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Sous Chef - Food Point - Dubai - United Arab Emirates

Sous Chef - Food Point - Dubai - United Arab Emirates

Jun 09,2017

KEY ACCOUNTABILITIES
 
Maintain all levels of hygiene and safety regulations in line with Food Point procedures to ensure the safety of the food reaching our clients and the safety of our staff as per EKFC standards.
Acts as a coach and mentor to the team leaders by engaging in their activities that best supports their efforts to achieve their objectives
Uses hands on teaching method to all staff that enables them to have the best culinary skills possible that avoids wastage due to cooking or preparation errors
Tastes and critiques all product that is cooked during the shift that enable all products being passed to the high care to be fit for use in the finished product thus resulting in reduced waste
Supervise operational teams to manufacture consistent and quality products to increase customer satisfaction
Collaborates with the high care supervisor throughout the shift to ensure fine adjustments are made in the preparation and cooking sections to maintain optimum supply conditions to the assembly section
Uses lean manufacturing standards and leads the efforts to deploy and maintain the best practices that will reduce or eliminate the seven areas of waste in operations
Uses culinary knowledge and experience to propose new cooking methods and ingredients to develop improved and new ingredients that can be developed to generate new sale opportunities
Acts as customer champion so that all activities and decisions take into account the customer’s expectation levels in line with that presented by and agreed by the Product Development department for consistent quality products.
 
ESSENTIAL REQUIREMENTS AND COMPETENCIES

 
Overall 5 years of experience in halwai kitchen, preferably making Indian sweets and savouries like Gulab Jamun, Kala Jamun, Samosa, Kachori etc.
Food Safety training – level 2 or higher.
Able to work under time related pressure so as to meet all production schedules and targets, without compromising quality
Good standards of verbal and written communication in English.
Demonstrated ability to collaborate cross functionally and at all levels and team based approach including ability to positively manage conflict
 
DESIRABLE REQUIREMENTS AND COMPETENCIES

 
Ability to adapt traditional Indian sweets and savouries to client-specific versions through innovative application of knowledge and experience.
Act as a role model and provide effective behavioural examples in order to motivate team members to achieve high levels of performance.
Supervisory experience
High level of commitment to continuous improvement, innovation, high levels of staff participation and diversity.

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