Sous Chef-Junior

Job details

Education and experience

• High school diploma or GED and four years of experience in culinary, food and beverage, or a related professional area; alternatively, a relevant two-year degree and two years of related experience.
• The alternative degree may be in Culinary Arts, Hotel and Restaurant Management, or a related major.

Kitchen standards and production

• Maintain food handling and sanitation standards and ensure employees keep work areas clean and sanitary.
• Perform culinary and related kitchen duties during periods of high demand.
• Oversee production and preparation of culinary items.
• Coordinate with restaurant and banquet departments on service timing for events and meals.
• Comply with loss-prevention policies and procedures and strive to improve service performance.
• Communicate areas needing attention to staff and follow up on completion.
• Lead shifts while preparing food and executing requests to required specifications.
• Prepare and cook foods for regular service, special guests, and functions.
• Supervise cooks and other workers engaged in food preparation.
• Check raw and cooked food quality; assist with food presentation and decorative displays.

Team and shift operations

• Supervise daily shift operations and staffing levels to meet guest service, operational, and financial objectives.
• Ensure employees have supplies, equipment, and uniforms and complete assigned duties.
• Participate in performance appraisals, give feedback, address employee questions and concerns, and communicate role expectations.
• Participate in employee recognition, conduct training when appropriate, and monitor progress against performance expectations.

Department and guest support

• Participate in department meetings and communicate departmental goals consistently.
• Support new menus, concepts, and promotions for restaurant outlets and banquets.
• Set a positive example in guest relations, handle guest problems and complaints, and seek supervisor assistance when needed.
• Empower employees to provide excellent customer service within guidelines.
• Report equipment malfunctions and attend pertinent meetings.
• Purchase appropriate supplies and manage food and supply inventories according to budget.

Location and schedule

• The role is based on Sheikh Zayed Road, Dubai, United Arab Emirates.
• The position is not remote.