Junior Sous Chef

Marriott Hotels Resorts; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hospitality company in Dubai is seeking an entry-level management professional for kitchen operations. The role focuses on ensuring culinary standards, supervising staff, and achieving guest satisfaction. Candidates should have a high school diploma or GED with culinary experience or a degree in Culinary Arts. Responsibilities include managing daily operations, maintaining cleanliness, and collaborating with restaurant services. Join a dynamic team dedicated to exceptional guest experiences.

Qualifications

• 4 years experience in culinary food and beverage or related area.
• Experience supervising kitchen staff and operations.

Responsibilities

• Lead the kitchen staff and manage daily operations.
• Ensure cleanliness and sanitation in food preparation areas.
• Coordinate with restaurant and banquet departments for event service.

Skills

Food handling and sanitation standards

Culinary production

Guest relations

Supervision

Education

High school diploma or GED

2 year degree in Culinary Arts or related major

Job description

JOB SUMMARY

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2 year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.
• Ensures all employees have proper supplies equipment and uniforms.
• Supervises staffing levels to ensure that guest service operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an ongoing employee recognition program.
• Conducts training when appropriate.
• Monitors employees progress toward meeting performance expectations.

Maintaining Culinary Goals

Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

Supports and assists with new menus concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

Sets a positive example for guest relations.

Handles guest problems and complaints seeking assistance from supervisor as necessary.

Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity believe in hiring a diverse workforce and sustaining an inclusive peoplefirst are committed to nondiscrimination onanyprotectedbasis such as disability and veteran status or any other basis covered under applicable law.

Required Experience:

Junior IC