Junior Sous Chef – Banquets (Arabic Speaker)

Company Description

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort with a stunning setting on Abu Dhabi Creek. Our luxurious urban hideaway offers unparalleled panoramas over the glittering white-marble minarets of iconic Sheikh Zayed Grand Mosque. Alongside exquisite restaurants and bars, Fairmont Abu Dhabi boasts 366 spacious rooms, suites and a villa. Designed with discerning business and leisure guests in mind, our incomparable facilities include a private beach, pool, meeting rooms, and a magnificent ballroom for lavish celebrations.

Job Description

The Junior Sous Chef ensures the smooth and efficient operations of the banquet kitchen. They assist the Chef de Cuisine - Banquet in overseeing the culinary aspects of banquet events, including menu planning, food preparation, and execution. They work closely with the culinary team, coordinating and delegating tasks to ensure timely and high-quality production of banquet dishes. They also play a role in maintaining the kitchen's cleanliness and adherence to food safety standards. With their culinary skills, attention to detail, and strong work ethic, they contribute to creating exceptional dining experiences for guests attending banquets and help uphold the hotel's reputation for culinary excellence.

Qualifications

• Previous experience working in a banquet or high-volume kitchen. Experience in luxury hotels or upscale restaurants is advantageous, as it demonstrates an understanding of the high standards and demands of the industry.
• A solid understanding of banquet operations, including menu planning, food production, and banquet service. Experience in managing banquet events and coordinating with other departments.
• Proficiency in a wide range of culinary techniques, including food preparation, cooking methods, and plating presentation, is necessary. The ability to create visually appealing and flavorful dishes while ensuring consistency.
• As a Junior Sous Chef, strong leadership and teamwork skills are essential. The ability to supervise and motivate the culinary team, collaborate with colleagues, and communicate effectively is crucial for success in this role.
• The Junior Sous Chef must have excellent attention to detail to ensure that dishes are prepared accurately, plated beautifully, and meet the hotel's high standards for quality and presentation.
• The ability to work under pressure, manage multiple tasks simultaneously, and adapt to changing demands is important in the fast-paced environment of a banquet kitchen.
• Knowledge of food safety regulations and proper hygiene practices is essential to ensure the safety and well-being of guests and staff.
• Familiarity with menu development, cost control, and inventory management is beneficial. Experience in analyzing food costs, creating menu engineering strategies, and minimizing waste is advantageous.