Executive Sous Chef

Executive Sous Chef (21346) Rare Finds is a collection of extraordinary resorts rooted in their destination and shaped by its people. Each destination celebrates the stories, culture and character of its surroundings, creating meaningful experiences that could only exist in that place. Set among Dubai's sweeping dunes, Bab Al Shams Desert Resort is a timeless treat shaped by the spirits and traditions of the desert. Rooted in Emirati culture, the resort brings guest closer to the stories, flavours and rituals of the land through authentic encounters and shared experiences. From desert adventures to moments of gathering and celebration, every stay reveals a deeper connection to the heritage, people and enduring beauty of the desert. About The Role Oversees the kitchen operation including the alternative restaurants by initially monitoring all food preparation, presentation, and delivery over the course of the day. To assist the Executive Chef in producing and maintaining high standard of food preparation and presentation required by the hotel. Key Duties and Responsibilities • Produces and maintains the highest food quality and control for all food products served in all areas. • Ensures on-going training and that the high standards set by the Executive Chef are followed. • Works closely with the Asst. Food Manager in order to accomplish tasks related to Inventory, Equipment control and maintenance. • Assists the Executive Chef in the supervision of the Galley operations to be in line with the Company’s Standards. • Works with the Executive Chef to update working schedules for all Cooks. • Monitors daily production daily and preparation into Culinary Check List. • Ensures both the culinary check list and recipe review must be attached to the culinary package for office. • Monitors working hours and fills out report of overtime for payroll purposes. • Ensures the present during loading, controlling quality of fresh fish and fresh produce. • Gives proper training to the new crew members and follows up on their progress. • Maintains the quality and consistency in taste according to recipes and photos provided by the Main Office. • Communicates on a daily basis with the Provision Master to utilize perishable food items in due course. Checks on the coolers in general to avoid shortages. • Monitors the food production and record leftover covers using the provided forms. • Controls and provides daily food requisitions to the Provision Master for the next day preparation according to the Executive Chef forecast. • Ensures that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages. • Controls and maintains all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office. • Controls and maintains all equipment in the Galley and report any damages or malfunctions doing the necessary follow up. • Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy. • Ensures that the kitchen is ready for any announced or unannounced USPH inspections, done either by Dubai Authority. • Ensures that the Cooks from the storeroom to the kitchen observe the Company’s Rules and Regulations for transporting all provisions properly. • Oversees the preparation, presentation and is physically present during service. Duties might include the supervision of the afternoon teatime. • Ensures requisitions for all the Catering equipment necessary for the smooth running of the operation. • Ensures the HACCP program is carried out correctly. • Thrives to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency. • Conducts daily briefing for the section heads to ensure information is filtered through. • Ensures that all food safety systems are followed and monitored. • Supervises day-to-day activities; provides a “Hands On” approach to training and planning. • Assigning and delegating work, encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. • Performance evaluation of subordinates, mentoring and identify training needs. Experience & Educational Requirements • Degree in Hotel Management or its equivalent. • Diploma Certification in a Culinary Art. • HACCP certified • 3 years in similar position in a five star hotel. • Previous leadership experience in the culinary field required • Lead the teams of various nationalities • Professional appearance and good hygiene • Respect for all co-workers and guests • Pride in your work by creating posi

Degree in Hotel Management or its equivalent. Diploma Certification in a Culinary Art. HACCP certified. 3 years in similar position in a five star hotel. Previous leadership experience in the culinary field required. Lead the teams of various nationalities. Professional appearance and good hygiene. Respect for all co-workers and guests. Pride in your work by creating posi

Oversees the kitchen operation including the alternative restaurants by initially monitoring all food preparation, presentation, and delivery over the course of the day. To assist the Executive Chef in producing and maintaining high standard of food preparation and presentation required by the hotel. Produces and maintains the highest food quality and control for all food products served in all areas. Ensures on-going training and that the high standards set by the Executive Chef are followed. Works closely with the Asst. Food Manager in order to accomplish tasks related to Inventory, Equipment control and maintenance. Assists the Executive Chef in the supervision of the Galley operations to be in line with the Company’s Standards. Works with the Executive Chef to update working schedules for all Cooks. Monitors daily production daily and preparation into Culinary Check List. Ensures both the culinary check list and recipe review must be attached to the culinary package for office. Monitors working hours and fills out report of overtime for payroll purposes. Ensures the present during loading, controlling quality of fresh fish and fresh produce. Gives proper training to the new crew members and follows up on their progress. Maintains the quality and consistency in taste according to recipes and photos provided by the Main Office. Communicates on a daily basis with the Provision Master to utilize perishable food items in due course. Checks on the coolers in general to avoid shortages. Monitors the food production and record leftover covers using the provided forms. Controls and provides daily food requisitions to the Provision Master for the next day preparation according to the Executive Chef forecast. Ensures that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages. Controls and maintains all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office. Controls and maintains all equipment in the Galley and report any damages or malfunctions doing the necessary follow up. Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy. Ensures that the kitchen is ready for any announced or unannounced USPH inspections, done either by Dubai Authority. Ensures that the Cooks from the storeroom to the kitchen observe the Company’s Rules and Regulations for transporting all provisions properly. Oversees the preparation, presentation and is physically present during service. Duties might include the supervision of the afternoon teatime. Ensures requisitions for all the Catering equipment necessary for the smooth running of the operation. Ensures the HACCP program is carried out correctly. Thrives to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency. Conducts daily briefing for the section heads to ensure information is filtered through. Ensures that all food safety systems are followed and monitored. Supervises day-to-day activities; provides a “Hands On” approach to training and planning. Assigning and delegating work, encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. Performance evaluation of subordinates, mentoring and identify training needs.