Junior Sous Chef

at  The Meydan Hotel

· Works with the Executive sous chef and Chef De Cuisine to produce diversified menus in accordance with the restaurant’s policy and vision.
· Comes up with new dishes which appeal to the clients and their dietary requirement, whenever required;
· Establishes the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”.
· Produces high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;
· Plans the food design in order to create a perfect match between the dish’s aspect and its taste;
· Discovers talented chefs and train them in order to reach the high standards of the location;
· Trains the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
· Creates tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;
· Develops a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
· Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
· Makes sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
· Maintains and organizes their station and equipment in a neat and orderly fashion to meet the Chef’s expectation.
Oversees all daily productions including Banquet orders
Job Type: Full-time

Ability to commute/relocate:

• Dubai: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Please refer the Job description for details