Applications are invited for the position of Sous Chef
Position within: Production Department
Reports to: Executive Sous Chef
Location : Dubai International Airport
Category : Culinary
Department : West Wing
Key Accountabilities:
Supervise and allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training ensuring a smooth workflow and target output achievement.
Ensure desired output delivery through effective roster planning / scheduling.
Take responsibility for timely and efficient production in accordance to specifications, recipes and passenger load requirements ensuring minimal wastage, applying effective controls.
Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are color coded with dates.
Be responsible for Gold standard recording for safe food with daily monitoring and follow up for corrective action
While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Sr. Sous Chefs and Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
Manage the implementation, updating and following of SOPs in respective section, take corrective action on non-conformances and brief the team on preventive measures. Ensure all teams follow approved recipes and methods
Assist in new recipe creation, trials and implementation of new products/dishes ensuring that the team understands the client expectations.
Prepare, update and maintain production sheets including separate breakdowns for all international airlines/catering businesses to support all intra department requirement
Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.
Contribute to Kitchen revenue through effective food cost / wastage control
Comply with and practice the company*s established Safety & Hygiene Policy and Procedures
Education Qualification:
Hotel Management or Culinary degree
Work Experience:
Minimum of 5 years* experience in the culinary field
Preferred
Hotel Catering equivalent in 5 star facility with an excellent knowledge in all aspects of cooking and different cuisines Previous experience in high volume a la carte and / or banqueting in a large kitchen team preferred
Skills
Ability to provide feedback and coaching
Ability to develop himself / herself in the current role and beyond
Willingness to take on responsibility
Effective delegation skills
Problem solving and decision making ability in real time, creative and out of box thinking
Strong Interpersonal skills, organizational skills and effective Training and communication skills
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