Sous Chef F&B Culinary Jumeirah Al Naseem

Jumeirah Al Naseem is looking to hire suitably skilled and devoted candidate for role of Sous Chef F&B Culinary. The job holder will be responsible for overseeing the food and beverage culinary operations, managing kitchen staff, and ensuring exceptional quality and presentation of dishes in a luxury hotel setting.

Responsibilities Of  Sous Chef

• Prepare and cook high-quality food according to menu guidelines and recipes and as.per instructions received from the Executive Chef / Executive Sous Chef.
• Assist the Executive Chef / Executive Sous Chef in setting service.
• Food standards in compliance with the group’s policies, procedures, and quality standards.
• Communicate any issues arising within the section to the Executive Chef / Executive Sous Chef
• Act any further directions given to ensure prompt solution to problems for the smoother operations of the kitchen.
• Assist the Executive Chef / Executive Sous Chef in the development of new menu ideas to ensure all menus are seasonal.
• Creative using the finest ingredients and working within the brief.
• Manage staff training with the Executive Chef / Executive Sous Chef and maintain an active training plan/Programme for each team member.
• Make sure all practices that are trained are then followed.
• Implement approved departmental policies, processes, and procedures, and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering quality service to guests and maintaining standards of excellence.
• Motivate subordinates and contribute to the identification of opportunities for participating in change Initiatives, Programmes and Projects considering best practices, improvement of processes and productivity improvement.
• Develop and maintain positive working relationships with others; support team to reach common goals.

Requirements Of Sous Chef

• College Degree in Culinary Arts or similar from an accredited Culinary School.
• 5 years of experience; of which at least 2 years as a Sous Chef with a luxury international hotel.

Skills & Knowledge Desired

• Expert in menu development, pricing, production, and delivery skills.
• Expert in food quality and presentation skills.
• Expert culinary knowledge of both classical and international culinary trends.

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