The Assistant Service chef must be able to work in a fast-paced environment and is responsible for all Finishing kitchen functions, controlling costs and ensuring Food & Beverage quality and service.
General
Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc.
Stay updated on all Em Sherif daily formulas
Report to the Head chef/ Restaurant manager any required BOH maintenance issue
Attend and participate in daily briefings and other meetings as scheduled
Report to the Service chef/Head chef any required BOH maintenance issues
Respect safety and hygiene of Em Sherif premises
Respect grooming standards
Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency
Daily operations
Supervise Finishing kitchen employees in the absence of the Service chef
Check with the Service chef for details about any special events or particular service requests, either upcoming or for that day, in order to prepare for service accordingly
Delegate tasks to the appropriate employees and ensure that daily Finishing kitchen checklists are completed
Verify quality, quantity, temperature and presentation are as per set Em Sherif standards before sending items into the dining area to the guest
Deal with any menu items returned by the guest and correct the issue(s) immediately
Regularly check and record refrigerator and freezer temperatures; ensure these are maintained up to date
Ensure all prepared products are stored at appropriate temperatures and used according to the FIFO procedure
Ensure consistency and portion control of all menu product items
Instruct the stewarding team on kitchen cleaning and chemical handling
Help in any area of the Finishing kitchen/BOH when circumstances dictate
Procurement
Assist the Service chef/Head chef to estimate Food & Beverage consumption to anticipate amounts to be requisitioned from the Preparation kitchen/set production goals
Monitor Finishing kitchen inventory levels to ensure that they are aligned with operational requirements; assist with storing/receiving procedures when necessary
Personal skills and abilities
High commitment to ethics and confidentiality
Team player
Innovative and creative
Highly motivated self-starter
Excellent multi-tasking skills
Attentive to details
Strong written, oral and interpersonal communication skills
Good problem-solving skills
Basic knowledge of Microsoft office, POS system, etc.
Knowledgeable about fire, health and safety procedures
Able to work standing for several hours
Neat, clean and well-groomed
Work experience requirements
Minimum of 2 years of experience as a Line cook or 1 year as an Assistant Service chef in a Lebanese/Oriental restaurant
Education requirements
Bachelor’s degree in hospitality management, Business Management or accumulated years of experience