We are seeking an organized and detail-oriented individual to join our team as Sous Chef. In this role, you'll serve as the second-in-command of the kitchen, assuming responsibility for Villa Mamas operations under the leadership of the Head Chef. You will be tasked with ensuring the efficient operation of food production areas by consistently analyzing costs and quality, adhering to SOPs, and maintaining excellence in dining experiences for all members and guests.
Duties and Responsibilities:
· Planning and organizing the kitchen as per Head Chef’s instructions.
· To participate in preparation and implementation of the strategic plan for the kitchen with the Head Chef.
· Assures safe, HACCP and quality food products and complete guest satisfaction.
· Implement and maintain all standards; establishes the manner and means to train personnel in accordance with SOP’s.
· Updating and promoting SOP’s.
· Ensure all items availability on menu’s all the time according to menu specifications.
· Produce and maintain the highest food quality and controls for all food products served in all areas.
· Ensures that menus, recipes, methods, pictures and specifications are followed exactly.
· All food has to be tasted on a daily basis.
· Deliver a daily food quality report and hours worked by the team to cross check on end of the month,
· Lead the service times; check constantly on presentation, cleanliness and breakage in the dishwashing area. Make a daily report to the head chef regarding each service.
· Enforce proper cleaning procedures on a daily basis and check on proper food handling daily.
· Ensures proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.
· Ensure dry store is not over stocked and all items are within expiry period.
· In the absence of the Head Chef, create the established working schedule for the team, based on (48) hours per week, and one rest day in every 7 days.
· Check all requisitions in your areas of responsibility.
· Check proper storing of all equipment, training your team to exercise responsibility and ownership.
· Look for solutions to improve on guest complaints and concerns by discussing on a daily basis new ideas, upgrades and positive changes with direct manager.
· Regular and reliable attendance.
· Daily training with staff refreshing dishes and standards.
· Making sure all equipment inventory is done on a monthly basis including crockery, cutlery and glassware.
· Provide constant training and motivation for the team.
· Follow an effective daily reporting system of key happenings in the department.
· Holds daily, early morning meetings with kitchen staff.
· Hold regular staff meetings to keep direct reports and staff up to date on all aspects of F&B Operations in absence of Head Chef
· Effectively use technology to communicate – email, messaging, phones, radios etc.
Requirements:

• Minimum 2 years’ experience as Senior CDP
• High volume upscale or fine dining restaurant experience a must with Arabic Cuisine a benefit
• The ability to manage in a diverse environment with focus on customer satisfaction
• Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations
• Excellent interpersonal Skills-English, Arabic is a bonus
• Knowledge of F&B Control systems required
• Proficient in micro soft Office (word, excel, Power Point)
• Knowledge of HACCP

*Salary details will be disclosed during the interview process
*Candidate MUST be in Bahrain
*Visa, Accommodation, Transportation will be provided by company
*Candidates who can join immediately will be preferred.
Job Type: Full-time
Pay: BD0.100 - BD0.150 per month
Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Expected Start Date: 12/10/2024