Executive Sous Chef ( Female)Filled

Dusit Thani Dubai

Abu Dhabi

AED 50,000 - 200,000

Job description

Job Description

PRIMARY RESPONSIBILITIES:

Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to.
Coordinates closely with the Chef de Cuisine/Specialty Chef in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat and fish. Informs the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
Assigns specific duties to Sous Chefs or subordinates and instructs them in their work. Checks the work and ensures all orders are carried out as specified.
Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
Studies the menu engineering and sales statistics in depth to amend the food offerings as per guests' preferences.
Insists on personal cleanliness and proper discipline of all employees under supervision.
Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. Instructs staff on how to use the equipment correctly.
Prevents the use of spoiled or contaminated products in any place of food preparation and prevents employees who are ill or suffering from an infection from participating in the preparation or handling food.
Conducts market analysis and follows the market matrix or customer satisfaction survey to develop and improve division service delivery.
Makes suggestions to the Executive Chef concerning product enhancements, savings, or other improvements.
Has a strategic plan to analyze and subsequently reduce food waste.
Monitors hygiene and maintenance standards in all kitchen areas.
Conducts daily briefing and de-briefing in the absence of the Executive Chef.
Identifies and solves problems in a professional manner.
Provides assistance to the staff when required during peak periods.
Conserves energy and water at all times without decreasing guest comfort and cleaning efficiency.
Manages waste and raises environmental awareness among staff to encourage careful use of all resources.
Conducts, in coordination with the Executive Chef, functions such as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity.
Schedules working hours of all kitchen staff with Executive Chef, taking into consideration the volume of expected business.
Performs other duties as assigned by Director of Kitchens/Executive Chef.

Report Line & Communication:

Reports to Executive Chef.
Directs and supervises activities of the staff and other F&B heads.
Coordinates with other managers for all activities of the hotel.

Others:

Continuous learning through own IDP.
Any other duties as may be assigned by the superior.

Accountabilities:

Represents Dusit's brand and its values at all times, establishing relationships and delivering an exceptional guest experience while promoting Thai graciousness.

Company's Culture:

Communicates and fully embraces the Company's culture (Vision, Mission, and Values), leading by example and cascading to all subordinates.

CONFIDENTIALITY:

Ensures confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adheres to Dusit Internet and Email policy. Ensures Hotel, Customer, and Staff information or transactions are kept confidential during or after employment with the company.

Job Requirement:

A graduate from a well-known culinary institution is highly desirable.
Minimum of 7-10 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset.
Solid managerial experience and knowledge in kitchen operation, including management of people, complex problems, food and beverage management, and food sanitation.
Fully aware of HACCP principles.
Excellent English communication skills, both written and spoken.
Computer literate.