Sous Chef

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Supervise the day-to-day functions of the Department in order to increase the income of the subordinate department and achieve more than the budget expectations:

Select, train, develop and guide the culinary team to deliver outstanding cuisine;

Accurately control orders, production, portion distribution to prevent wastage:

Support the unit to perform productively by applying organization, training, direction and supervision

To comply with the requirements for appearance (dressing rules) stipulated by the rules;

Creating, implementing and verifying accurate recipes and portion allocations:

Create menus for restaurants and submit them directly to the manager for approval;

To ensure compliance with the HACCP (Hazard Analysis and Critical Control Points) standard:

To ensure meeting the highest requirements and quality in food preparation and storage:

Order appropriate supplies and equipment for the department;

To exercise high control to minimize wastage and achieve budgeted food price targets;

To constantly make suggestions for the improvement of the department's work:

To demonstrate the ability to conduct yourself in a manner that meets the highest standards of the Company:

To assist hotel employees and guests in a courteous manner;

To be sufficiently informed about the work of the department and to help other employees of the department when appropriate;

Comply with hotel health and safety regulations, create safe working conditions, and know all safety and emergency procedures;

To observe the efficient use of the Equipment;

To carry out daily work and report directly to the manager;

Manage time correctly and complete assigned tasks on time;

To continuously actively participate in meetings related to the Department;

Understand and adhere to all departmental guidelines and policies;

To perform other duties determined by the direct manager;

Develop, implement and monitor action plans to improve all key objectives (Employee Satisfaction Survey, guest satisfaction index, financial indicators)

Organize monthly meetings for subordinates and review work activities:

• Secondary or Higher education
• Having a minimum of 5 years of work experience in the professional kitchen
• Frequent walking, standing and sitting during the shift
• If necessary, lift and carry 12 kg of weight, go up and down stairs, ladders, high places
• Fluent Azerbaijani language
• Russian and English are desirable
• Being extremely responsible.
• To have the ability to perform multiple tasks within a changing environment, while remaining calm and restrained in collective internal relations
• Maintaining patience and restraint within work hours
• Ability to be accurate and pay attention to details
• Passionate about cooking and serving guests' orders
• Having the ability to lead and take things further.
• Computer skills: Word, Excel, Outlook