Sous Chef (Remote)

Job description / Role

Our client is leading hospitality and service provider in KSA, and currently seeking 2 Chinese Sous Chefs – Chinese/Mandarin speaker.

The successful candidates will:
• Plans, organizes, directs, and controls the production activities and staff within the area of responsibilities to achieve the Company set goals and objectives.
• Excellent food standard.
• Efficient, consistent, and high-quality production.
• High hygiene standards.
• High personnel standards.

Roles & Responsibilities:
• Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required.
• Ensures production of meals in accordance with company Standard and individual customer’s agreed specifications.
• Supervises /prepares hot food products in accordance with customers’ demand for food presentations, suggestions, and developments etc.
• Works in close cooperation with Pre-Preparation, Cold Kitchen and Bakery and other related departments.
• Supervises/participates in the daily production. Takes responsibility for own shift.
• Supervises production in accordance with yields, recipes, and specifications to ensure that all cooked products are of the highest standard.
• Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.
• Ensures all food production is within the deadlines/time-limits as per operational policy.
• Keeps Head Chef/Duty Manager informed of any deviation of product or deadline.
• Ensures that daily C.P.S. checks are undertaken and documented.
• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.
• Ensures correct packing procedures are followed at all times.
• Formulates production list and daily flight order for all customers.
• Assists Head Chef in daily production planning for:
• Ordering from HF-Pg Stores/SV Equipment Stores.
• Production list for internal and external clients
• Formulate daily productivity.
• Ensures the productivity within the shift is as high as possible and keeps all documentation for record.
• Ensures smooth operation during shift changes.
• Conducts month-end stocktaking.

• Must have at least 3 years airline or inflight catering experience or cruise ship experience
• Diploma in Culinary or any hospitality or professional cookery
• At least 5 years’ experience as Sous Chef
• HACCP or Food Safety Certifications.

About the Company

Service

Our aim is to provide our clients and candidates with a consistent, quality service that goes beyond the norm, giving them peace of mind and complete trust in our ability to meet their needs.

Knowledge

Big Fish consultants specialise in their fields and have extensive experience in the region and beyond. We take pride in our knowledge and network and believe that our relationships are built on trust and integrity and are made for the long term.

Care

At Big Fish, as well as caring for the people we work with, we also care about the world and environment we live in, that’s why Big Fish support initiatives that promote human welfare, environmental protection and sustainability.