Jr. Sous Chef

1-To assist and organize the staff with hands on according to the day-to-day workload. 2-Ensure the highest possible standard concerning gastronomy, production methods, bacteriology, and hygiene in coordination with Sous Chef. 3-Assist the Sous Chef on checking the physical environment and the materials in own section is according to standards. 4-Order raw materials if necessary, in coordination with Sous Chef 5-Check specifications, quality, and temperature of food. 6-Helping in checking and instruct personnel about hygiene. 7-Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications. 8-Assists Head Chef / Sous Chef in formulating food development of new products, menus, recipes and testing. 9-Assists Sous Chef in formulating production list and daily flight order for all customers. 10-Keeps Sous Chef/Head Chef informed of any deviation of product or deadline. 11-Assists in daily C.P.S. checks. 12-Monitors telex and D.B.L. to be able to follow the changes in traffic. 13-Ensures the productivity within the shift is as high as possible. 14-Ensures a smooth operation during shift changes. 15-Conducts daily order from Kb / Kc / Kp and Pg Stores. 16-Assists Sous Chef in conducting month-end stocktaking. 17-Supervising of the Date mark system and monitoring expiry products. 18-Attend HACCP and I.S.O. courses and implement the same. 19-Train the lower position with the newest technology and techniques 20-Supervise and organize raw materials. 21-Support Head Chef, Sous Chefs in product development. 22-Help out for the layout and set-up of food presentation. 23-Assist other units when required on temporary basis. 24-Ensures all staff is followed personal hygiene standards. 25-Ensures full compliance of hygiene, quality and temperature control for all food items in line with Quality Assurance. 26-Ensures equipment is handled the right way and reports any mal functioning immediately. 27-Maintains high staff morale and motivation. 28-Assists in staff training. 29-Keeps communication open through all level of staff. 30-Makes recommendation for promotion of staff. 31-Ensures that all staff has a good understanding of hygiene standards and regulations. 32-Ensures that all staff attends hygiene courses held by HF-Sq. 33-Ensures a good Saudization Training. 34-Gives information about overtime to Sous Chef, discuss other exceptional needs. 35-Assists in ordering raw materials from Stores. 36-Reject raw materials, which is not according to standard. 37-Reject ready food, which is supposed not to be 100% according to bacteriological, hygienic, or standard in cooperation and information to Sous Chef. 38-Perform other job-related duties as assigned. 39-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. 40-Dealing with data and information according to their level of classification. 41-Avoid violating the rights of any person or company protected by copyrights, patents, or any other intellectual property, or similar laws or regulations. 42-Compliance with Cybersecurity requirements related to the protection of user devices, Internet, software, systems, and Email requirements. 43-Adhere to the acceptable use policy and Using SACC information and technical assets only for business purposes. 44-Obtaining the required permit from the security department or the owner of the authority in SACC before hosting visitors in the company's specific sensitive sites. 45-Reporting Cybersecurity incidents.