Sous Chef - Liv
at Marriott International Inc
Dubai, دبي, United Arab Emirates -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 18 Sep, 2024 | Not Specified | 18 Jun, 2024 | N/A | Good communication skills | No | No |
Required Visa Status:
Citizen | GC |
US Citizen | Student Visa |
H1B | CPT |
OPT | H4 Spouse of H1B |
GC Green Card |
Employment Type:
Full Time | Part Time |
Permanent | Independent - 1099 |
Contract – W2 | C2H Independent |
C2H W2 | Contract – Corp 2 Corp |
Contract to Hire – Corp 2 Corp |
Description:
Job Number 24102997
Job Category Food and Beverage & Culinary
Location W Dubai - The Palm, West Crescent, Dubai, United Arab Emirates, United Arab Emirates VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Non-Management
POSITION SUMMARY
- Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine.
- Assist Chef de Cuisine & Executive Sous Chef in the Day to Day Operations.
- Prepares and develops menus, recipe costing, training of dishes
- Assists with training and developing
- Communicate with restaurant manager for smooth running of front and back of the house.
- Responsible for maintaining a strong client relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees.
- Monitor kitchen preventive equipment list. Manage culinary equipment list.
- Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
- Inspect and overseas the cleanliness and maintenance of all function space, public areas, and service areas.
- Responsible for monthly schedule and payroll for the outlet.
- Responsible for stock rotation, direct purchase and control of expiry food product on the shelving.
- Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards.
- Estimates and communicates daily production needs. Apply line check and MEP monitoring.
- Responds appropriately to guest needs during hours of operation.
- Ensure that internal communication are communicated with on a daily basis.
- Assess quality control of food production
- Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
- To project a pleasant and positive professional image to all contacts at all the times.
- Ability completes food inventory and ordering through birchstreet.
- Lead and support the junior members of the team through training.
- Implementation and monitoring of training matrix.
- Overseas all talent LPP.
- Seek own solutions to the minor obstacles that occur from time to time.
- Daily data collection and reporting of issues as they arise.
- Review the daily production sheets with chef de partie when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guest service.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
- Operate all kitchen equipment and conduct them with safety in mind at all the times.
- Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environment policies and programs as required.
- Make sure to log all information in the kitchen log book.
- Work as team. Assist other outlet when need help.
- Work in conjunction with the HACCP to ensure we are in compliance to hotel food satety and local municipality requirement.
% of Time Spent
90%
Interaction with internal associates, to ensure guest satisfaction meets or exceeds standards.
5%
Any duties as assigned by superior
5%
Developing yourself
Responsibilities:
Please refer the Job description for details
REQUIREMENT SUMMARY
Min:N/AMax:5.0 year(s)
Hospitality
Hotels / Restaurants
Hospitality
Graduate
Management
Proficient
1
Dubai, United Arab Emirates