Junior Sous Chef - Cold Kitchen
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Key skills for this role
About the Role
Yas Plaza Hotels by Aldar Hospitality seeks a Junior Sous Chef for the Cold Kitchen to assist in setting standards, ensuring food quality, and timely delivery. Requires previous hospitality experience, cold kitchen expertise, and a culinary degree.
Key Skills for This Role
Responsibilities
- Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to Yas Plaza Hotels Standard
- Ensure smooth operation of the department by optimizing use of materials and manpower
- Monitor and control food quality, setup/presentation, and timely delivery of dishes
Requirements
- Previous experience in the hospitality industry
- Experience in cold kitchen operations, preferably in a high volume or fine dining environment
- Creativity in food presentation and menu development
- Culinary Arts, Professional Cookery, or Hospitality Management Degree
- Excellent food safety and health regulations knowledge
- Highly organized with ability to multitask and maintain high standards
- Proactive and able to handle high pressure situations
Full Job Posting
About Us
- Yas Plaza Hotels by Aldar Hospitality is a dynamic collection of six international hotels located in the heart of Yas Island, Abu Dhabi.
About the Job
- We have an exciting opportunity for a Junior Sous Chef Cold Kitchen to join our team at Yas Plaza Hotels.
- You will be responsible in assisting the Sous Chef or Chef de Cuisine to set standards and maintain them to the Yas Plaza Hotels Standard.
- Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
- The ideal candidate will have a strong passion for hospitality and monitor and control the food quality, setup/presentation, and timely delivery of the dishes.
About You
- Previous experience in the hospitality industry.
- Experience in cold kitchen operations, preferably in a high volume or fine dining environment.
- Creativity in food presentation and menu development.
- Culinary Arts, Professional Cookery, or Hospitality Management Degree.
- Excellent food safety and health regulations knowledge.
- Highly organized with the ability to multitask and maintain high standards of professionalism and efficiency.
- Must be proactive and able to handle high pressure situations with ease.
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