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    Sous Chef Continental - Dubai, United Arab Emirates - Accor- North & Central America

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    Description
    • Assists Chef De Cuisine /ExecutiveChef in the supervision of all colleagues engaged in thekitchen.
    • Attends daily meetings with ExecutiveChef/Executive Sous Chef and all other Senior Chefs regarding theupdates for the day and review the list of things to do for maximum2 days thereafter.
    • Holds meeting with thecolleagues in each particular kitchen to discuss what has beencarried out in the Chef's meeting and some otherissues.
    • Establishes culinary standards for thespecialty of each kitchen which includes banqueting that caters toa number of guests.
    • Plans menus and compilerecipes for food tasting to be approved by Executive Chef and orExecutive Sous Chef.
    • Inspects 4 times daily allfood stores and refrigerated areas and suggest, where necessary,correct storage methods to comply with Health and Safetyregulations as discussed further in thisbook.
    • Checks any spoilage and ensure regularturnover of food items and inform the Executive Chef or ExecutiveSous Chef.
    • Checks on a daily basis foodpreparation, individual costs, quality, quantity inventories andportion control.
    • During service periods,personally runs the hot plate and assist when needed and to ensurethat the presentation as well as quality of the food is inaccordance with the establishedstandards.
    • Conducts training and thoroughbriefing on the correct usage of kitchen equipment and machineryand to check that this is carried out in the correct manner by allkitchen colleagues.
    • Creates internal operatingprocess to ensure food is always consistent and making toolsavailable to the line colleagues for implementing consistencywithin the system.
    • Should be updated withcurrent market trends in food and beverage and have an approach tomake great experiences for guestdinning.

    Qualifications

    • At least eight years in a five starinternational chain hotel/restaurant
    • At leasttwo years in an international five star hotel in similar positionor above
    • Completed kitchen apprentice or chefstraining courses for at least one year
    • Diplomain hotel management

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