Junior Sous Chef - Asian Specialty
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Key skills for this role
About the Role
Sheraton Grand Hotel, Dubai is seeking a Junior Sous Chef specializing in Asian cuisine. The role involves supporting kitchen management, team training, menu development, and ensuring food safety standards.
Key Skills for This Role
Responsibilities
- Ensure full liaison with other members of the section and the Kitchen team to maintain department standards
- Key relationship with 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.
- 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
- Deputize for the Exec Chef/Exec Sous/Chef de Cuisine in their absence
- To act as a role model for more Junior Chefs in conduct, language and skill
Requirements
- Completion of daily required food safety records to comply with HACCP & Sous Vide SOPs
- Ability to supervise and maintain a high level of food production, preparation and delivery throughout the kitchens
- Knowledgeable of classic food & modern preparation, dishes and cooking
- Experience in world cuisines like East Asian, South Asian and or Middle Eastern Arabic
- Experience with working with & supervising a large brigade of chefs on a daily basis
- Holder of an intermediate Health & Hygiene Certificate
- Bachelor degree required
Full Job Posting
POSITION PURPOSE
- As a senior member of the kitchen team you are responsible for supporting all aspects of kitchen management, team training and development, team planning, food budget management, menu delivery and development’s, food and non food purchasing and all Health and Safety aspects related to the kitchen. Y
ESSENTIAL FUNCTIONS
- 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.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
- Completion of daily required food safety records to comply with HACCP & Sous Vide SOP's
- 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.
QUALIFICATION STANDARDS
- Totally embrace the philosophy of guest and customer service and own the guests;
- Identify yourself with the hotel’s brand and operating philosophy;
- Possess a warm and friendly demeanor;
- Strive to achieve satisfaction and delight of internal and external customers;
- Are detail oriented and hands on;
- Are a team player with strong interpersonal skills;
- Have the potential to develop into a leader, motivate and develop self and other associates;
- Demonstrate self confidence, energy and enthusiasm;
- Have immaculate personal presentation e.g. grooming and conversational ability;
- Have knowledge of hotel computer systems and other IT related applications;
- Uphold ethical business practices.
EDUCATION
- Bachelor degree required.
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