Sous Chef - Pierre's (By Pierre Gagnaire) - InterContinental® Dubai Festival City

Do you see yourself as the Sous Chef in our Fine Dining outlet, Pierre's at InterContinental Hotel® Dubai Festival City? As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand. The InterContinental Hotels Group® at Dubai Festival City consists of four hotels. These include the luxury and lifestyle brand InterContinental, the lavish long-stay InterContinental Residence Suites, the premium Crowne Plaza, and the essentials Holiday Inn & Suites. In addition to over 1,600 rooms, the cluster boasts a selection of 16 restaurants and bars, an impressive 3,800-square-metre Event Centre across two levels, the 5,000-square-metre Festival Arena by InterContinental, the luxurious Spa InterContinental, and state-of-the-art gym and swimming pool facilities. We are looking for people who are friendly, welcoming, and full of life to join over 1,200 colleagues who are always finding ways to make every guest's experience an enjoyable one. We value the passion and enthusiasm of our colleagues and encourage you to share your passion when you work with us. A little taste of your day-to-day: • Assists in developing of new dishes and products. • Assists with organizing special events and special food promotions. • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. • Participate in the planning and costing of menus. • Develop and write standard recipes. • Develop new dishes and products. • Ensure that outstanding culinary technical skills are maintained. • Maintain the cleanliness and hygiene of the kitchen and equipment. • Maintain personal hygiene as well as colleagues’ hygiene practices. • Assists in planning for future staffing needs. • Assists in recruiting in line with company guidelines. • Prepares and administers detailed induction program for new staff. • Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation. • Ensures training needs analysis of Kitchen staff is carried out, and training programmes are designed and implemented to meet needs. • Provides input for probation and formal performance appraisal discussions in line with company guidelines. • Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance. • Regularly communicates with staff and maintains good relations. • Approves leave after considering hotel occupancies. • Assists in co-ordinating the preparation of the departmental annual budget. • Controls and monitors departmental costs on an ongoing basis to ensure performance against budget. • Follows the JANA System rules. • Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines. • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. • Initiate action to correct a hazardous situation and notify supervisors of potential dangers. • Lo

Assists in developing of new dishes and products. Assists with organizing special events and special food promotions. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Participate in the planning and costing of menus. Develop and write standard recipes. Develop new dishes and products. Ensure that outstanding culinary technical skills are maintained. Maintain the cleanliness and hygiene of the kitchen and equipment. Maintain personal hygiene as well as colleagues’ hygiene practices. Assists in planning for future staffing needs. Assists in recruiting in line with company guidelines. Prepares and administers detailed induction program for new staff. Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation. Ensures training needs analysis of Kitchen staff is carried out, and training programmes are designed and implemented to meet needs. Provides input for probation and formal performance appraisal discussions in line with company guidelines. Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance. Regularly communicates with staff and maintains good relations. Approves leave after considering hotel occupancies. Assists in co-ordinating the preparation of the departmental annual budget. Controls and monitors departmental costs on an ongoing basis to ensure performance against budget. Follows the JANA System rules. Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers.