Sous Chef Required in Dubai - Dubai
Sous Chef Required in Dubai
This position manages an assigned outlet kitchen. Responsible for managing food requisitions, effective scheduling, and food cost. Maintains health and safety standards in the kitchen and conducts professional development training for the team of Chef de Parties, Specialty Chef, Demi Chef de Partie, and Commis.
To display a friendly, helpful, and cheerful attitude while communicating effectively with our guests and colleagues to support Miral strategy and values.
To always represent and promote Miral positively to maintain a professional brand image for all concerned stakeholders.
To help achieve department and company objectives, action plans, and key performance indicators.
To enforce and adhere to all UAE laws, health, safety & environmental policies, industry, and company rules and regulations, reporting any safety concerns or incidents to management to minimize risk and maintain a clean, safe, and hygienic environment for all guests and colleagues.
Engage each guest as a unique individual and listen attentively to their requests.
Adhere to all emergency procedures, ensuring guest safety and participating in an evacuation if necessary.
To give guidance and instructions to chefs on fine points of cooking to develop and enhance their cooking skills.
To observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
To give instructions to cooking personnel on fine points of cooking
To assume responsibility for the kitchen in the absence of the Executive Sous Chef or Executive Chef
Ensure that preparation is carried out to the correct specifications and recipes promptly.
Ensure that all perishable foods are stored under refrigerated conditions.
To ensure proper use of materials in a continuous effort.
To ensure the proper use of knives & chopping boards by using the color-coded guidelines.
To support the organization's goals and values
Ensure basic cleaning of work areas and carry out temperature control checks.
As an ideal candidate, you will need to have the following:
Educated to diploma level in culinary or equivalent.
Professional kitchen apprenticeship or chefs training course and previous experience in quality establishments along with good culinary skills.
Minimum three (3) years as a Chef de Partie in a five-star hotel or similar
Good English skills, both written and verbal
Good attention to detail and Interpersonal skills
Proficient in MS Word, Excel, and PowerPoint software programs
Leadership and Problem-solving skills
Ability to develop good working relationships with colleagues, management, and external clients.
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