Job Title

The Sous chef must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.Find out if this opportunity is a good fit by reading all of the information that follows below.GeneralStay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.Stay updated on all Em Sherif daily formulasReport to the Head chef/ Restaurant managerany required BOH maintenance issueAttend and participate in daily briefings and other meetings as scheduledReport to the Finishing kitchen junior chef/Head chefany required BOH maintenance issuesRespect safety and hygiene of Em Sherif premisesRespect grooming standardsMaintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiencyDaily operationsSupervise Finishing kitchen employees in the absence of the Finishing kitchen junior chefCheck with the Finishing kitchen junior chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordinglyDelegate tasks to the appropriate employees and ensure that daily Finishing kitchen checklists are completedVerify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guestDeal with any menu items returned by the guest and correct the issue(s) immediatelyRegularly check and record refrigerator and freezer temperatures; ensure these are maintained up to dateEnsure all prepared products are stored at appropriate temperatures and used according to the FIFO procedureEnsure consistency and portion control of all menu product itemsInstruct the stewarding team on kitchen cleaning and chemical handlingHelp in any area of the Finishing kitchen/BOH when circumstances dictateProcurementAssist the Finishing kitchen junior chef to estimate Food & Beverage consumption to anticipate amounts to be requisitioned from the Preparation kitchen/set production goalsMonitor Finishing kitchen inventory levels to ensure that they are aligned with operational requirements; assist with storing/receiving procedures when necessaryEducation requirementsBachelors degree in hospitality management, Business ManagementStrong command of English and Arabic (both oral and written)Work experience requirementsMinimum of 2 to 3 years as a Sous chef (Service) in a Lebanese/Oriental restaurantPersonal skills and abilitiesHigh commitment to ethics and confidentialityTeam playerInnovative and creativeExcellent multi-tasking skillsAttentive to detailsStrong written, oral and interpersonal communication skillsGood problem-solving skillsBasic knowledge of Microsoft office, POS system, etc.Knowledgeable about fire, health and safety proceduresAble to work standing for several hoursNeat, clean and well-groomed