Sous Chef

6 days ago

Dubai, United Arab Emirates voco Full time

**About us**

At voco®, we’ve created a hotel brand that gives people a different choice. Hotels to count on but different enough to be fun. Unstuffy hotels, where people feel comfortable to relax, and just get on with relaxing. Our family of hotels are connected by their own sense of style and individual character and that’s something we make the most of. Finding the perfect mix of reliability and new experiences. Because we believe that when you respect individuality life gets interesting.

**At the heart of every great stay is a great host**. We think the trick to hosting is to take the time to understand what your guests need, and want. So, before they arrive, we find out more about them and how we can make their stay better. Whilst they are with us we give tempting recommendations of our favourite drinks or food, or tips for local experiences that they won’t find in any guidebook.

**Your day to day**

The Sous Chef plays a pivotal role in the kitchen, acting as the second-in-command to the Head Chef. Responsible for ensuring smooth kitchen operations, the Sous Chef oversees food preparation, supervises kitchen staff, maintains quality standards, and contributes to menu development. This position requires strong culinary expertise, leadership skills, and a commitment to maintaining a high standard of excellence.

Every day is different, but you’ll mostly be:

- Reports to the Head Chef
- Assures ongoing training and that the high standards set by the Head Chef are followed.
- Assures safe, quality food products and complete guest satisfaction.
- Maintains the highest food quality and controls for all food products served in all areas, according to the needs and desire of the hotel.
- Establish a plan, time management agreement, to assure. Safe and constant food production according to daily needs of our guest’s and the hotel expectations
- Ensure that menus, recipes, methods, pictures and specifications given by the head Chef is followed exactly.
- Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete and set
- up station for breakfast, lunch, and dinner.
- Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs.
- Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Ensure HACCP standards are met and are monitored on a regular basis
- Operate, maintain, and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill, etc.
- Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up, note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per policies.
- Personally responsible for hygiene, safety, and correct use of equipment and utensils.
- Daily feedback collection and reporting of issues as they arise.
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluation and hiring
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

**What We need from you**:
Ideally, you'll have a minimum of 3 years’ experience in a similar role in a four or five-star hotel or comparable industry, the ability to demonstrate working with and engaging teams from different cultures, strong verbal and written communication skills along being quality-oriented with a focus on details, high-performance standards, able to multi-task in the kitchen & meet deadlines and Committed to serving food of the highest quality and you should have knowledge about the HACCP implementation in the Kitchen.

**How do I deliver this?**

**We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG**®** hotels.**

Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.
- **True Attitude**:being caring, wanting to make a positive difference, and building genuine connections with guests
- **True Confidence**: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
- **True Listening**: focusing on what your guest is saying, picking up on body language that is of

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