Beverage department profit is achieved.
• Establish the roster for the staff.
• Control and analyze, on an on-going basis, the following.
• Quality levels of production and presentation in their respective areas
• Guest satisfaction
• Cleanliness, sanitation, and hygiene
• Ensures optimum performance in all of the above areas as assigned
• Organize and supervise the production, preparation and presentation of all food items to ensure highest quality at all times.
• Assists in maintaining effective employee relations.
• Assists with Banqueting when required.
• Conduct formal and on-the- job training sessions for kitchen employees.
• Complete market lists in accordance with Constance Le Prince Maurice Hotel quality and quantity standards. Checks perishable food items received for quantity and quality standards.
• To taste all Team Members’ Preparations before serving to Guest.
• Informs on a daily basis the Executive Sous Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.
• Perform inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Provides hands on supervision and assistance in all Kitchen areas assigned by Executive Sous Chef.
• Performs related duties and special projects as assigned.
• To check all MEP before and during service.
 

Qualification:
• Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.
• Food handler certificate is mandatory.

Experience:
• A minimum of 3 years of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.
• At least 1 year of professional experience on a similar position is a plus.

Technical skills:
• Self-motivated and proactive.
• Strong organizational skills.
• Enthusiasm and willingness to learn.
• Great attention to detail.
• Ability to work in a high pressure fast paced environment.
• Great communication skills.
• Knowledge of basic food safety.