Executive Sous Chef
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Key skills for this role
About the Role
Le Méridien Hotels & Resorts is hiring an Executive Sous Chef to lead kitchen operations at their Dubai property. The role requires a high school diploma or GED with 6 years culinary experience, or a 2-year degree with 4 years experience.
Key Skills for This Role
Responsibilities
- Provide direction for all day to day kitchen operations
- Supervise and coordinate activities of cooks and food preparation workers
- Develop and implement guidelines for purchasing and receiving
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Monitor quality of raw and cooked food products
- Ensure compliance with food handling and sanitation standards
- Provide direction for menu development
- Ensure exceptional customer service
- Train kitchen associates on cooking techniques and plate presentations
- Administer performance appraisal process for direct reports
Requirements
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience
Full Job Posting
Job Summary
- Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing financial performance.
- Assists in supervising all kitchen areas to ensure consistent, high quality product.
Candidate Profile Education and Experience
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience.
Core Work Activities Assisting in Leading Kitchen Operations
- Provides direction for all day to day operations.
- Understands employee positions to perform duties in their absence.
- Provides guidance and direction to subordinates.
- Utilizes interpersonal and communication skills to lead and influence.
- Encourages mutual trust and cooperation among team members.
- Serves as a role model.
- Ensures property policies are administered fairly.
- Reviews staffing levels to meet guest service and financial objectives.
- Establishes open collaborative relationships.
- Solicits employee feedback.
- Supervises and coordinates activities of cooks and workers.
- Demonstrates new cooking techniques and equipment.
Setting and Maintaining Goals for Culinary Function
- Develops and implements guidelines for purchasing and receiving.
- Establishes goals including performance, budget, and team goals.
- Communicates safety procedures.
- Manages department controllable expenses.
- Participates in budgeting process.
- Implements brand's safety standards.
Ensuring Culinary Standards and Responsibilities
- Provides direction for menu development.
- Monitors quality of raw and cooked food products.
- Determines food presentation.
- Recognizes superior quality products.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and temperature of food products.
- Ensures employees maintain required certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types.
Ensuring Exceptional Customer Service
- Provides service behaviors above and beyond.
- Improves service by communicating and assisting individuals.
- Manages day to day operations to meet customer expectations.
- Displays leadership in guest hospitality.
- Interacts with guests for feedback.
- Responds to guest problems and complaints.
- Empowers employees to provide excellent customer service.
- Reviews comment cards and satisfaction results.
Managing Human Resource Activities
- Identifies developmental needs and coaches others.
- Ensures employees are treated fairly.
- Trains kitchen associates on cooking and plate presentations.
- Administers performance appraisal process.
- Interacts with Banquet Chef and Catering on training.
- Observes service behaviors and provides feedback.
- Manages progressive discipline procedures.
- Ensures disciplinary procedures are completed according to SOPs.
Additional Responsibilities
- Provides information to teams by telephone, email, or in person.
- Analyzes information to solve problems.
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