VIP Sous Chef

The VIP Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the food production area.

He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, create order guides, portion control, recipes and sanitation. The VIP Sous Chef is also responsible for controlling food production times and labor costs.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Monitor quality of all food product and presentation.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Ensure compliance with SOP’s in all areas.
Conduct staff performance reviews in accordance with dnata standards.
Know and enforce all local health department sanitation laws.
Assist in the direction and training of all cooks to ensure adequate operation in all outlets.
Design menus, cook and pack food for VIP charter flights and events that occur often.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories.
Four year prior supervisor responsibility is required.
Long hours sometimes required.

NONESSENTIAL FUNCTIONS:

Other duties as assigned.

EDUCATION: Minimum of an Associate’s Degree three (2) years in (culinary) in culinary field or appropriate continuing education experience and relevant work experience.
QUALIFICATIONS:

Knowledge of all major kitchen equipment and appliances.
Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment.
Must be able to identify and properly use all small kitchen wares.
Excellent communication skills, verbal and written.
Strong knowledge of HACCP and sanitation standards.
Ability to adhere to strict grooming standards established by Good Manufacturing Practices (GMP).
Ability to recognize and utilize weights and measurements, both liquid and dry.
Knowledge of accounting and cost control principles.
Ability to supervise and manage employees including training, progressive discipline and hiring.
Knowledge of purchasing related to food items and small wares.
Knowledge and skills in diverse culinary techniques including Arabic Ethnic Cuisine, Cold Displays, Sauces, Protein Cutting, Plate Presentation and Sanitation.
Skill in volume production and hands-on cooking.
Ability to perform basic math functions necessary to execute recipes.
Strong organizational skills and ability to multi-task.
Ability to work extended hours productively.
Good understanding of computer software programs to include Microsoft Word, Excel and Outlook.
Valid food handler's certificate or equivalent.
Minimum of two (5) years’ experience as a Sous Chef.
Minimum of two (7+) years’ experience in a kitchen environment.
Minimum of two (2) years in a supervisory role.

Intellectual/Social demands:
While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.

Physical demands:
While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly.

Work environment:

The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud.
The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud. While performing the duties of this job, the employee is regularly exposed to extreme cold (35-40 Degree)