Sous Chef à Émirats arabes unis

The Junior Sous Chef ensures the smooth and efficient operations of the banquet kitchen. They assists the Chef de Cuisine Banquet in overseeing the culinary aspects of banquet events including menu planning food preparation and . They work closely with the culinary team coordinating and delegating tasks to ensure timely and highquality production of banquet dishes. They also plays a role in maintaining the kitchens 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 hotels reputation for culinary excellence.

• Previous experience working in a banquet or highvolume 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 hotels 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 fastpaced environment of a banquet kitchen.
• Knowledge of food safety regulations and proper hygiene practices is essential to ensure the safety and wellbeing 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.

No

Fulltime