Junior Sous Chef

4 weeks ago

Canada, CA Accor Hotels Full time
Company Description

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments, and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

A wondrous and striking landmark in Downtown District, designed by the award-winning architects Aedas and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.


Job Description
  • Assist the Sous Chef or Chef de Cuisine to set standards and maintain them.
  • Ensure the smooth operation of the department by optimizing the use of materials and manpower, maximizing revenue and guest satisfaction.
  • Coordinate and execute training of Kitchen colleagues.
  • Motivate colleagues.
  • Cook food daily according to business requirements.
  • Assist the Chef de Cuisine/Sous Chef in supervising all kitchen colleagues.
  • Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus.
  • Attend meetings as required in the Operational Manual and update the Executive Chef / Executive Sous Chef on points raised.
  • Attend daily and monthly meetings with kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed).
  • Assist the Chef de Cuisine or Sous Chef in establishing culinary standards specific to banquets that meet the needs of the target market.
  • Assist in planning menus and recipes and test samples with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine.
  • Write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
  • Use locally and seasonally available products in menus and specials.
  • Inspect daily all fresh food received to ensure quality is maintained.
  • Inspect food stores and refrigerated areas twice daily, suggesting correct storage methods to comply with Health & Safety regulations.
  • Check daily food preparation, individual costs, quality, quantity inventories, and portion control.
  • Establish job methods and supervise cooking standards regularly with the Chef de Cuisine/Sous Chef.
  • During service periods, run the hot plate and assist as needed, ensuring presentation and quality of food meet established standards.

Qualifications
  • 3 years experience as Chef de Partie or similar position.
  • Strong communication skills: verbal, listening, and writing.
  • Innovative, proactive, and reliable.
  • Ability to work well under pressure in a multicultural environment.
  • Cost awareness.
  • Basic Food and Hygiene training certification.
  • Managerial and computer skills.
  • High communication skills and fluency in English; additional language is a plus.
  • Knowledge of product specification.
  • Creative in terms of quality and presentation of food.
  • Leadership and team-building skills.
  • Versatile and resourceful.
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