Sous Chef - Banquet
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Key skills for this role
About the Role
KERZNER INTERNATIONAL LIMITED is seeking an experienced Sous Chef for Banquet operations in Dubai. The role involves assisting the Chef de Cuisine in supervising kitchen operations, ensuring high standards of food quality and guest satisfaction.
Key Skills for This Role
Responsibilities
- Assist Chef de Cuisine in coordinating and supervising the assigned kitchen department
- Ensure immediate subordinates perform within their job descriptions and standards
- Ensure staff time book is completed daily
- Practice daily on the job training and assist in monthly training sessions
- Ensure safe working conditions for all kitchen personnel
- Report and record maintenance requirements daily
- Check deliveries for quality, quantity, and price
- Minimize wastage
- Ensure fast and efficient service to guests
- Handle customer complaints immediately and satisfactorily
- Bring creative ideas for new dishes and promotions
- Ensure seamless operation of Villa events and maintain smooth main kitchen operations
Requirements
- Minimum 3 5 years of cooking experience, preferably in a 5 star environment
- Solid managerial experience and knowledge in kitchen operation
- Excellent English communication skills (written and spoken)
- Computer literate
- Professional disposition with excellent communication and interpersonal skills
Full Job Posting
Role Overview
- Assist Chef de Cuisine/Director of Culinary in coordinating and supervising the assigned kitchen department
- Aim to maintain standards and achieve maximum guest satisfaction
- Increase sales, achieve budget food cost, and stay within budget for general kitchen expenses
- Deputize in the absence of the Chef de Cuisine
Key Duties and Responsibilities
- Ensure immediate subordinates perform within their job descriptions and standards
- Ensure staff time book is completed daily
- Ensure all kitchen staff commence duty on time and wear correct uniform and comply with health regulations
- Practice daily on the job training and assist Chef de Cuisine in monthly training sessions
- Ensure safe working conditions for all kitchen personnel
- Report and record maintenance requirements daily
- Check deliveries for quality, quantity, and price
- Minimize wastage
- Check correct staffing of the department regularly
- Ensure fast and efficient service to guests
- Handle customer complaints immediately and satisfactorily
- Bring creative ideas for new dishes, presentations, and promotions
Skills, Experience & Educational Requirements
- Minimum 3 5 years of cooking experience, preferably in a 5 star environment
- Solid managerial experience and knowledge in kitchen operation including management of people, complex problems, food and beverage management, and food sanitation
- Excellent English communication skills (written and spoken)
- Computer literate
- Professional disposition with excellent communication and interpersonal skills
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