Sous Chef - Dubai, United Arab Emirates - MERCURE MERCURE DUBAI DEIRA WATERFRONT

Ahmed Al-Mansouri

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Ahmed Al-Mansouri

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Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality.

We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability at the heart of everything we do.

Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS"


Job Description:


The Role:

  • Under the general guidance and supervision of the Cluster Executive Chef, and within the limits of established Accor polices & procedures, the Sous Chef manages and enhances all aspects given to him/her towards the culinary department and the offer.
  • Plans, directs, controls, coordinates and participates in all F&B Culinary activities.
  • Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
  • Manages all aspects of the hotel's restaurant kitchen and food offer, building a team infrastructure which profitably delivers world class food product on a consistent basis.
  • Manages all aspects of menu development, supplier relationships, team recruitment and development.
  • Develops initiatives to actively promote & position the Adagio Brand and Hotel in all F&B areas.

Key Deliverables and Responsibilities:

Planning & Organizing:

  • Select and develop recipes based on the theme and new F&B Trends and Accor F&B Philosophy.
  • Trains, develops and motivates supervisors and culinary team to meet and exceed established food preparation standards on a consistent basis.
  • Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
  • Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Advocates sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
  • Assists in the implementation of a flexible employee base. To allocate employees over the division based on established business productivity.
  • Assists in the building of an efficient team of Heartists through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
  • Works in close conjunction with Outlet Manager and Hotel Manager to set Annual Operating Targets, which will form part of the Hotel's Annual Business Plan.
  • Instills the training philosophies of the company and work closely with the Talent & Culture team in developing departmental trainers.
  • Recruit the headcount for his/her department.
  • Manage his/her team in an equitable manner and in accordance with local labor laws and Accor philosophy.
  • Evaluate each member of his/her team at least once a year give team members' regular feedback on their job performance.
  • Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Convene meetings with his/her team at regular intervals for information purposes.

Operations:

  • Ensure that the health and hygiene aspects are completely covered ensuring guests and team safety.
  • Manages the Kitchen Stewarding team to ensure that the property FF&E is maintained at optimum levels.
  • Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  • Assists in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
  • Monitors all costs and recommend measures to control them and establishes an integrated cost management plan.
  • Ensures that the Department Operational Budget is strictly adhered to and monitor all costs and recommend / institute measures to control them.
  • Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
  • Is available and on duty during peak periods (frequently opening and closing the operation)

Administration:

  • Reviews guest comments, takes guest feedback (inperson and social media) for guest satisfaction results and other data to identify areas of improvement.
  • Ensures all kitchen Heartists maintain required food handling and sanitation certifications
  • Reviews monthly forecasts and schedule resources accordingly.
  • Checks and analyzes all management reports, to control and (or) to correct any discrepancy, in turnover, a

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