Sous Chef - Steakhouse

at  The First Group

Overview:
Comprising of The First Group’s award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.
The First Collection’s portfolio of five operational hotels are renowned for their world-class service and cutting-edge amenities designed to ease guests into their stay. The First Collection at JVC opened in September 2021 and is the first branded and managed hotel under the group. Grand Heights Hotel Apartments, offers comfortable studios and one-bedroom apartments in the heart of the city, and is owned and managed by The First Collection. Bringing to the market a range of franchised properties, the group also manages TRYP by Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime location and is a franchise of The Ascott Limited.
The First Collection’s restaurants offer exceptional and original dining experiences that focus on creating unique lifestyle-driven dining concepts with a strong emphasis on quality and affordability. The rapidly growing portfolio of restaurants, cafes and bars features a dynamic mix of homegrown brands and recognised International franchises, including MasterChef, the TV Experience – the world’s first restaurant based on the global TV phenomenon. With an emphasis on social dining, this exciting restaurant portfolio is helping establish the collection of upscale and upper midscale hotels among Dubai’s hottest gastronomic and lifestyle destinations.
With ambitious growth plans in the years ahead , The First Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.
Job Description:

KEY RESPONSIBILITES:

• Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine.
• Assit Chef de Cuisine in the Day to Day Operations.
• Prepares and develops menus, recipe costing, training of dishes.
• Assists with training and developing.
• Communicate with restaurant managers for smooth running of front and back of the house.
• Responsible for maintaining a strong guest’s 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 weekly, 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 is communicated with on a daily basis.
• Assess quality control of food production.
• Carry out close liaison with all section of the kitchen 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 FMC.
• Lead and support the junior members of the team through training.
• Implementation and monitoring of training matrix.
• Overseas all talent PRP.
• 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 parties or JNR sous chefs, 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 guests 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 safety and local municipality requirement.
• Ideally PIC Level trained.
  It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.

Please refer the Job description for details