Sous Chef in Abu Zaby [Abu Dhabi], United Arab Emirates

at FAIRMONT HOTELS & RESORTS

Industry
Hospitality/Leisure
Specialization
Food & Beverages
Minimum Qualification
Diploma
Required Experience
1 - 3 years
Employment Type
Full Time
Gender
Male or Female

Job Description

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
  • Conduct daily shift briefings to kitchen colleagues
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
  • Maintain and enhance the food products through creative menu development and presentation
  • Have full knowledge of all menu items, daily features and promotions
  • Actively interact with guests at tables
  • Balance operational, administrative and Colleague needs
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Assist in menu planning, creation and presentation
  • Monitor food quality and cost control.
  • Interact with guests for feedback and suggestions.
  • Promote a Fun/ Professional and Disciplined work environment
  • Lead by example using Fairmont’s: Mission, Vision & Values
  • Actively share ideas, opinions & suggestions in daily shift briefings
  • Ensure storeroom requisitions are accurate to minimize repeat visits
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Promote Health and Safety at all times
  • Ensure proper hygiene as per Abu Dhabi Municipality
  • Ensure all grooming, spot check and temperature control sheets are filled as required
  • Maintain cleanliness and proper rotation of product in all chillers
  • Minimize wastage/ spoilage
  • Maintain consistent on the job training sessions for culinary colleagues
  • Strives to maintain & improve all food preparations & presentations
  • Strives to improve J.D.P results for Food Quality
  • Daily checks of all mis en place to ensure freshness & quality standards
  • Assign and follow – up tasks as dictated by business volumes
  • Performs any other reasonable duties as required by the department head.

Other duties as assigned

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 


  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
  • Conduct daily shift briefings to kitchen colleagues
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
  • Maintain and enhance the food products through creative menu development and presentation
  • Have full knowledge of all menu items, daily features and promotions
  • Actively interact with guests at tables
  • Balance operational, administrative and Colleague needs
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Assist in menu planning, creation and presentation
  • Monitor food quality and cost control.
  • Interact with guests for feedback and suggestions.
  • Promote a Fun/ Professional and Disciplined work environment
  • Lead by example using Fairmont’s: Mission, Vision & Values
  • Actively share ideas, opinions & suggestions in daily shift briefings
  • Ensure storeroom requisitions are accurate to minimize repeat visits
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Promote Health and Safety at all times
  • Ensure proper hygiene as per Abu Dhabi Municipality
  • Ensure all grooming, spot check and temperature control sheets are filled as required
  • Maintain cleanliness and proper rotation of product in all chillers
  • Minimize wastage/ spoilage
  • Maintain consistent on the job training sessions for culinary colleagues
  • Strives to maintain & improve all food preparations & presentations
  • Strives to improve J.D.P results for Food Quality
  • Daily checks of all mis en place to ensure freshness & quality standards
  • Assign and follow – up tasks as dictated by business volumes
  • Performs any other reasonable duties as required by the department head.
  • Other duties as assigned

 

 

Requirements

  • Diploma Certification in a Culinary discipline an asset
  • Computer literate in Microsoft Window applications an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively with fellow colleagues as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • Have a strong working knowledge of Arabic Style hot/cold food, buffet and a la carte
  • With a minimum of 4 years of culinary experience in a high scale restaurant and/or 5 star luxury hotel environment
  • Food Hygiene and Safety trained
  • Strong understanding of HACCP
  • Accreditation from a recognized Culinary School an asset
  • Have a strong working knowledge of International Cuisine.
  • Experience working in Middle East an asset
  • Enthusiastic and with an outgoing personality who is very guest driven
  • Demonstrate real passion for menu planning and leadership

Physical Aspects of Position (include but are not limited to): 

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 30 lbs
  • Occasional kneeling, pushing, pulling, lifting
  • Occasional ascending or descending ladders, stairs and ramps
  • Constant standing and walking throughout shift

 

 

  Apply Now

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