Sous Chef - Western Cuisine

Grand Hyatt; Dubai; Sur place; AED 180 000 - 240 000; Plein temps

Résumé du poste

Grand Hyatt Dubai is seeking a Sous Chef - Western Cuisine to assist the Chef de Cuisine in running the kitchen to the highest standards. You will help plan, organize, direct and control daily kitchen operations and administration to ensure guest satisfaction and profitability.

The ideal candidate has minimum 2 years as Sous Chef or 4 years as Chef de Partie in luxury hotels or large restaurants, with knowledge of kitchen hygiene, health and safety, and basic MS Office and recipe maintenance

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards.
• Luxury international brands experience preferred.
• Kitchen production or management qualification is an advantage.
• Strong knowledge of kitchen hygiene and health and safety standards.
• Basic computer skills in MS Office and recipe maintenance system preferred.

Responsabilités

• Assist Chef de Cuisine in managing kitchen operations and administration.
• Support daily kitchen activities to ensure guest satisfaction and profitability.
• Plan, organize, direct and control kitchen operations.

Connaissances

Culinary skills

Kitchen hygiene

Food safety

Health & safety

MS Office

Recipe maintenance

Luxury brand experience

Formation

Kitchen Production/Management qualification

Description du poste

Job Description:

Organization: Grand Hyatt Dubai

Summary

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Sous Chef - Western Cuisine is responsible to assist the Chef de Cuisine in managing his/ her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

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.

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.