naukri
Junior Sous Chef
AccorHotel
QAT
Senior
Onsite
Discovered 4 weeks ago
Menu planningRecipe developmentCulinary standardsFood preparationFood qualityHygiene
Free
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Menu planningRecipe developmentCulinary standards
Role Overview
Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations.
Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards.
Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed.
Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance.
Ensure food preparation is completed efficiently and according to established specifications and recipes.
Monitor food quality, hygiene, and presentation to maintain the highest standards.
Assist in achieving departmental objectives, food cost targets, and key performance indicators.
Ensure all perishable food items are stored correctly under appropriate refrigerated conditions.
Promote the efficient use of ingredients and kitchen resources to minimize waste.
Ensure the correct use of knives and chopping boards in accordance with color-coded food safety guidelines.
Monitor daily cleaning schedules and conduct temperature control checks to comply with food safety standards.
Key Skills for This Role
Menu planningRecipe developmentCulinary standardsFood preparationFood qualityHygiene
Full Job Posting
Role Description
Assist in the daily operation of the assigned outlet and ensure smooth kitchen operations.
Support the Sous Chef and Chef de Cuisine in menu planning, recipe development, and maintaining culinary standards.
Supervise and guide chefs during food preparation, ensuring recipes, portion sizes, presentation, and quality standards are consistently followed.
Train, coach, and develop junior kitchen team members to enhance their culinary skills and performance.
Ensure food preparation is completed efficiently and according to established specifications and recipes.
Monitor food quality, hygiene, and presentation to maintain the highest standards.
Assist in achieving departmental objectives, food cost targets, and key performance indicators.
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