Executive Sous Chef

KERZNER INTERNATIONAL LIMITED; Dubai; Presencial; AED 360.000 - 600.000; Jornada completa

Descripción de la vacante

KERZNER INTERNATIONAL LIMITED in Dubai is seeking a seasoned kitchen leader to oversee daily operations, ensure top-notch food preparation and presentation, and manage a high-performing culinary team. The role collaborates with senior chefs to uphold five-star standards and drive continuous improvement across all outlets.

The ideal candidate has HACCP certification, leadership experience in a luxury hotel, and a strong focus on cost control, hygiene, and guest satisfaction.

Formación

• Degree in Hotel Management or its equivalent.
• Diploma Certification in Culinary Art.
• HACCP certified with 3 years in a similar position in a five-star hotel.
• Previous leadership experience in the culinary field required.
• Professional appearance and good hygiene.
• Respect for all co-workers and guests.
• Pride in your work with positive energy, excitement and teamwork.
• Proven track record of cost control including food, equipment, labour and wastage to meet goals.
• Computer literate in Microsoft Windows applications.

Responsabilidades

• Oversees the kitchen operation and ensures high quality and control for all food products.
• Ensures ongoing training and adherence to standards set by the Executive Chef.
• Collaborates with the Asst Food Manager on inventory, equipment control and maintenance.
• Supervises Galley operations to align with company standards.
• Updates working schedules for all Cooks and monitors production daily.

Conocimientos

Leadership

Cost control

Interpersonal skills

Problem-solving

HACCP knowledge

Food safety

Communication

Educación

Degree in Hotel Management

Diploma in Culinary Art

Herramientas

Microsoft Windows

Descripción del empleo

About the Role

Oversees the kitchen operation including the alternative restaurants by initially monitoring all food preparation presentation and delivery over the course of the day To assist the Executive Chef in producing and maintaining high standard of food preparation and presentation required by the hotel

Key Duties and Responsibilities

• Produces and maintains the highest food quality and control for all food products served in all areas
• Ensures on-going training and that the high standards set by the Executive Chef are followed
• Works closely with the Asst Food Manager in order to accomplish tasks related to Inventory Equipment control and maintenance
• Assists the Executive Chef in the supervision of the Galley operations to be in line with the Company s Standards
• Works with the Executive Chef to update working schedules for all Cooks
• Monitors daily production daily and preparation into Culinary Check List
• Ensures both the culinary check list and recipe review must be attached to the culinary package for office
• Monitors working hours and fills out report of overtime for payroll purposes
• Ensures the present during loading controlling quality of fresh fish and fresh produce
• Gives proper training to the new crew members and follows up on their progress
• Maintains the quality and consistency in taste according to recipes and photos provided by the Main Office
• Communicates on a daily basis with the Provision Master to utilize perishable food items in due course
• Checks on the coolers in general to avoid shortages
• Monitors the food production and record leftover covers using the provided forms
• Controls and provides daily food requisitions to the Provision Master for the next day preparation according to the Executive Chef forecast
• Ensures that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages
• Controls and maintains all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef s Office
• Controls and maintains all equipment in the Galley and report any damages or malfunctions doing the necessary follow up
• Ensures that all Cooks are in proper well-maintained uniforms with special attention to those working in public areas
• Personal appearance and hygiene must be according to Company policy
• Ensures that the kitchen is ready for any announced or unannounced USPH inspections done either by Dubai Authority
• Ensures that the Cooks from the storeroom to the kitchen observe the Company s Rules and Regulations for transporting all provisions properly
• Oversees the preparation presentation and is physically present during service
• Duties might include the supervision of the afternoon teatime
• Ensures requisitions for all the Catering equipment necessary for the smooth running of the operation
• Ensures the HACCP program is carried out correctly
• Thrives to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency
• Conducts daily briefing for the section heads to ensure information is filtered through
• Ensures that all food safety systems are followed and monitored
• Supervises day-to-day activities provides a Hands On approach to training and planning
• Assigning and delegating work encourages elevated performance leads by example and disciplines employees for the purpose of improving the Pastry Departments standards of excellence
• Performance evaluation of subordinates mentoring and identify training needs

Joining Our Team

Join a team that is warm caring connected and empowered to create truly unique experiences We believe in making our guests happy beyond anything they have ever imagined We wow them at every turn and create memories that will last a lifetime You will be at the heart of this vision to constantly innovate to deliver Amazing Experiences and Everlasting Memories

Qualifications

• Degree in Hotel Management or its equivalent.
• Diploma Certification in a Culinary Art.
• HACCP certified 3 years in similar position in a five star hotel.
• Previous leadership experience in the culinary field required Lead the teams of various nationalities
• Professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Demonstrate positive behaviours, smiling, being polite and courteous
• Must be knowledgeable with the established quality standards and Company Policies to supervise his or her subordinates
• Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel s financial goals
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, always remaining calm and courteous
• To identify market needs and trends in terms of food for both hotel guest and the local market
• Competent in handling large and small volumes food preparation Menu planning, food costing, inventory control, food sanitation and kitchen management.
• Problem solving and decision making