Sous Chef

21c Museum Hotels; Dubai; On-site; AED 183,000 - 258,000; Full time

Job summary

A luxury hotel group in Dubai seeks a candidate for a kitchen management role. The position requires overseeing kitchen operations, staff training, and ensuring food quality standards. Ideal candidates will have 1-2 years of experience in a similar upscale environment. Must possess strong communication skills and ability to multitask in a fast-paced setting. Competitive salary offered.

Qualifications

• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel.
• Ability to work in a fast-paced environment.

Responsibilities

• Take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Respond to Guest feedback and maintain company paperwork.
• Ensure food controls and correct temperatures are logged.
• Supervise the training of all new staff members.

Skills

Strong verbal and written communication skills in English

Ability to multitask

Attention to detail

Friendly and fun demeanor

Ability to work independently

Job description

Company Description

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units,with254 uniquely designed hotelrooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors,SLS Dubaiisone of the tallest hotelsand residences in the region.

Awondrous and strikinglandmark in Downtown District, designed by theaward- winning architects Aedasandinterior designer Paul Bishop,the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

Job Description

• In the absence of the Chef de cuisine take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Assist in responding to Guest feedback.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• In the absence of the Executive Chef attend any meetings that are required.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands.
• Attend any training that is required by the company
• Monitor all staff time keeping and follow up were needed.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene.
• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Senior Sous Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering

Qualifications

• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
• Enter and locate work related information using computers and/or point of sale systems
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independent and to partner with others to promote an environment of teamwork