Sous Chef

Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a 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.

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Sous Chef is responsible for the smooth running of the daily kitchen operation. The Sous Chef report to the Head Chef/ Chef de Cuisine.

• Schedules the working hours of all kitchen staff in coordination with the Head Chef/ Chef de Cuisine, taking into consideration the expected business volume.
• Arrange extra staff during a high volume of business if warranted by an unexpected business or dismiss them earlier if business is slow.
• Trains regularly all cooks andmakes sure thatthey fulfil their given tasks at all times.
• Accepts flexible working hours according to the business demand.
• Attends meetings and trainings required by the Executive Chef.
• Assignindetail, specific duties to the Unit Chef or subordinates and instructs them in their work.
• Carries out full stock-taking at the end of each month in collaboration with the Cost Control Department.
• Insists on personal cleanliness and proper discipline of all employees under his direct supervision.
• To be responsible for the quality of all food prepared in the restaurant. Checksconstantly all dishesfor their taste, temperature, and visual appearance.
• Makes surethat all dishes are uniform and that established portion sizes are adhered to.
• Reports to the Executive Chef all staff matters, recommends promotions, transfers, and all staff-related points together with the Head Chef/ Chef De Cuisine.
• Check with maintenance that all kitchen equipment is functioning properly.
• Attempts to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly).
• Ensure that all HACCP guidelines are achieved and maintained.
• Prevent the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
• To be aware of all hotel policies & procedures.
• Maintain a friendly and pleasant attitude at all times toward co-workers. Always wear a clean and tidy uniform, name badge, and safety shoes.
• To be familiar with the emergency procedure of the hotel.
• To be responsible for the daily order of food products and all internal kitchen transfers.
• Manages time effectively by meeting deadlines on time.
• Identifies and solves problems in a professional manner.
• Completes the daily log book after duty and mentions all relevant information about the operationincludingcomplaints.
• Administers personnel actions for leave, overtime requests, disciplinary actions, and commendations.

• Experience:
  
  Extensive experience in the kitchen field in the hotel industry. Must have International Kitchen Experience and resort experience will be a plus.
• Education:
  
  Postgraduateand/or Hotel Management School / Apprenticeship. Master's Degree preferred but not required.
• General
  
  Skills:
  
  Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity, and quality standards. Must possess strong leadership qualities, Training techniques, Proper communication, and Organizational skills.
• Technical
  
  Skills:
  
  Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible…