Junior Sous Chef

Company Description SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella. Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region. A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight. Job Description • Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to the standards • Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. • Co-ordinate and execute training of Kitchen colleagues • Be able to motivate colleagues • Cook any food on a daily basis according to business requirements • Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen • Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus • Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised. • Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed) • Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market. • Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine. • Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager • Use, wherever possible, locally and seasonally available products in menus and "specials". • Inspect daily, all fresh food received to ensure the quality is maintained. • Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates) • Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. • Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. • During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards. Qualifications 3 years experience as Chef de Partie or similar position • Strong communication skills, verbal, listen and writing • Innovative, pro-active and reliable Job Description • Ability to work well under pressure and in a multi cultural environment • Cost awareness • Basic Food and Hygiene training certification • Managerial & Computer Skills • High Communication Skills and fluent in English. Additional Language is a plus • Knowledge of Product Specification • Creative in terms of quality/presentation of food • Leadership and Team builder • Versatile & Resourceful Show more Show less

3 years experience as Chef de Partie or similar position. Strong communication skills, verbal, listen and writing. Innovative, pro-active and reliable Job Description. Ability to work well under pressure and in a multi cultural environment. Cost awareness. Basic Food and Hygiene training certification. Managerial & Computer Skills. High Communication Skills and fluent in English. Additional Language is a plus. Knowledge of Product Specification. Creative in terms of quality/presentation of food. Leadership and Team builder. Versatile & Resourceful.

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to the standards. Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. Co-ordinate and execute training of Kitchen colleagues. Be able to motivate colleagues. Cook any food on a daily basis according to business requirements. Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen. Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus. Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised. Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed). Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market. Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine. Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager. Use, wherever possible, locally and seasonally available products in menus and "specials". Inspect daily, all fresh food received to ensure the quality is maintained. Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates). Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.