Sushi Sous Chef - Strawfire
543377

Culinary / Kitchen

Full time
Emirates Palace Mandarin Oriental, Abu Dhabi
Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a Sushi Sous Chef to join our Culinary team.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city’s largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.

• Effectively supervises all kitchen staff and all culinary operations for assigned shifts.
• Maintains working knowledge of kitchen operations internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
• Ensures efficiency and accurate performance standards are met by maintaining communication with
• all work areas to verify paperwork and inventory controls.
• Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
• Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
• Is always willing to assist F&B employees at designated outlet locations as needed.
• Regularly monitors the inventory of the kitchen supplies and order supplies as needed. Always complete and sign for all stock requisitions and continually monitors inventory costs against budget.
• Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.
• Maintains constant awareness of all events and related functions scheduled for Vendome.
• Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.
• Demonstrates the ability to accurately analyse requisitions while determining adequate quality control measures against product cost.
• Responsibility to carry out 6 months appraisals to line staff & to ensure disciplinary actions are up held in-regard to company policies.
• Participate as team player with other key team members.
• Be a leader and role model to all employees.
• Additional duties as necessary and assigned