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:

• Prepare and cook high-quality food according to menu guidelines and recipes and as per instructions received from the Executive Chef / Executive Sous Chef.
• Assist the Executive Chef / Executive Sous Chef in setting service and food standards in compliance with the group’s policies, procedures, and quality standards.
• Communicate any issues arising within the section to the Executive Chef / Executive Sous Chef and act any further directions given to ensure prompt solution to problems for the smoother operations of the kitchen.
• 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.
• Manage staff training with the Executive Chef / Executive Sous Chef and maintain an active training plan/Programme for each team member. Make sure all practices that are trained are then followed.
• 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.
• 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.
• 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:

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