Sous Chef wanted – SERCO – Dubai

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Req ID 55136 – Posted 05/11/2018 – United Arab Emirates – Dubai
Sous Chef – Success Profile
Reporting to: Catering Manager
Division / Function: IFS
Key purpose
Sous Chef is to assist catering management in achieving safe food production in line with the approved cyclic menu and to sufficient portions to cater for the expected number of clients

Reason for role
Ensure that food production is completed in line with daily menu cycles and in sufficient quantities to meet the projected client attendance numbers.
Structure and reporting relationship
Reports to the Catering Manager
Based on the specific requirement of the role
 
Key Job Responsibilities
 
Allocate working tasks between the shifts
Ensure that food production is completed in line with daily menu cycles and in sufficient quantities to meet the projected client attendance numbers
Ensure that you operate in accordance with all company quality system procedures
Responsible for the quality of daily food production
Follow standard recipes at all times and control the use of food rations and ingredients in line with the appropriate recipes

Ensure that correct portion control is adhered to at all times
Minimise food wastage by correct use of HACCP controlled recovery procedures
Ensure that international standards of food hygiene and HACCP are followed at all times
Meet contract key performance indicators including maintaining client satisfaction levels are 95% or above for catering services
Ensure the security of all company and client owned assets, report any damages and losses to the head chef
Monitor pest control and report any case of detection to head chef
Deputise for the executive chef in his absence on an as required basis

Technical, Financial and People Accountabilities

In-depth knowledge of catering methodologies
Ensure recipes are followed and make cost efficiencies where possible without compromising quality
Support the commis chefs and stewards with an aim to meet or exceed the committed performance target of catering and general cleanliness

HSQE Responsibilities and Information Security Responsibilities

Understanding of personal responsibilities and contribution to achieving compliance with the Information Management Systems (IMS) requirements, (including but not limited to competence to perform safety critical roles, legal requirements, control measures arisen from environmental impacts and aspects, job safety analysis and information security risk assessment) and the potential consequences of departure from the arrangements in place to deliver the commitments stated in the policies statements above;
Exercise a personal duty of care for their own health, safety and welfare and for those affected by their acts or omissions;
Use safety equipment (including PPE) as required and intended and observe that this is also enforced among subcontractors and third parties working in Serco’s controlled premises/systems
Promote a good HSQE and Information Security culture among their peers, subcontractors and third parties;
Lead by example and innovate to conserve energy, water and resources, minimize the generation of waste and actively recycle waste through personal performance and raise recommendations on how to improve existing processes on this regard within/outside their departments through their Line Manager, Departmental Safety Meetings and any other appropriate available channels;
Protect information assets and data including both electronic and paper based from all threats whether internal, external, deliberate or accidental;
Promote a good HSQE and Information Security culture among their peers, subcontractors and third parties;

Safety Critical Responsibility

Ensure all staff are correctly dressed and are wearing correct PPE before the commencement of all tasks
Conduct regular reviews on the HSQE and Information Security Performance and seek ways to continually improve.
Carry out regular safety tours and inspections

Essential technical and professional skills, knowledge and qualifications

City & Guilds 706-1/2/ C&G 3 an advantage or National equivalent
Basic level of IT in word and excel ( experience in calc menu an advantage)
Knowledge of Health and Safety relating to catering operation
Working knowledge of HACCP
Strong verbal and written English language
Knowledge of Health and Safety relating to catering operations
Good working knowledge of HACCP
Good interpersonal skills / client facing
Good man management skills
Ability to communicate with senior management
Ability to positively influence the catering workforce
Ability to multi task
Ability to work without supervision
Good Judgment and decision making
Minimum of 5 to 7 years catering experience
Minimum of 2 years working in military or remote sites / austere locations
Previous experience in 4*/5* Hotel / Restaurant or Industrial catering for over 750 covers
A minimum of 5 years’ experience of International Cuisine
Basic food hygiene certificate
Food handlers certificate
Menu Planning, Stock Control, Procurement Planning, Portion Control
Ability to react to changing priorities, high workloads and achieve time sensitive requests at short notice