Sous Chef

The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners. It is the first international outpost of the celebrated and historical private members club, established in 1863 in Mayfair, London. The Club s membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield. A lifestyle for our members. The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing. As a member of the management team, Sous Chef will assist the Head Chef in running the assigned kitchen as an independent profit center, in line with the outlet s operating concept and set performance standards, ensuring maximum member satisfaction and deputise in his/her absence. While operating within budget to consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet. WHAT WILL YOU DO Your main duties and responsibilities are: Create and produce high quality daily and seasonal food items, and assist the Executive Chef in developing and changing menus according to outlet operation, market and business goals requirements Conduct regular demonstrations of existing or new dishes Ensure the kitchen is managed efficiently and professionally, and that sections are prepared and ready for service at each meal period Coordinate with the Executive Chef menu plans, descriptions, costing, photographing and breakdown of all dishes available Make purchases of food and kitchen items within the agreed budget, in order to maximise gross profit and achieve food cost targets and objectives as set down by the Executive Chef Carry out stock take of food items to ensure an adequate supply and to inspect the quality of this to ensure statutory compliance Provide support and training to all sections of the kitchen, with usage of kitchen equipment, menu knowledge, job role expectations and future development of each chef Ensure that colleagues follow the rules set by the Club and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of absenteeism be it due to sickness or otherwise Be proactive in preventing waste of food of any kind and over-production to mis-en-place by keeping food orders from store or supplies to a minimum, minimizing consumption of gas, electricity and water