مساعد شيف اكل صحي - العمل في السعودية

Job Objective: The sous chef assists in preparing, cooking, and packaging fresh, healthy meals with precise weights and calculated calories for the shop, subscribers, and app orders. They must adhere to food safety and hygiene standards, ensuring every meal is delivered with the exact taste, quantity, and presentation approved in the recipe, as the calories printed on the label are a promise to the customer. Tasks and Responsibilities: Preparation and Cooking: Prepare ingredients daily before opening: wash and chop vegetables, season and cut proteins, and prepare sauces and side dishes according to the prep list. Cook dishes using healthy methods (grilling, baking, boiling, steaming) and adhere to approved recipes without adding extra oil, salt, or sugar. Prepare orders during peak times according to priority: store, subscriptions, HungerStation. Set up the Bain-Marie, fill it, and maintain the heat of hot food throughout the shift. Weights, Calories, and Packaging: Weigh every ingredient using a scale according to the recipe (in grams), as the calories and protein printed on the container are calculated based on these weights. Package meals cleanly and securely, and affix the correct label to each container (name, calories, date, allergens). Ensure each order is complete before delivery (items, sauces, notes) to avoid shortages and compensations. Subscriber Meals: Prepare daily subscriber meals (lunch, dinner, snack) according to each subscriber's calorie goal and excluded items. Update order status in the kitchen app in real-time (Preparing → Your meal is ready → Enjoy your meal), as the customer receives a notification with every click. Pay attention to subscriber allergies and do not cross-contaminate tools between items. Food Safety and Hygiene: Record temperatures of refrigerators, freezers, and cooked food in the system at the required times. Adhere to the holding time for hot food, dispose of expired items, and record waste. Apply the First-In, First-Out (FIFO) principle and label every container with preparation and expiry dates. Separate raw and cooked items using color-coded cutting boards and tools. Maintain cleanliness of the workstation and tools during the shift, and perform deep cleaning according to the cleaning schedule. Adhere to personal hygiene, uniform, hair cover, and gloves. Inventory and Receiving: Receive goods from suppliers and inspect their temperature, quality, and expiration date before storage. Notify of shortages before they run out and assist in the weekly inventory. Teamwork: Follow the chef's instructions and cover other stations when needed. Hand over the shift to the colleague in an organized manner: clean station, complete preparation, and written notes for the day. Skills: Technical Skills: Knife skills and fast, safe cutting. Knowledge of healthy cooking methods and seasoning proteins (chicken, meat, fish, shrimp) and cooking rice, pasta, and salads. Accuracy in weighing and adherence to the recipe and approved portion size. Understanding basics of food safety: safe temperatures, cross-contamination, correct storage (HACCP). Knowledge of common allergens (gluten, milk, eggs, nuts, seafood). Handling kitchen equipment: combi oven, grill, Bain-Marie, digital scale. Basic use of a tablet (iPad) to record temperatures, update order status, and print labels. Personal Skills: Speed, organization, and calmness under pressure during peak times. Attention to detail, especially regarding weights, labels, and customer notes. Team player, receptive to guidance and feedback. Punctuality and personal hygiene. Willingness to learn and interest in healthy food. Integrity in handling food materials and inventory.

Additional Details

• Number of vacancies: 1
• Shift system: Morning and evening
• Benefits: Health insurance, transportation allowance, meals, housing, overtime