Sous Chef

Abu Dhabi National Hotels; Abu Dhabi; On-site; AED 30,000 - 60,000; Full time

Job summary

Join a dynamic culinary team as a Sous Chef, where you will lead kitchen operations and create exceptional dining experiences. This role requires a passion for food and the culinary arts, with a focus on French and Italian cuisine. You will be responsible for supervising kitchen staff, ensuring quality standards, and innovating menu offerings. If you thrive in a fast-paced environment and have a knack for culinary excellence, this is your opportunity to shine in a prestigious hospitality setting. Bring your creativity and leadership skills to elevate our culinary offerings and delight our guests.

Qualifications

• At least 1 year of experience as Sous Chef and 3 years as Junior Sous Chef.
• Experience in French and Italian cuisine in a 5-star property.

Responsibilities

• Oversee daily kitchen operations and ensure high-quality food production.
• Train and develop kitchen staff while maintaining cleanliness and hygiene standards.

Skills

Culinary Arts

Team Leadership

French Cuisine

Italian Cuisine

Communication Skills

Time Management

Food Hygiene

Education

2-year degree in Culinary Arts

Trade apprenticeship in commercial cuisine

Job description

A Sous Chef is accountable for the overall success of the daily kitchen operations for all complex outlets, cafeteria & room dinning etc. and to provide exceptional experience for guests and associates, all while consistently contributing to departmental objectives. Additionally, a Sous Chef will be necessary to prepare all mis-en-place and contribute to departmental objectives. In particular, you will be accountable for the following responsibilities, which must be completed to the utmost standards:

• Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
• Supervises all kitchen areas to ensure a consistent, high quality product is produced.
• Provides direction for all day-to-day operations.
• Responsible for guiding and developing staff including direct reports.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Responsible for guiding and developing staff including direct reports.
• Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
• Develop recipes to improve the current menus.
• Orders fresh and dry goods in the absence of the Executive Chef.
• Participates personally in cooking and supervising the preparation/pick-up of dishes.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare special meals or substitute items, where possible, to satisfy guest requests.
• Clean and peel fresh fruits and vegetables.
• Combine, measure, and weigh ingredients.
• Inform Chef of excess food items for use in daily specials.
• Communicate assistance needed during busy periods
• Prepare food in accordance with the food preparation criteria, quality standards, presentation standards, and recipes.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Assists in revising new recipes.
• Ensure that the quality of the cuisine is monitored during the preparation process.
• Establish and disassemble the workstation.
• Ensure that food is served in appropriate portions and transferred in suitable receptacles.
• Confirm the accuracy of the temperature of food and appliances.
• Learning new culinary skills through on-the-job experience at several stations and acquiring knowledge through the application of high standards of sanitation, hygiene, and the reduction of food and fuel waste.
• Collaborate with other departments and food and beverage areas as needed.
• Collaborate with the Executive Sous Chef or Executive Chef.
• Talk with and listen to other employees to effectively exchange information.
• Provide assistance to coworkers, ensuring they understand their tasks.
• Maintain cleanliness and sanitary standards.
• Prepares various foods, including hot sauces, meat, fish, vegetables, rice, potatoes, salad dressings, appetizers, and food displays, following established recipes and methods.
• Maintains cleanliness and hygiene in the section.
• Helps the Chef De Cuisine or Executive Sous Chef maintain accurate production levels for daily operations.
• Prepared mise-en-place for assigned kitchen.
• Ensures portion control and proper plating guidelines are followed.
• For precise ingredient and quantity measurements, employ measuring instruments such as scales, cups, and utensils.
• Analyzes information and evaluating results to choose the best solution and solve problems

Other Responsibilities:

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees;
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Understands employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Serve as a role model to the team
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Help Chef in-charge to effectively manage payroll and scheduling the roasters
• Keeps himself updated on new products and trends.
• Maintains purchasing, receiving and food storage standards.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

What are we looking for

A Sous Chef representing our brand is consistently advocating for our guests and collaborating with other associates. In order to effectively fulfill this position, it is imperative that you uphold the following attitudes, behaviors, skills, and values:

• Previous experience of at least 1 year as Sous Chef and at least 3 years as Junior Sous Chef in different cuisine in 5 star property overall 4 to 5 years of experience.
• French Italian cuisine experience
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Positive attitude.
• Good communication skills.
• Ability to work under pressure.
• Proven ability to work with a team and follow instructions.
• A passion for learning and a drive to succeed in a culinary/hospitality career.
• Proof of completion of a basic food hygiene course.
• A passion for food and the culinary arts.
• Completion of a trade apprenticeship or accredited commercial cuisine course.
• Working in an environment with rigorous standards and the ability to multitask.