Junior Sous Chef de Cuisine

3 weeks ago

Dubai, United Arab Emirates Kerzner International Resorts Full time

Junior Sous Chef de Cuisine
(10368)

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.

Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. 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.

With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a **Jr. Sous Chef de Cuisine** to join the culinary team at the One&Only The Palm Hotel in Dubai.

With the global growth of our brands, you will be an integral part of the Resort’s success and your role will be to assist the Chef De Cuisine to lead, manages and organizes all requirements to the highest standards and in accordance with the standard operating procedures as implemented by the Executive Chef. Ensure proper hygiene and sanitation in the workplace under his jurisdiction, adequate stocks of food supply, inter-department coordination and training. Carry full responsibility of the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management.

**Key Roles and Responsibilities**:

- To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
- To ensure that the kitchen and working areas are thoroughly clean at all times.
- To ensure that all mise
- en place is correctly prepared prior to commencing of service.
- To demonstrate excellent product knowledge of all food and special functions held at the resort.
- To participate in the service of any special functions or events organized by the resort.
- To coordinates functions and activities with the F&B department.
- To establishes and maintains smooth work relationships in the kitchen.
- To ensure the outlet food cost is always maintained.
- To conduct regular checks on all food products for any expired item.
- To ensure all food products are labeled according to requirement.
- To ensure that equipment is cleaned, when necessary or according to their schedules.
- To supervise the undertaking of physical asset inventories in scheduled month.
- To maintain and create a working environment that reflects a sense of place.
- When driving resort’s buggies, all rules and regulations are always followed.
- To be involved in the organizing and coordinating of special functions and events.
- To continuously train and motivate all subordinates to ensure resorts standards are maintained.
- To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
- To delegate responsibilities to staff and ensure tasks are completed in a timely manner.
- To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
- To ensure that disciplinary actions are taken, when necessary, according to the resort’s policies.
- To perform any additional or special duties, as directed by a superior.
- To maintain the highest level of personal hygiene and grooming, as per standard.
- To practice proper telephone etiquette with colleagues and resort guests.
- To attend all training carried out by the Training Department.
- To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
- To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
- To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.
- To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
- To exhibit an outstanding knowledge of the Atlantis Resort.
- To conduct a monthly communication meeting.
- To conduct a daily briefing prior to service.
- To ensure maintenance work is completed, in a timely and professional manner.
- To ensure all fixed assets are well maintained.
- To demonstrate knowledge and interest in the goals and objectives of the Atlantis brand.
-

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