Acquire a strong understanding of all local rules and regulations as per the local food control authority manuals and controls and ensure that all these processes are always 100 % implemented in the branch.
Be responsible for compliance with staff personal hygiene and implementation of food safety and cleanliness guidelines in all food production areas as per the Personal Hygiene, Food Safety, and Facility and Equipment Cleaning SOPs.
Perform Daily HACCP Checklists (opening checklist, cleaning logs, etc.) using internal platforms to ensure a check on all the critical points
Assures that all recipe manuals of each assigned station/outlet are known and strictly & consistently followed by all commis.
Ensure that food served at the Branch is meeting the company’s quality and freshness standards at all times.
Is responsible for all outlet’s operational equipment, utensils, and their maintenance & calibration as per the Facility Maintenance SOP
Conduct training courses, live demonstrations, and informational events to promote the learning and development of BOH employees in line with the Operational Training SOP.
Ensure that all kitchen team members follow emergency procedures as per Safety & Security Management SOP and that the safety protocols are clearly understood to provide a safe and secure environment for employees and guests.
Ensure supervision of the team for correct handling, storage, and usage of all food ingredients – raw, semi-finished, or finished – as per Stock management SOP.
Assist the Branch Executive Manager in ensuring the right staff behavior in the kitchen and in handling all staff matters as per the Staff Management SOP.
Implement cost control techniques designed and implemented by the Branch Executive Chef to drive maximum kitchen profit.
Ensure strict control and communication regarding any potential wastage created and its immediate discard into the food garbage container.
Assist the management team in stock take process.
Interact with guests whenever required to understand their needs and fulfill them (like in case of modifications, allergies, etc.)
In the absence of the Branch Executive Manager, coordinate with the Branch manager for staff rostering, and assign duties to all kitchen employees under direct supervision.
Requirements
At least 5 years of experience in a professional kitchen
Proven experience in executing menus and managing kitchen operations
Strong leadership and mentoring skills
Knowledge of culinary techniques and trends
Ability to work in a fast-paced environment and prioritize tasks
Excellent communication and interpersonal skills
Flexible availability, including evenings and weekends as needed.
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https://ae.linkedin.com/jobs/view/sous-chef-at-ssc-egypt-3659419044?r
