Junior Sous Chef

How does your working day look like

• To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed in liaison with the Chef de Cuisine in an accurate and punctual manner.
• To develop menus and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To have a complete understanding of and adhere to the company's policy relating to fire hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Check incoming produce ensuring that all food merchandise is in accordance with order sheets, receiving records, and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Another important role is to ensure that colleagues follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the resort.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training, and development.
• Plans and implements effective food promotions in coordination with the Chefs office.
• To respond to changes in the departmental function as dictated by the industry, company, or hotel.
• Any other duties as may reasonably be requested by the management.
• Attends meetings and briefings as instructed by the Chef de Cuisine, Executive Chef, and Executive Sous Chef.
• Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for improvement.
• To train kitchen colleagues according to the monthly training plan, JD Power report, comment cards, hygiene reports, and any other highlighted areas for improvement/development that would benefit the department.
• To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef De Cuisine, Executive Chef / Executive Sous Chef on a daily basis.
• Ensures that all the required food transfers are completed to the appropriate outlet/department.

• College or Culinary graduate
• BSc in Culinary Arts
• Internationally approved Food Safety Certificate
• 2 years in a similar role in a five-star hotel
• Minimum 2 years in the same role
• Working with multicultural teams
• Competitor / best practice knowledge
• Good comprehension of the English language
• Menu compilation skills
• Computer and Microsoft Office skills

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world.
• Benefit from great offers from our numerous cooperation partners.
• Be part of our hilarious staff parties and much more...