Jr. Sous Chef

1. All food to be prepared and cooked off to the agreed standards in the agreed amounts as per contract

and level of business.

2. Ensures production of meals in accordance with company standard and individual client & customers

agreed specifications.

3. Works in close cooperation with all sections and other related departments in order for smooth daily

operations.

4. Supervise performance of kitchen staff to ensure proper activity, assist other kitchen staff as need arises.

5. Supervises and participates in the daily production. Takes responsibility for own section and the running

of other sections by junior staff.

6. Supervise production in accordance with level of business requirements to ensure food waste is

controlled.

7. Assist in the completion of daily/weekly/monthly HACCP records.

8. Ensure the completion of kitchen cleaning rotas and identify any gaps and take appropriate action to

correct.

9. Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods

10. Suggests alternative raw material in times of its unavailability due to various factors and inform the

concerned section for appropriate action.

11. Ensure corrects packing procedures are followed if required by site.

12. Ensure all food items used are the highest standard and report any poor quality items to storekeeper or

supervisor.

13. Ensure that personal working hygiene standards and those of staff for whom you are responsible meet

both the company and statutory requirements of the contract.

14. Assist in the training of junior members of your team under your responsibility.

15. Ensure that working areas are always kept clean.

16. Attending Client and Company training courses as deemed necessary.

17. Ensure adequate manpower requirement based on scheduled operational demands and workload.

18. Assists in the evaluation of junior staff, identifies any gaps and inputs to improvement plan, assist any

employee grievance or disciplinary procedure.

19. Assist in the planning of stores and deliveries as per future business requirements.

20. Report any incident of fire, loss, damage, unfit food, and other irregularities and take such action as may

be appropriate.

21. Manage and rotate stock to ensure food safety and minimum wastage and achievement of contract food costs.

22. Assist Sous Chef/Chef De Cuisine in ensuring catering budgeting requirements are consistently adhered to and the efficient use of all resources is achieved.

23. To report any equipment defects, maintenance requirements that will hamper the expected level of delivery. 

24. Report all accidents, incidents, and any injuries as well as any customer complaints immediately.

25. Attending Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives.

26. Ensure the personal working hygiene standards meet both the company and statutory requirements. 

27. Attended daily site meetings, briefing, trainings, meetings as and when required. 28. Carry out any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client, such as the unloading of stores or as requested by the manager

29. Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA. Responsibility for the work of others:

30. Guide and support other members of the team.

31. Monitor, evaluation and train where necessary, CDP’s, cooks, commis & kitchen helpers. 

32. Organising/planning continuity of work and provision of service

33. Monitoring and maintaining levels of conduct and work performance

34. Health and Safety, and hygiene standards. Responsibility for Machinery/Equipment/Materials/Consumables: 

35. Ensure correct use, safe operations and keeping clean and hygienic. Basic maintenance and preparation for use

36. Knowledge in the use of cleaning materials,ensuring, at all times, that all chemicals are stored correctly 

37. Proper stock rotation (date marking).

38. Correct and effective use of all consumables. Others:

39. Identify personal training needs. 40. Reporting faults to line supervisor or department supervisor.

41. Ensure, by demonstrating, complete understanding of level of service provided . 42. Encouraging feedback from all customers 

43. Suggesting improvements where possible and participate in remedial action or improvement opportunities.

44. Perform other job-related duties as assigned.

45. Perform other duties related to the job and/or the operation of the company, in accordance with the regulations of the Saudi Labor of Law. Adherence to Cybersecurity policies and procedures.

46. Dealing with data and information according to their level of classification.

47. Avoid violating the rights of any person or company protected by copyrights, patents, or any other intellectual property, or similar laws or regulations.

48. Compliance with Cybersecurity requirements related to the protection of user devices, Internet, software, systems, and Email requirements.

49. Adhere to the acceptable use policy and Using SACC information and technical assets only for business purposes.

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.

- Proficient in computer programs (MS Office – Word, Excel, Power Point & Outlook).

- Credentials in Health and Safety Training

- HACCP Certification preferred.

- Ability to plan, organize and execute based on daily requirements.

 - Knowledge in forecasting, food/labour cost controls and inventory management - Ability to effectively manage and develop team members.