Sous Chef

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.

General

• Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
• Stay updated on all Em Sherif daily formulas
• Report to the Head chef/ Restaurant manager any required BOH maintenance issue
• Attend and participate in daily briefings and other meetings as scheduled
• Report to the Finishing kitchen junior chef/Head chef any required BOH maintenance issues
• Respect safety and hygiene of Em Sherif premises
• Respect grooming standards
• Maintain 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 efficiency

Daily operations

• Supervise Finishing kitchen employees in the absence of the Finishing kitchen junior chef
• Check 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 accordingly
• Delegate tasks to the appropriate employees and ensure that daily Finishing kitchen checklists are completed
• Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
• Deal with any menu items returned by the guest and correct the issue(s) immediately
• Regularly check and record refrigerator and freezer temperatures; ensure these are maintained up to date
• Ensure all prepared products are stored at appropriate temperatures and used according to the FIFO procedure
• Ensure consistency and portion control of all menu product items
• Instruct the stewarding team on kitchen cleaning and chemical handling
• Help in any area of the Finishing kitchen/BOH when circumstances dictate

Procurement

• Assist the Finishing kitchen junior chef to estimate Food & Beverage consumption to anticipate amounts to be requisitioned from the Preparation kitchen/set production goals
• Monitor Finishing kitchen inventory levels to ensure that they are aligned with operational requirements; assist with storing/receiving procedures when necessary

Education requirements

• Bachelor’s degree in hospitality management, Business Management
• Strong command of English and Arabic (both oral and written)

Work experience requirements

• Minimum of 2 to 3 years as a Sous chef (Service) in a Lebanese/Oriental restaurant

Personal skills and abilities

• High commitment to ethics and confidentiality
• Team player
• Innovative and creative
• Excellent multi-tasking skills
• Attentive to details
• Strong written, oral and interpersonal communication skills
• Good problem-solving skills
• Basic knowledge of Microsoft office, POS system, etc.
• Knowledgeable about fire, health and safety procedures
• Able to work standing for several hours
• Neat, clean and well-groomed