Sous Chef - Banquet (Seasonal Opportunity)
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Key skills for this role
About the Role
One&Only Resorts is seeking a Sous Chef for Banquets for a seasonal opportunity at One&Only The Palm in Dubai. The role involves assisting the Chef de Cuisine in coordinating and supervising the kitchen department, ensuring high standards and guest satisfaction.
Key Skills for This Role
Responsibilities
- Assist Chef de Cuisine/Director of Culinary in coordinating and supervising the running of the assigned kitchen department
- Ensure immediate subordinates perform within their job descriptions and standards of performance
- 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 in monthly training sessions
- Ensure safe working conditions for all kitchen personnel
- Check all deliveries for quality, quantity, and price as per agreement
- Ensure minimum wastage
- Ensure fast and efficient service to guests
- Bring creative ideas for new dishes, presentations, and food promotions
- Ensure seamless operation of Villa events and maintain smooth operations in the main kitchen
- Ensure privacy of guests, especially high profile or celebrities
- Ensure Villa is thoroughly cleaned after each event
Requirements
- Minimum of 3 5 years of experience in cooking, preferably in a 5 star class environment
- Solid managerial experience and knowledge in kitchen operation
- Excellent English communication skills both written and spoken
- Computer literate
- Professional disposition with excellent communication and interpersonal skills
Full Job Posting
Job Overview
- Seasonal opportunity for Sous Chef – Banquet at One&Only The Palm Resort in Dubai
- Responsible for assisting Chef de Cuisine/Director of Culinary in coordinating and supervising the kitchen department
- Aim to maintain standards and achieve maximum guest satisfaction
Key Duties and Responsibilities
- To ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance
- Ensure that the staff time book is completed daily
- To ensure that all kitchen staff commence duty on time and that they are wearing the correct uniform and complex health regulations
- Practice daily on the job training and assist the Chef de Cuisine in his monthly training sessions and be actively involved in taking classes
- To ensure safe working conditions for all kitchen personnel
- To ensure that all maintenance requirements are reported and recorded daily
- To be responsible for all deliveries, that are checked properly with an emphasis on quality, quantity and priced as per agreement
- To ensure minimum wastage
- To check regularly and physically on the correct staffing of the department
- To ensure a fast and efficient service to the guests
- To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately
- To bring creative ideas for new dishes, more attractive presentations, food promotions etc.
Skills, Experience & Educational Requirements
- Minimum of 3 5 years of experience in cooking, preferably in a 5 star class environment
- Solid managerial experience and knowledge in kitchen operation
- Excellent English communication skills both in written and spoken
- Computer literate
- Possess professional disposition with excellent communication and interpersonal skills
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