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Sous Chef - Banquet (Seasonal Opportunity)

One&Only Resorts
Dubai, UAE
Temporary
Manager
Onsite
2 weeks ago
Culinary ManagementKitchen OperationsFood Cost ControlMenu DevelopmentTeam TrainingFood Sanitation
Free

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Culinary ManagementKitchen OperationsFood Cost Control
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Overview

  • At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth.
  • Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach front retreat.
  • We currently have a fantastic seasonal opportunity for a Sous Chef – Banquets to join our team at One&Only The Palm Resort in Dubai.

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. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
  • Have excellent English communication skills both in written and spoken
  • Computer literate
  • Possess professional disposition with excellent communication and interpersonal skills

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