Executive Sous Chef

Job Title: Sous Chef

Job Location: United Arab Emirates

Vacancy: 1 Vacancy

Experience: 3 to 4 years

Qualifications:

1. Bachelor of Hotel Management or Culinary Arts
2. Internationally approved Food Safety Certificate
3. 3 years in a similar role in a five-star hotel
4. Experience in European Kitchens/Cuisine
5. Experience with high volume production (10-20 outlets)
6. Working with multi-cultural teams
7. Has managed around 200 colleagues
8. Banqueting experience
9. Good comprehension of the English Language
10. Good computer skills
11. Able to communicate effectively with large teams
12. Fluency in other languages

Job Responsibilities:

1. Manage food cost of all outlets in the hotel.
2. Assist the Executive Chef in writing standard recipes to maintain acceptable food costs.
3. Minimize payroll costs by maximizing employee productivity and efficient scheduling.
4. Monitor all kitchen operating costs and take corrective action as necessary.
5. Assist in developing menus and specials that comply with company and hotel policies.
6. Write and update the relevant section of the Departmental Operations Manual.
7. Maximize employee productivity and morale while maintaining discipline.
8. Ensure kitchen equipment is maintained to a good standard with minimum breakage.
9. Maintain good working relationships with colleagues and other departments.
10. Understand and adhere to company policies regarding Fire, Hygiene, and Safety.
11. Check incoming produce against order sheets and purchasing specifications.
12. Enforce good hygiene and sanitation procedures.
13. Identify market needs and trends in food for hotel guests and the local market.
14. Assist the Executive Chef in all administrative tasks.
15. Perform any other duties as reasonably requested by management.