Sous Chef

Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required.

Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications.

Supervises / prepares hot food products in accordance with customers' demand for food presentations, suggestions and developments etc.

Works in close cooperation with Pre-Preparation, Cold Kitchen and Bakery and other related departments.

Supervises / participates in the daily production. Takes responsibility for own shift.

Supervises production in accordance with yields, recipes, and specifications to ensure that all cooked products are of the highest standard.

Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.

Ensures all food production is within the deadlines / time-limits as per operational policy.

Keeps Head Chef / Duty Manager informed of any deviation of product or deadline.

Ensures that daily C.P.S. checks are undertaken and documented.

Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.

Ensures correct packing procedures are followed at all times.

Formulates production list and daily flight order for all customers.

Assists Head Chef in daily production planning for :

Ordering from Kb / Kc / Kp.

Ordering from HF-Pg Stores / SV Equipment Stores.

Production list SAUDIA & Foreign Airlines

Formulate daily productivity.

Monitors telex and D.B.L. to be able to follow the changes in traffic.

Ensures the productivity within the shift is as high as possible and keeps all documentation for record.

Ensures smooth operation during shift changes.

Conducts month-end stocktaking.

Skills

Excellent use of various cooking methods, ingredients, equipment, tools and processes.

Ability to multitask and detail oriented.

Ability to work efficiently under pressure.

Excellent time management skills.

Great communication and interpersonal skills.

Good understanding of useful computer programs (MS Office - Word, Excel, Power Point & Outlook).

Credentials in health and safety training - HACCP.

Ability to plan, organize and execute based on the requirements.

Knowledge in forecasting and ordering of raw materials.

Ability to prepare layout, suggestions for organization, equipment for new budget.

#J-18808-Ljbffr