Sous Chef

5 months ago

Dubai, United Arab Emirates Bab Al Shams Desert Resort Full time

Sous Chef
(9355)

Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.

Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

**About The Role**

Oversees outlet kitchen production, assists in menu writing, costing, and scheduling, and implements the plan, prep, and set up including quality service.

**Key Duties And Responsibilities**
- Works with the Executive Sous Chef to produce diversified menus in accordance with the restaurant’s policy and vision.
- Comes up with new dishes which appeal to the clients, whenever required;
- Establishes the working schedule and organizes the work in the kitchen so that everything works like “well-oiled machinery”.
- Produces high-quality dishes that follow up the established menu and level up to the location’s standards, as well as to clients’ requirements;
- Plans the food design in order to create a perfect match between the dish’s aspect and its taste;
- Discovers talented chefs and train them in order to reach the high standards of the location;
- Trains the auxiliary kitchen staff in order to provide the best results in minimum time and using the maximum available resources;
- Creates tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen;
- Develops a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
- Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
- Makes sure that the professional equipment is in good condition and signals any malfunction before it affects the staff or the clients.
- Maintains and organizes their station and equipment neat and orderly to meet Chef’s expectations.
- Oversees all daily productions including Banquet orders.
- Ensures that all staff follows all recipes and standards set forth by the Executive Chef. Quickly fixes or replaces product that does not meet our standards or the guests expectations.
- Meets with guests or other departments under the direction of the Executive Sous Chef as needed to achieve a positive representation of the bakery for the guest and other departments.
- Supervises and prepares foods for the assigned area of responsibility as required by production sheets.
- Informs wait staff of any food shortages well before this occurrence. Finds a suitable substitute for the menu item if at all possible.
- Ensures all HACCP guidelines and steps are followed by the kitchen.
- Handles guest concerns or other department concerns in a professional manner
- Ensures all food safety standards are followed and monitored.
- Maintains a professional appearance at all times.
- Assists with set-up and cleaning of operational areas.
- Carries out any other duties as required by management.
- Teaches all kitchen employees the skills required of their specific position. Including but not limited to the use and care of steel, the use of knives, and other culinary tools. Keeps safety and sanitation uppermost in mind.
- Assigns and delegates work, encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the standards of excellence.
- Assists Executive Sous Chef in managing hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.

**Experience & Educational Requirements**
- Strong Junior Sous Chef or Sous Chef
- Minimum of 2-3 years’ experience in an upscale 5* hotel/resort environment.
- Strong culinary knowledge is a must and with ability to work under pressure and in a very busy environment.
- Banqueting and all-day dining experience
- Knowledge in Hot and Cold Kitchen
- Excellent communication in English language is required and any additional language will be highly regarded.
- Knowledge in Hot and Cold Kitchen
- Approaches food in a creative way
- Strong supervisory skills
- Positive attitude
- Should have excellent personal and interpersonal skills, flexible and dynamic team player. Should be able to build strong relationships and provide the highest standard of service with high profile and diverse guests.
- Good communication skills
- Good computer skills
- Committed to delivering a high level of customer service.
- Good knowledge of Mediterranean cuisine
- Willingness to learn.

Join a team that is _warm_,

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