Sous Chef, La Dame de Pic

7 months ago

Dubai, United Arab Emirates Kerzner International Resorts Full time

Sous Chef, La Dame de Pic - One&Only One Za'abeel
(9075)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Behold the dawn of a new, all-encompassing resort experience in Dubai - One&Only One Za’abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

**About the Role**

The Sous Chef assists de Chef de Cuisine/Executive Sous Chef to lead the Kitchen Operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Responsible for the efficient running of the department in line with the company’s strategy and brand standards, whilst meeting colleague and guest expectations. Together with the Chef de cuisine manage the kitchen as an independent profit center, in line with the outlet’s operating concept, ensuring maximum guest satisfaction while operating within budget. Your main key duties and responsibilities include the below:

- Is present/cooking on the line during the outlet’s operating hours
- Assume responsibilities in the absence of the Chef de Cuisine
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.
- Propose menus, design corresponding recipes, and oversee the preparation of those recipes.
- Implement menus seasonal changes made in conjunction with the menu cycles
- Ensure all recipe manuals are updated and standard kitchen policies are adhered to
- Take ownership of special dietary guests, recommend menus based on their requirements, and take responsibility for their satisfaction.
- Support the production flow of the organization and provide support outside the area of responsibility when requested by the direct report.
- Maintain and exceed set food safety and hygiene standards
- Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
- Ensure the outlet food cost is always within the budget
- Monitory forecasted vs. actual labour costs each month based on budgeted/forecasted costs
- Propose ways to further improve/reduce food costs through strategic purchasing, without negatively impacting pre-determined quality standards
- Maintain all kitchen operational costs to ensure financial objectives are met
- Propose, and support outlet marketing planner with promotions, pop-ups, and special celebrations
- Collaborate on revenues strategy together with the Chef de Cuisine and culinary management
- Meet with Outlet’s Team regularly to discuss day-to-day operational issues and challenges
- Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
- Ensure a positive & professional working environment throughout the kitchen
- Maintaining a positive mood throughout the Team.
- To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level
- Log security incidents and accidents in accordance with company policy
- Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
- Constructively report poor performance, conflicts, and difficult situations to achieve positive results
- Any other duties as assigned by Culinary Director himself or through Culinary leadership.

**About You**
- Minimum 5 years’ experience as Junior Sous Chef/Chef de Partie or currently a Sous Chef in an International luxury hotel or restaurant
- International experience preferred
- Exposure to Michelin starred restaurant preferred
- Must have culinary certificate, accredited education requirement, or equivalent 10 years of experience
- Excellent communication skills
- Ability to work in a multi-cultural environment
- Comprehensive knowledge of HACCP as well as general health & safety in the workplace

Our brand is expanding faster than ever before. We are investing in the growth of our compan

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