Job Vacancies > Food

Development Sous Chef for a reputable hotel in Makkah-KSA

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Alaa.farhat:
Job Description

Operational

• To implement new trend and new concept
• To implement menu development and new dishes
• To attend / conduct the Chefs daily operation briefing Explaining to colleges F&B new trend
• and concept
• To use, wherever possible, locally and seasonally available products in menus and “specials”
• To maintain good working relationships with colleagues and all other departments

Hygiene and Sanitation

• To achieve the highest standard through strict adherence to the hygiene and sanitation rules
• To fully understand the HACCP guidelines
• To actively support and enforce the implementation of policies related to our Hygiene standards

Staffing / Human Relation

• To maximize productivity and maintaining harmony among all food production employees in a fair and impartial way
• To plan and implement effective skills training programs in conjunction with the Training Manager and Departmental Trainers

GENERIC RESPONSIBILITIES:
Core Values
• Work with Passion and Commitment, providing our guests with the Finest Arabic Hospitality and thereby creating the Most Luxurious Hotel in the Saudi Arabia

Leadership
• Communicate the hotel Mission to all staff within the department, ensuring that it is understood and embedded into every aspect of the department’s systems and processes.
• Communicate key information to the team and actively engage the team to discuss key issues.


Customer Focus
• Surpass customer satisfaction (internal or external customers) by thoroughly understanding their needs, actively seeking customer feedback, and following up with relevant colleagues to ensure that all customer requests are delivered completely.
• Should there be complaints from the customer, take personal ownership to ensure that all customer issues are resolved.
• Promote empowerment to solve customer issues quickly and effectively, by understanding the levels of authority within the department and familiarizing with procedures related to solving common customer complaints and concerns.

People Focus
• Actively participate in training programs to improve skills and competencies.
• Assist the Head of Department in identifying training needs for the department and ensuring that every staff achieves the necessary competency to excel in their existing roles.
• Foster effective teamwork within the department and with other departments through open communication and working together in cross-departmental projects.
• Recognize and give praise to positive behavior and performance, actively promoting positive motivation within the team.

Continuous Learning and Improvement
• Continuously improve standards and processes by participating in improvement projects or problem-solving teams.
• Formulate (come up with) innovative ideas which could improve the way things are done, by actively studying best practices from other competitors or successful operations, and sharing ideas with colleagues and managers to implement new solutions.

Financial
• Implement necessary actions to increase profitability increasing revenue

Working Environment and Ethics
• Report for duty punctually wearing the correct uniform and name badge at all times
• Cultivate (promote) a healthy working environment by adhering to standards and procedures supporting health, safety and hygiene.
• Maintain a high standard of personal appearance and hygiene at all times.

Skills

Qualification:
 • Must have culinary certificate and accredited continuing education requirement
Skills:
 • Spoken English required
Experience:
 • Minimum of 10 years experience in recognized operations
Personality Traits:
 • Must be passionate, committed, flexible with high energy level

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