Junior Sous Chef for Conrad Dubai

EOE/AA/Disabled/Veterans

What are we looking for

A Junior Sous Chef - Main Kitchen for Conrad Dubai is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:

• Previous experience as Junior Sous Chef or strong Chef De Partie - Main Kitchen experience
• Passion for producing high quality food and knowledge of current food trends
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A creative approach to the production of food
• Positive attitude
• Very good communication and interpersonal skills
• Ability to work under pressure

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• locally available to conduct a food tasting

What will it be like to work for Conrad Hotels & Resorts

Conrad Hotels & Resorts combines contemporary design sophisticated amenities and personalized service. Conrads guest service is instinctive discreet and enhanced by innovation to provide exceptional travel experiences all over the world. And our amazing Team Members are at the heart of it all!

A Junior Sous Chef - Main Kitchen for Conrad Dubai will work closely with the Sous Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions assisting with guest queries and controlling costs.

What will I be doing

A Junior Sous Chef - Main Kitchen for Conrad Dubai will be responsible for performing the following tasks to the highest standards:

• Assist in managingall aspects of the kitchen including operational quality and administrative functions
• Assist in managing the provision of food to the outletand taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food items are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Assist in managing customer relations when necessary
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the team
• Assist in leadingthe kitchen brigade effectively to ensure a well-organized and motivated team
• Control costs without compromising standards improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships