Sous Chef
Cosa comprende il lavoro
POSITION SUMMARY
• Ensure full liaison with other members of the section and the Kitchen team to maintain department standards.
• Key relationship with the Executive Chef, Executive Pastry Chef, Executive Sous & Sous Chefs.
• Key relationship with F&B Director, Venue Managers & Banqueting Manager and all Service staff/In Room Dining and Back of House Manager.
• Key relationship with Hotel Manager.
• When appropriate represent the Kitchen at Operations meetings, Event Order Meetings etc. at all times being prepared and ensuring seamless flow of communication back to the Kitchen team on any action points.
• Key relationship with the stewarding department and the stewards.
• Ensure all production areas are maintained to a high level of cleanliness.
• Ensure all food storage areas are maintained to a high level of cleanliness organized efficiently.
• Ensure all food stock items are kept at levels agreed with Executive Chef.
- Dipartimento: F&B Cucina
Su di te
• Ability to supervise and maintain a high level of food production, preparation and delivery throughout the kitchens.
• Be knowledgeable of classic food & modern preparation, dishes and cooking.
• Have experience in world cuisines like East Asian, South Asian and or Middle Eastern Arabic.
• Have experience with working with & supervising a large brigade of chefs on a daily basis.
• Be able to demonstrate this knowledge on a daily basis through flawless execution each and every time
• When appropriate meet guests to assist with specific requirements related to food.
• Knowledge of hotel policy and fire-safety procedures.
• Knowledge of Kitchen based firefighting equipment and the appropriate extinguisher for the appropriate fuel element in the event of a fire
• To maintain high standards of personal hygiene at all times.
• To project a pleasant and positive professional image to all contacts at all times.
• Complete PMP to set timescales.
• Be appropriately aware of actions required in order to assist in managing the kitchen P&L, kitchen related GEI and LRA standards.
• Effective menu planning, implantation and direction through menu engineering, costings, recipes and photography.
• Manage the kitchen team, through department rota’s, training and communication meetings.
• Be proactive in feedback on current menus and actively work on dish concepts for future menus
• Holder of an intermediate Health & Hygiene Certificate.
• Comply with all hotel food safety & HACCP related policy & procedures.
• Deputize for the Exec Chef/Exec Sous/Chef de Cuisine in their absence
- Lingua richiesta: Inglese.
L'azienda
Sheraton Grand Hotel, Dubai located in the heart of Dubai, United Arab Emirates on Sheikh Zayed Road is your crossroads to Dubai. The 474 luxurious rooms and suites are equipped with the comfortable Sheraton Sleep Experience beds and enjoy magnificent views over Dubai from the floor-to-ceiling windows.
On the 52nd floor, the Soul Wellness & Spa welcomes guests to sample a menu of relaxing treatments whilst Sheraton Fitness offers an array of health and fitness options to enhance your sense of well-being whilst travelling. The hotel provides a complimentary shuttle bus for staying guests to the Mall of the Emirates and La Mer beach.
The hotel's business and meetings centre feature six meeting rooms, and one large, adaptive ballroom and the dedicated Events Team is on-hand for all requests and queries. The restaurant options include Feast, &More by Sheraton, and Larimar by Dawn & Dusk.
Enjoy our hotel located minutes from Dubai International Airport, The Dubai Mall, Burj Khalifa and opposite the Dubai World Trade Centre.