Sous Chef Japanese

Mandarin Oriental Hotel Group

Dubai

AED 50,000 - 200,000

Job description

To co-ordinate functions and activities with other Food & Beverage departments
To handle payroll and holiday organisation
To assist the Executive Sous Chef in quality levels of production and presentation
To work actively in cost control and implementing standards
To assist in colleague related matters
To carry out departmental training, where necessary
To deputise the Executive Sous Chef in his absence
To control all aspects of food outlets in the Executive Sous Chef absence
To be actively involved in Health & Hygiene matters
To promote quality throughout the hotel in all areas of food
To ensure that food service is of the best in quality, temperature and service
To ensure that canteen food for colleagues is always varied, interesting, well cooked and well-balanced cuisine
To carry out daily work to exceed guest expectations
To ensure the smooth running of the day to day operations in the kitchen
To strive to deliver the highest quality of food and service
To adhere to all legal requirements, regulations and guidelines
To carry out annual appraisals of all team members
To conduct departmental orientation for all new team members