Sous Chef - Remote Sites

• All food to be prepared and cooked to the agreed standards in the agreed amounts as per contract and level of business.

• Supervises and participates in the daily production.

• Ensures production of meals in accordance with company standard and individual client & customers agreed specifications.

• Ensure that standards relating to food and cleaning service are always maintained, strict attention to be paid to the requirement of HACCP.

• Oversee all areas of food production in specified unit and able to identify and rectify gaps in service.

• Assist the Chef de Cuisine to ensure budget requirements are adhered to and the efficient use of all resources is achieved, this can include managing and rotating stock to ensure food safety and minimising wastage and achievement of contract food costs.

• Ensure all required paperwork is submitted and correct when required.

• Ensure all food items are within the required use by or best before dates, consult with unit storekeeper.

• Oversee all areas of food production in specified unit and able to identify and rectify gaps in service.

• Ensure compliance of all company SOP procedures.

• Excellent food knowledge to include but not limited to Asian, Indian, European, Arabic.

• To report any equipment defects, maintenance requirements that will hamper the expected level of delivery.

• Report all accidents, incidents, and any injuries as well as any customer complaints immediately.

• Attending Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives.

• Ensure work is always conducted hygienically and safe work practices are followed.

• Ensure the personal working hygiene standards meet both the company and statutory requirements.

• Attended daily site meetings, briefing, trainings, meetings as and when required.

• All food to be prepared and cooked to the agreed standards in the agreed amounts as per contract and level of business.

• Supervises and participates in the daily production.

• Ensures production of meals in accordance with company standard and individual client & customers agreed specifications.

• Ensure that standards relating to food and cleaning service are always maintained, strict attention to be paid to the requirement of HACCP.

• Oversee all areas of food production in specified unit and able to identify and rectify gaps in service.

• Assist the Chef de Cuisine to ensure budget requirements are adhered to and the efficient use of all resources is achieved, this can include managing and rotating stock to ensure food safety and minimising wastage and achievement of contract food costs.

• Ensure all required paperwork is submitted and correct when required.

• Ensure all food items are within the required use by or best before dates, consult with unit storekeeper.

• Oversee all areas of food production in specified unit and able to identify and rectify gaps in service.

• Ensure compliance of all company SOP procedures.

• Excellent food knowledge to include but not limited to Asian, Indian, European, Arabic.

• To report any equipment defects, maintenance requirements that will hamper the expected level of delivery.

• Report all accidents, incidents, and any injuries as well as any customer complaints immediately.

• Attending Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives.

• Ensure work is always conducted hygienically and safe work practices are followed.

• Ensure the personal working hygiene standards meet both the company and statutory requirements.

• Attended daily site meetings, briefing, trainings, meetings as and when required.

• Perform any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client or as requested by the line manager

• Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA.

• Giving guidance and support to all the catering team working within food areas.

• Conducting, Monitoring and Evaluation of training for the catering team working within food areas as well as imparting training on cooking skills, methods etc

• Organising/planning continuity of work and provision of service.

• Monitoring and maintaining levels of conduct and work performance.

• Maintain Health, Safety and Hygiene standards to a very high-level always considering client and company health and safety rules and regulations.

• Ensuring correct use and safe operations of all machinery and making sure that these are kept clean and hygienic.

• Basic maintenance and preparation for use of equipment reporting where faulty or not fit for purpose and liaison with maintenance as well as procurement to get them fixed.

• Knowledge and competency in the use of cleaning materials and chemicals and ensuring that all chemicals are stored correctly by Stewarding.

• Training of others in correct and safe methods of use and maintenance of machinery and equipment.

• Correct and effective use of all consumables.

• Identify personal training needs and the need of the team, monthly training plans.

• Reporting faults to line supervisor or relevant department.

• Participate in inspections and contribute to the process of identifying and implementing improvements.

• Ensuring by demonstrating a complete understanding of level of delivery provided as per contract and scope of service.

• Encouraging feedback from all customers.

• Suggesting improvements where possible, participate in remedial action or improvement opportunities.

• Perform other duties related to the job and/or the operation of the company, in accordance with the regulations of the Saudi Labor of Law. Adherence to Cybersecurity policies and procedures.

• Dealing with data and information according to their level of classification.

• Avoid violating the rights of any person or company protected by copyrights, patents, or any other intellectual property, or similar laws or regulations.

• Compliance with Cybersecurity requirements related to the protection of user devices, Internet, software, systems, and Email requirements.

• Adhere to the acceptable use policy and Using CATRION information and technical assets only for business purposes.

• Obtaining the required permit from the security department or the owner of the authority in CATRION before hosting visitors in the company's specific sensitive sites.

• Reporting Cybersecurity incidents.

• xcellent use of various cooking methods, ingredients, equipment, tools, and processes.

• Ability to multitask and be meticulous, work efficiently under pressure.

• Excellent time management skills, communication and interpersonal skills.

• Ability to plan, organize and execute based on the requirements.

• Knowledge in forecasting, purchasing raw materials, food/labour cost controls and inventory management.

• Ability to prepare layout, suggestions for organization, equipment specifications and requirements for new budget.

• Ability to ensure a cost-efficient operation with optimum utilization of labour, equipment, and facilities within the budget framework.

• Proficient in computer programs (MS Office – Word, Excel, Power Point & Outlook).

• Credentials in Health and Safety Training

• HACCP Certification preferred.

Catrion