Sous Chef at Indian Specialty Outlet Novotel Dubai Al Barsha Accor is responsible to monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply to ensure the HACCP procedure according to the company food safety management documents is maintained and the correct use of the forms cleaning Rota and closing down procedures. 

Responsibilities of Sous Chef

• Organises and supervises food preparations in line with the occupancy and consumption forecasts
• Has an innovative and creative approach to producing and decorating dishes
• Oversees the whole work shift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes.
• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labour legislation
• Control departmental expenses including food costs and wages, in line with business levels.
• To have total accountability for the day to day running operation in the kitchen and making sure high standard of quality maintain.
• Produces a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Requirements of Sous Chef

• Completed kitchen apprentice or chefs professional course.
• 1-2 years of previous leadership experience in a high-end kitchen required.

Skills and Knowledge Desired

• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

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