Sous Chef - FB Culinary

About the Job:

An exciting opportunity has arisen for a Sous Chef in Jumeirah Al Naseem. The main duties and responsibilities of this role are:

1. Prepare and cook high-quality food according to menu guidelines and recipes and as per instructions received from the Executive Chef / Executive Sous Chef.
2. Assist the Executive Chef / Executive Sous Chef in setting service and food standards in compliance with the group’s policies, procedures, and quality standards.
3. Communicate any issues arising within the section to the Executive Chef / Executive Sous Chef and act on any further directions given to ensure prompt solutions to problems for the smoother operations of the kitchen.
4. Assist the Executive Chef / Executive Sous Chef in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients and working within the brief.
5. Manage staff training with the Executive Chef / Executive Sous Chef and maintain an active training plan/program for each team member. Make sure all practices that are trained are then followed.
6. Implement approved departmental policies, processes, and procedures, and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering quality service to guests and maintaining standards of excellence.
7. Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programmes, and projects considering best practices, improvement of processes and productivity improvement.
8. Develop and maintain positive working relationships with others; support team to reach common goals.

About You:

The ideal candidate for this position will have the following experience and qualifications:

1. College Degree in Culinary Arts or similar from an accredited Culinary School.
2. At least 5 years of experience; of which at least 2 years as a Sous Chef with a luxury international hotel.
3. Expert in menu development, pricing, production, and delivery skills.
4. Expert in food quality and presentation skills.
5. Expert culinary knowledge of both classical and international culinary trends.