Sous Chef - Pastry

at  Melia Hotels International

“THE WORLD IS YOURS WITH MELIÁ”

Joining Meliá is to embark on a journey without borders because the possibilities of growing and training here are endless. It is knowing that the world is yours and that you can work in many countries. And all with the feeling that you are part of a big family.
It means knowing that you have started one of the most exciting journeys of your life, a journey in which inspiration will always accompany you. Do you dare to be the owner of your professional career in an inspiring world?

BECAUSE BELONGING TO THE GREAT MELIÁ FAMILY IS BEING VIP

You will enjoy My MeliáRewards which is the exclusive loyalty programme for our employees with exclusive benefits and advantages.
In addition, enjoy the My MeliáBenefits programme: with flexible remuneration, exclusive discounts on a variety of products and services, active and healthy lifestyles, and charitable initiatives. Be as proud to belong to Meliá as we are of you
We are excited to introduce you to a luxurious and unique urban resort - Melia Desert Palm, a proud member of The Melia Collection. The resort is a five-star boutique property, offering a wide range of one, two, and three-bedroom villas, each featuring an intimate and completely private pool, which is highly sought after, especially amongst the GCC clientele. Additionally, you can stay in our beautifully curated suites with a view of the greenery. What makes this resort stand out is its equestrian theme, which is reflected in every aspect of the property. From four polo fields to a professional polo club, a riding school, and over 200 horses on the estate, you will be surrounded by the beauty of these magnificent animals. If you’re looking for relaxation and rejuvenation, then you will love the world-class treatments available at the Samana Spa, or the wellness classes offered in our large recreation center. And when it comes to dining, you will be spoilt for choice with three delightful restaurants to choose from, or you can order food to your villa. Conveniently located just 20 minutes from the DXB airport and 25 minutes from Dubai Mall, Melia Desert Palm offers a serene oasis amidst the hustle and bustle of Dubai. You can unwind and soak up the tranquility of the lush estate while enjoying spectacular views of the dramatic Dubai skyline.
At Melia Desert Palm Member of Melia Collection, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all. #LI-MR1

The Sous Chef - Pastry is responsible for below tasks and others assigned by thier departments as necessary.

• Develop new menu options based on seasonal changes and customer demand.
• Come up with new dishes which appeal to the clients, whenever required
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Assist the Executive Chef in recruiting and training new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef’s absence.
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
• Maintain order and discipline in the kitchen during working hours
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Verifies that food storage units all meet standards and are consistently well-managed
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Review banquet event orders (BEO) on a daily basis and make note of any changes.
• Brief the banquet kitchen colleagues daily about the upcoming and current functions.
• Able to coordinate banquet production and plating with the Executive Chef, Chef De Cuisine and Sous Chef.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen chefs to execute.
• Effectively communicate both verbally and in writing to provide clear direction to colleagues.
• Take physical inventory of specified food items for daily inventory.
• Assist the hotel’s sales & catering with banquets, parties and other special events.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
• Assist the Executive Chef in banquet menu development and execution.
• Responsible to maintain all equipment in a proper operational condition.
• Responsible to oversee the regular cleaning of all equipment used in the kitchen.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
• Review sales and food cost with the Executive Chef to ensure that the kitchen is meeting budgeted costs.
• Plans and manages food quantities and plating requirements for all functions.
• Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the presentation guidelines.
• Maintain food safety and protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Identifies the developmental needs of kitchen colleagues and provide coaching, mentoring to improve their knowledge or skills.
• Able to help in cooking and food preparation, as and when required.
• Able to perform other duties as assigned by the management.

• Develop new menu options based on seasonal changes and customer demand.
• Come up with new dishes which appeal to the clients, whenever required
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Assist the Executive Chef in recruiting and training new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef’s absence.
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
• Maintain order and discipline in the kitchen during working hours
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Verifies that food storage units all meet standards and are consistently well-managed
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Review banquet event orders (BEO) on a daily basis and make note of any changes.
• Brief the banquet kitchen colleagues daily about the upcoming and current functions.
• Able to coordinate banquet production and plating with the Executive Chef, Chef De Cuisine and Sous Chef.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen chefs to execute.
• Effectively communicate both verbally and in writing to provide clear direction to colleagues.
• Take physical inventory of specified food items for daily inventory.
• Assist the hotel’s sales & catering with banquets, parties and other special events.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
• Assist the Executive Chef in banquet menu development and execution.
• Responsible to maintain all equipment in a proper operational condition.
• Responsible to oversee the regular cleaning of all equipment used in the kitchen.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
• Review sales and food cost with the Executive Chef to ensure that the kitchen is meeting budgeted costs.
• Plans and manages food quantities and plating requirements for all functions.
• Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the presentation guidelines.
• Maintain food safety and protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Identifies the developmental needs of kitchen colleagues and provide coaching, mentoring to improve their knowledge or skills.
• Able to help in cooking and food preparation, as and when required.
• Able to perform other duties as assigned by the management