Jr. Sous Chef

1-      To assist and organize the staff with hands on according to the day-to-day workload.

2-      Ensure the highest possible standard concerning gastronomy, production methods, bacteriology, and hygiene in coordination with Sous Chef. 

3-      Assist the Sous Chef on checking the physical environment and the materials in own section is according to standards. 

4-      Order raw materials if necessary, in coordination with Sous Chef

5-      Check specifications, quality, and temperature of food.

6-      Helping in checking and instruct personnel about hygiene.

7-      Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications.

8-      Assists Head Chef / Sous Chef in formulating food development of new products, menus, recipes and testing.

9-      Assists Sous Chef in formulating production list and daily flight order for all customers.

10-  Keeps Sous Chef/Head Chef informed of any deviation of product or deadline.

11-  Assists in daily C.P.S. checks.

12-  Monitors telex and D.B.L. to be able to follow the changes in traffic.

13-  Ensures the productivity within the shift is as high as possible.

14-  Ensures a smooth operation during shift changes.

15-  Conducts daily order from Kb / Kc / Kp and Pg Stores.

16-  Assists Sous Chef in conducting month-end stocktaking.

17-  Supervising of the Date mark system and monitoring expiry products.

18-  Attend HACCP and I.S.O. courses and implement the same.

19-  Train the lower position with the newest technology and techniques

20-  Supervise and organize raw materials.

21-  Support Head Chef, Sous Chefs in product development.

22-  Help out for the layout and set-up of food presentation.

23-  Assist other units when required on temporary basis.

24-  Ensures all staff is followed personal hygiene standards.

25-  Ensures full compliance of hygiene, quality and temperature control for all food items in line with Quality Assurance.

26-  Ensures equipment is handled the right way and reports any mal functioning immediately.

27-  Maintains high staff morale and motivation.

28-  Assists in staff training.

29-  Keeps communication open through all level of staff.

30-  Makes recommendation for promotion of staff.

31-  Ensures that all staff has a good understanding of hygiene standards and regulations.

32-  Ensures that all staff attends hygiene courses held by HF-Sq.

33-  Ensures a good Saudization Training.

34-  Gives information about overtime to Sous Chef, discuss other exceptional needs.

35-  Assists in ordering raw materials from Stores.

36-  Reject raw materials, which is not according to standard.

37-  Reject ready food, which is supposed not to be 100% according to bacteriological, hygienic, or standard in cooperation and information to Sous Chef.

38-  Perform other job-related duties as assigned.

39-  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.

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

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

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

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

44-  Obtaining the required permit from the security department or the owner of the authority in SACC before hosting visitors in the company's specific sensitive sites.

45-  Reporting Cybersecurity incidents.

-          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. 

-          Good understanding of useful computer programs (MS Office – Word, Excel, Power Point & Outlook).

-          Credentials in health and safety training – HACCP.

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

-          Knowledge in forecasting.