Sous Chef - Dibba Al Fujairah, United Arab Emirates - ACCOR

    ACCOR
    ACCOR Dibba Al Fujairah, United Arab Emirates

    2 weeks ago

    Accor background
    Permanent
    Description

    Job Description

    Sous Chef

  • Accountable for the quality, consistency, and production of the food.
  • Exhibits culinary talents by personally performing tasks while leading the staff
  • Develops and trains the team to improve results.
  • Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
  • Setting and ensuring culinary standards and responsibilities are met.
  • Recognizes quality products, presentations, and flavors.
  • To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
  • To assign responsibilities to subordinates, implementing the multi-tasking principle.
  • To check subordinates' performance periodically.
  • To be a hands-on manager and always present in the operation, especially during busy periods.
  • To implement flexible scheduling based on business patterns.
  • To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
  • To conduct monthly inventory checks on all operating equipment and supplies.
  • To control the requisitioning, storage, and careful use of all operating equipment and supplies.
  • To conduct daily pre-shift briefings to employees on preparation, service, and menu.
  • To liaise with the Food & Beverage department on daily operations and quality control.
  • To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
  • To be demanding and critical when it comes to operational standards.
  • To always ensure and enforce the respect of the HACCP manual.
  • To report immediately any HACCP-related issue to the Executive Sous Chef and Sous Chef.
  • To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house.
  • To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.
  • Qualifications

  • Diploma in Hospitality & Catering
  • Diploma in Professional Cookery
  • Basic Hospitality or Catering training
  • Basic Food Hygiene, HACCP certification
  • Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 5 years