Sous Chef Grosvenor House a Luxury Collection Hotel Marriott

Grosvenor House a Luxury Collection Hotel Dubai by Marriott is presently accepting applications from suitable candidate for the job role of Sous Chef. The job holder will be responsible assisting the executive chef in managing culinary operations at Grosvenor House, ensuring high-quality food production and kitchen efficiency.

Responsibilities of Sous Chef

Job Specific Duties

• Supervise and coordinate activities of cooks and workers.
• Determine how food should be presented and create decorative food displays.
• Ensure proper portion, arrangement, and food garnish to be served.
• Monitor the quantity of food that is prepared.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Prepare special meals or substitute items.
• Assist cooks and kitchen staff with various tasks.
• Provide cooks with needed items.
• Monitor stock of kitchen supplies and food.
• Maintain kitchen logs for food safety program and food products.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.

General Duties

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedure.
• Report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate.
• Address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards; and identify, recommend, develop.
• Implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
• Read and visually verify information in a variety of formats (e.g., small print).
• Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift.

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested by Supervisors.

Requirements of Sous Chef

• Completed kitchen apprentice or chefs professional course.
• Minimum 2-3 years’ experience in Hospitality.

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Tagged as: Sous Chef