Sous Chef

Responsibilities

1. To report for duty punctually wearing the correct uniform and name badges at all times.
2. Assist the Chef de cuisine and all colleagues engaged in the kitchen.
3. Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus.
4. Attend meetings as required in the Operational Manual and update the Executive Chef / Executive Sous Chef on points raised.
5. Hold a daily and monthly meeting with department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed).
6. Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
7. Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef.
8. Write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
9. Use, wherever possible, locally and seasonally available products in menus and 'specials'.

Qualifications

1. Good command of English and one other language used by the majority of staff.
2. Minimum 5-6 years’ experience in Hospitality.
3. Good knowledge in Microsoft Excel, Word, and Outlook.
4. Good leadership, training, motivation, and communication skills.
5. Candidates within the UAE with similar experience or who worked in 5-star fine dining can be an added advantage.