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    Sous Chef - Dubai, United Arab Emirates - the first group dubai

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    Description
    • Review all written communication,ie, daily/weekly, reservation, rooming list, BEOs, todetermine.
    • Assit Chef de Cuisine in the Day toDay Operations.
    • Prepares and develops menus,recipe costing, training of dishes.
    • Assistswith training and developing.
    • Communicate withrestaurant managers for smooth running of front and back of thehouse.
    • Responsible for maintaining a strongguest's relationship and ensuring that all outlets arecommunicated to and execute by all hotel operation departmentsmaking for a successful meeting experience for the meeting plannerand attendees.
    • Monitor kitchen preventiveequipment list. Manage culinary equipmentlist.
    • Maintain a high level of service byconstantly training and coaching all direct reports and talent.Daily training plan in place follow by monthly trainingplan.
    • Inspect and overseas the cleanliness andmaintenance of all function space, public areas, and serviceareas.
    • Responsible for weekly, monthly scheduleand payroll for the outlet.
    • Responsible forstock rotation, direct purchase and control of expiry food producton the shelving.
    • Knowledge of all food& beverage procedures standards, quality presentation,service and products and local health & sanitationstandards.
    • Estimates and communicates dailyproduction needs. Apply line check and MEPmonitoring.
    • Responds appropriately to guestneeds during hours ofoperation.

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