Sous Chef Water Park

Hyatt; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading company in the hospitality sector seeks a Sous Chef to oversee kitchen operations and ensure high food quality standards. The role involves training staff, managing budgets, and improving productivity while adhering to food safety practices. Candidates with experience in luxury brands and qualifications in kitchen management are preferred.

Qualifications

• Minimum 2 years experience as Sous Chef or 4 years as Chef de Partie.
• Preferably experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices essential.

Responsibilities

• Assist in ensuring exceptional Guest service.
• Maximize productivity through effective supervision.
• Develop and manage the department's budget.

Skills

Kitchen hygiene practices

Basic knife skills

Food safety & hygiene

Education

Qualification in Kitchen Production or Management

Tools

Recipe Maintenance System

MS Office

Job description

• Assist in ensuring that department Colleagues deliver the brand promise and provide exceptional Guest service at all times.
• Ensure that Colleagues also provide excellent service to internal customers in other departments as appropriate.
• Handle all Guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintain positive Guest and Colleague interactions with good working relationships.
• Ensure through effective supervision that all services in the Food and Beverage are always available and are carried out with utmost efficiency and courtesy as per the Departmental Operations Manual.
  
  
• Maximize Colleague productivity through the use of multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the Guests.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
• Ensure new technology and equipment are embraced, improving productivity while taking work out of the system.
• Provide input into the preparation and management of the department's budget.
• Assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• Participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  
  

Customer Service

• Assist in ensuring that department Colleagues deliver the brand promise and provide exceptional Guest service at all times.
• Ensure that Colleagues also provide excellent service to internal customers in other departments as appropriate.
• Handle all Guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintain positive Guest and Colleague interactions with good working relationships.
• Ensure through effective supervision that all services in the Food and Beverage are always available and are carried out with utmost efficiency and courtesy as per the Departmental Operations Manual.
  
  

Financial

• Maximize Colleague productivity through the use of multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the Guests.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
• Ensure new technology and equipment are embraced, improving productivity while taking work out of the system.
• Provide input into the preparation and management of the department's budget.
• Assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• Participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  
  

Operational

• Respond to the results of the Consumer Audit and ensure that the relevant changes are implemented.
• Assist in efficiently managing the department according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following standards.
• Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks assigned as per the standard set.
• Assign responsibilities to subordinates, implementing multi-tasking principles and check their performance periodically.
• Be a hands on Manager and be present at all times in the operation.
• Implement a flexible scheduling based on business patterns.
• Establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
• Control the requisitioning, storage and careful use of all operating equipment and supplies.
• Conduct daily pre-shift briefings to Colleagues on preparation, service and menu.
• Liaise within the Department on daily operations and quality control.
• Have a thorough understanding and knowledge of all related service and products and alternatives.
• Establish culinary standards specifically for the restaurant which meet the needs of the target market.
• Ensure that culinary standards comply with park policies & procedures.
• Use, wherever possible, locally and seasonally available products in menus and specials.
• Assist in developing menus, specials and signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.
• Handle Guest enquiries in a courteous and efficient manner and report Guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with Guests.
• Be demanding and critical when it comes to operation standards.
  
  

Personnel

• Closely supervise the department Colleagues in the performance of their duties, ensuring this is in accordance with policies and procedures and applicable laws.
• Oversee the punctuality and appearance of all Colleagues, making sure they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the park and department s grooming standards.

Other Duties

• Assist in ensuring that culinary activities are aligned with the respective Corporate Strategy, and that the park actions have been implemented where appropriate.
• Assist in the preparation and revision of individual Departmental Operations Manuals.
• Conduct regular departmental communications briefings and meetings where required.
• Maintain the Daily Logbook.
• Assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

Occasional Duties

• Assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• Carry out any other reasonable duties and responsibilities assigned.
• Assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.
  
  

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands / Waterparks.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Experience in kitchen operations Basic knife skills and knowledge of food safety & hygiene.

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