Jr. Sous Chef

WE ARE ON THE LOOK OUT FOR a Jr. Sous Chef with excellent communication
skills, a REDy personality and passion for delivering outstanding customer
service to join our incREDible Kitchen team here @ Radisson RED Dubai.

As the Assistant Lead Security, you will join a team that is passionate
about delivering exceptional service where we believe that anything is
possible, whilst having fun in all that we do!

What are we looking for?

1. Supervise and coordinate activities of chefs.
2. Determine how food should be presented and create decorative food displays.
3. Ensure proper portion, arrangement, and food garnish to be served.
4. Monitor the quantity of food that is prepared.
5. Inform Food & Beverage service staff of menu specials and out of stock menu items.
6. Prepare special meals or substitute items.
7. Assist kitchen staff with various tasks.
8. Provide chefs with needed items.
9. Monitor stock of kitchen supplies and food.
10. Maintain kitchen logs for food safety program and food products.
11. Ensure the quality of the food items and notify manager if a product does not meet specifications.
12. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
13. Follow and ensure compliance with food safety and handling policies and procedures.
14. Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
15. Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
16. Monitor the quantity of food that is prepared and the portions that are served to control food waste.
17. Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers.
18. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
19. Report maintenance issues immediately to appropriate personnel.
20. Maintain up-to-date knowledge of company Food Safety Programs.
21. Inform Chef of any excess food items that can be used in daily specials.
22. Maintain food logs for all food products.
23. Wash and disinfect kitchen area including tables, tools, knives, and equipment.
24. Set-up and break down workstation with required mise en place, tools, equipment and supplies.
25. Monitor stock of kitchen supplies and food to identify needed items.
26. Use kitchen tools safely and appropriately.
27. Use measuring tools to precisely measure ingredients and portion sizes.
28. Prepare and cook food according to recipes, quality standards, and presentation standards.
29. Test foods to determine if they have been cooked sufficiently.
30. Weigh, measure, and mix ingredients according to recipes or personal judgment.
31. Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
32. Assist cooks and kitchen staff with various tasks as needed.