Sous Chef at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

23 Feb, 26

Salary

0.0

Posted On

25 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Recipe Development, Team Management, Food Preparation Standards, Hygiene Practices, Financial Decision Making, Guest Satisfaction, Sanitation Compliance, Culinary Trends, Resource Allocation, Payroll Management, Training and Development, Quality Control, Kitchen Operations, Communication Skills, Problem Solving, Time Management

Industry

Hospitality

Description

Company Description Novotel Dubai Gold District - Hotel that makes every moment matter Soak up the futuristic glamour and vibrant trading legacy of Dubai at Novotel Dubai Gold District, a 4-star hotel perfectly situated within 10 kilometers from both Dubai International Airport and the Dubai Cruise Terminal at Port Rashid, and only 15 minutes away from the Dubai World Trade Center, making it an ideal destination for both business and leisure travellers. Located in Dubai's historic trading hub, Novotel Dubai Gold District offers easy access to the Gold and Spice Souks, blending culture and commerce. Perfect for business or leisure, it combines comfort, style, and connectivity in the city's golden heart. After a day of business or exploration, unwind in one of 290 elegant rooms offering comfort, modern amenities, and city views. Relax on the 14th floor with an outdoor pool, spa, and gym overlooking Dubai's shimmering skyline. Located in the heart of Dubai's historic trading hub, Novotel Dubai Gold District offers easy access to Gold Souk, Spice Souk, Port Rashid Cruise Terminal, and Dubai International Airport-an ideal base for exploring the city. Job Description Key Responsibilities: Select and develop recipes based on the theme and new F&B Trends and Accor F&B Philosophy. Help to direct, control and co-ordinate the activities of all chefs and kitchen attendants, engaged in preparing and cooking food. Trains, develops and motivates supervisors and culinary team to meet and exceed established food preparation standards on a consistent basis. Responsible for the smooth running of the kitchen, assist Cluster Executive Chef and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Advocates to Cluster Executive Chef in financial/business decision making, demonstrates honesty, integrity and also leads by example. Assists in the implementation of a flexible employee base. To allocate employees over the division based on established business productivity. Ensure that all food is prepared and served according to the standards set by himself and the Cluster Executive Chef. Produce and checks cooking and presentation of food. Makes sure all equipment and utensils are clean and in working condition at all times. Check all areas of the hotel in regards to sanitation and hygiene, to prevent contamination of any kind and ensures the kitchen complies with health and safety standard as to prevent accidents. Participates in kitchen meeting and represents the Cluster Executive Chef at all other meeting during his absence. Maintains all hotel records and forms as prescribed by HACCP, Hotel management and policies. Is aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through competitive hotels reviews, trade fairs, networking and literature. Coordinates with Purchase department to procure the best available raw material in both quality and price. Champions guest satisfaction efforts for long stayers with personalization of their diet requirements. Administration: Reviews guest comments, takes guest feedback (in-person and social media) for guest satisfaction results and other data to identify areas of improvement. Ensures all kitchen Heartists maintain required food handling and sanitation certifications Reviews monthly forecasts and schedule resources accordingly. Co-ordinates an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking. Ensures that the Departmental Operations Manuals, Policies & Procedures and SOPs are prepared and updated annually. Ensures that all Culinary forms and reports are forwarded in time to concerned departments. Additional Information Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities. When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

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Responsibilities

The Sous Chef is responsible for selecting and developing recipes, directing kitchen activities, and ensuring food preparation standards are met. They assist the Cluster Executive Chef in managing kitchen operations, including profit control, hygiene practices, and staff training.