Executive Sous Chef

Additional Information Job Number 26102288 Job Category Food and Beverage & Culinary Location Airport Road, Dubai, United Arab Emirates, United Arab Emirates,VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management 職位概述 透過親自執行任務展示烹飪技能，同時協助領導員工並管理所有與餐飲相關的職能。努力不斷提高客人和員工的滿意度，同時最大限度地提高所有責任領域的財務業績。協助監督所有廚房區域，以確保提供始終如一的優質產品。負責指導和培養員工，包括直屬下屬。必須確保滿足衛生和食品標準。在適用的情況下，責任領域包括監督所有備餐區（如宴會、客房服務、餐廳、酒吧/酒廊和員工食堂）和所有配套區域（如洗碗室和採購室）。 求職者個人資料 教育和經驗要求 • 高中文憑或高中同等學歷 (GED)；6 年廚房、餐飲或相關專業領域工作經驗。 或者 • 在經認可的大學取得烹飪術、酒店和餐廳管理或相關專業的兩年制學位；4 年廚房、餐飲或相關專業領域工作經驗。 核心工作活動 協助領導酒店廚房運作 • 為所有日常運作提供指導。 • 充分瞭解員工的職位，以便在員工缺勤時履行職責或確定適當的替崗人選。 • 為下屬提供指導和指示，包括設定績效標準和監督績效。 • 利用人際關係和溝通技巧來引導、影響和鼓勵他人；宣導健全的財務/業務決策；表現出誠實/正直；以身作則。 • 鼓勵和建立團隊成員之間的相互信任、尊重和合作。 • 樹立榜樣，示範適當的行為。 • 確保酒店政策得到公平一致的執行。 • 審核人員編制，確保賓客服務、運營需求和財務目標均得以滿足。 • 與員工建立和保持開放的協作關係，並確保員工在團隊內部也這樣做。 • 徵求員工回饋意見，採用「門戶開放」政策，並審查員工滿意度結果，以確定和解決員工的問題或疑慮。 • 監督和協調備餐廚師和工作人員的活動。 • 向員工演示新的烹飪技巧和設備。 設定和維持烹飪職能和活動的目標 • 制定和實施採購與接收區的指導原則和控制程序。 • 確立目標，包括績效目標、預算目標和團隊目標等。 • 傳達安全程序的重要性，詳細說明程序規範，確保員工瞭解安全規範，監控與安全有關的流程和程序。 • 管理部門可控費用，包括食品成本、用品、制服和設備。 • 參與責任領域的預算流程。 • 瞭解並實施品牌的安全標準。 確保滿足烹飪標準和責任 • 為菜品開發提供指導。 • 監控生熟食品的品質，確保符合標準。 • 確定應如何呈現菜肴，並進行裝飾性美食展示。 • 認可優質的產品、展示和風味。 • 確保符合食品處理和衛生標準&#x

High school diploma or equivalent plus 6 years kitchen, food & beverage or related professional experience. Or an accredited college two-year degree in Culinary Arts, Hospitality and Restaurant Management, or related field with 4 years kitchen, food & beverage or related professional experience.

Assist in leading hotel kitchen operations; provide guidance for daily operations; understand staff roles to cover duties during absences or identify appropriate substitutes; mentor and direct staff, set performance standards and monitor performance; use interpersonal and communication skills to guide, influence and motivate others; promote sound financial and business decisions; demonstrate honesty and integrity; lead by example; foster teamwork, trust, respect and collaboration among team members; model appropriate behavior; ensure consistent enforcement of hotel policies; review staffing to meet guest service, operational needs and financial targets; establish open collaborative relationships with staff and ensure the same within teams; solicit employee feedback through an open-door policy and review employee satisfaction results to address concerns; supervise and coordinate banquet kitchen and pantry staff; demonstrate new cooking techniques and equipment to staff; establish and maintain goals for cooking functions and activities; develop and implement procurement and receiving guidelines and controls; set targets including performance, budget, and team goals; communicate safety procedures and ensure employees understand safety standards; monitor cost controls for department including food, supplies, uniforms, and equipment; participate in budgeting processes for the area; understand and implement brand safety standards; provide guidance for menu development; monitor quality of raw and cooked foods; determine presentation and decorative aspects of dishes; recognize quality products, presentation and flavor; ensure compliance with food handling and hygiene standards.