Junior Sous Chef – Banquets (Arabic Speaker)

Accor Hotels; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a Junior Sous Chef to enhance their banquet kitchen operations. This role involves collaborating with the culinary team to deliver exceptional dining experiences while ensuring high standards of food safety and presentation. The ideal candidate will have a strong culinary background, leadership skills, and the ability to thrive in a fast-paced environment. Join this dynamic team and contribute to creating memorable moments for guests in a luxurious setting.

Qualifications

• Experience in banquet or high-volume kitchens; luxury hotel experience is a plus.
• Strong leadership and teamwork skills to supervise and motivate the culinary team.

Responsibilities

• Ensure smooth operation of the banquet kitchen and assist in menu planning.
• Maintain kitchen cleanliness and uphold food safety standards.

Skills

Culinary Techniques

Menu Planning

Food Preparation

Leadership Skills

Attention to Detail

Food Safety Regulations

Multitasking

Job description

Junior Sous Chef – Banquets (Arabic Speaker)

Accor Hotels

London

GBP 25,000 - 35,000

Be among the first applicants.

2 days ago

Company Description

Fairmont Bab Al Bahr is a 5-star Abu Dhabi beach resort situated on Abu Dhabi Creek. Our luxurious urban hideaway offers stunning views of the Sheikh Zayed Grand Mosque's white-marble minarets. The resort features exquisite restaurants and bars, 366 spacious rooms, suites, and a villa. Designed for both business and leisure guests, our facilities include a private beach, pool, meeting rooms, and a grand ballroom for celebrations.

Job Description

The Junior Sous Chef ensures the smooth operation of the banquet kitchen. They assist the Chef de Cuisine - Banquet in overseeing culinary aspects of banquet events, including menu planning, food preparation, and execution. They collaborate with the culinary team, delegating tasks to ensure timely, high-quality banquet dishes. They also maintain kitchen cleanliness and food safety standards. With culinary skills, attention to detail, and a strong work ethic, they contribute to delivering exceptional dining experiences and uphold the hotel's culinary reputation.

Qualifications

• Experience in banquet or high-volume kitchens; luxury hotel or upscale restaurant experience is a plus.
• Understanding of banquet operations, including menu planning, food production, and service, with experience managing banquet events and interdepartmental coordination.
• Proficiency in diverse culinary techniques, food preparation, cooking, and plating, ensuring visual appeal and flavor consistency.
• Strong leadership and teamwork skills, with the ability to supervise, motivate, and communicate effectively within the culinary team.
• Excellent attention to detail to ensure dishes meet quality and presentation standards.
• Ability to work under pressure, multitask, and adapt in a fast-paced banquet environment.
• Knowledge of food safety regulations and hygiene practices to ensure guest and staff safety.
• Familiarity with menu development, cost control, and inventory management is beneficial, including food cost analysis, menu engineering, and waste reduction.