Sous Chef for Sanjeev Kapoor Restaurant, Saudi Arabia

1. Taking charge of the entire kitchen in the absence of Executive Chef.
2. Setting an example in the skill, craft and art of cooking by regular demonstration of personal competence and cooking Alongside the Commis.
3. Training production staff and improving work methods, ensuring high quality of food production at lowest possible cost, avoiding wastage and spoilage.
4. Making requisitions for the kitchen.
5. Ensuring perishables received are upto the standards and specifications by checking supplies on receiving.
6. Ensuring adherence to standard recipes and portion controls especially for bulk banquet cooking and attractive presentation of dishes. 
7. Checking all cooks for turnout, discipline and attendance.
8. Assisting Executive Chef in recruiting and training kitchen personnel and evaluating work methods and performance of all kitchen personnel.
9. Supervising kitchen stewarding in order that equipment and space, including floor, walk-in refrigerators and tiles are in a spotless condition.

3+ years experience

www.sanjeevkapoor.com

Interested candidates can drop in a mail at careers@skrestaurants.com or call on 7710003877