Chinese Sous Chef for Food Production Facility

Chinese Sous Chef for Food Production Facility

JOB PURPOSE/CONTEXT:
Manage jointly with the Senior Sous Chef the daily routine activities of the kitchen in his/

her assigned location (s) by coordinating, planning, participating and supervising the

production, preparation and presentation of food for all kitchen sections, in line with the

company set standards and in meeting clients’ expectations. He/ she will assume full

responsibility of the kitchen management in the absence of the Senior Sous Chef.

Responsibilities:
- Manage the overall food production in line with the operational plans and the

standards and procedures set by the Culinary Department and liaising with the

operations management to maintain profitability.







Optimize daily kitchen productivity in conjunction with the Senior Sous Chef and

the culinary team such as, daily production cycle and deadlines, wastage control,

manpower management, inter-departmental communication and timely relevant

documentation.

Develop and implement, in conjunction with the Senior Sous Chef, creative recipes

and portion specifications by understanding consumer tastes and nutritional

needs; anticipating emerging food and dining trends; within the set budget.
- Maintain the menu matrix, mother, theme and function menus. Authorize and

document limited changes to menus as and when required (stock availability,

clients’ demand etc.).

Oversee the implementation of Food Quality & Presentation, Food Safety

Management System requirements (ISO 22000) and Health & Safety standards and

procedures set by the relevant company departments by liaising regularly with the

respective departments, communicating to his/ her staff the set requirements and







ensuring relevant adequate resources are provided.

Evaluate and assess under the direction of the Senior Sous Chef, the quality of all

types of food products by liaising with the stores in-charge and report any

deviation from the contractual and agreed specifications to the Corporate Chef.

This is inclusive of regular product assessment and yield reports using approved

methods.

Oversee, guide and motivate his/ her team to obtain optimum efficiency, high level

of performance and enhanced creativity. Prepare/ monitor duty rosters and leave

schedules. Conduct regular appraisals; submit requests for training and

manpower requirements, and violation reports.

Conduct weekly meetings with the sections’ chefs, updating them on clients/







customers’ feedback and brainstorming to identify relevant improvement

opportunities.

Maintain professional and technical knowledge by attending educational

workshops, culinary competitions and keeping abreast with industry trends and

best practices. Participate in ALDA, Chef Association and develop his/ her skills by

attending company’s trainings and any other required training.

Minimum Qualifications:
*Diploma in Culinary or equivalentMinimum Experience:
*4-6 years’ experience in a commercial kitchen environment, with knowledge of costing

and menu development.

Competencies:

- Job Knowledge
- Hygiene & Food Safety
- Teamwork
- Communication






- Creativity and Innovation
- Staff Development
- Delegation
- Evaluation and Review

**Salary**: From AED15,000.00 per month

**Experience**:

- Chinese Cuisine: 7 years (required)
- Commercial Kitchen: 5 years (required)

**Language**:

- Mandarin (required)