Executive Sous Chef, One and One Za''abeel

Overview

Executive Sous Chef, One and Only One Za abeel (19358)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

The Executive Sous Chef will lead, manage, and organize all requirements for his/her respective kitchens to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef / Culinary Director. He/she will ensure proper hygiene and sanitation in the workplace under his jurisdiction, adequate stocks of working materials, inter–department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels.

The Executive Sous Chef will stand in as the Executive Chef during the absence of the Executive Chef/Culinary Director while always maintaining the resort food cost. The successful candidate will ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedback with the chef in charge and the management.

The feedback then will ensure high levels of food and service quality and guest satisfactions are always maintained.

• To ensure that the quality levels of designated kitchen production and presentation is always maintained at its highest level.
• To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles.
• To ensure all recipe manuals are updated as menus and adhere to standard kitchen policies.
• To ensure that all product requisitions are prepared within the time parameters, set by the resort and always displays attributes of genuine hospitality.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To participate in the service of any special functions or events organized by the resort.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To supervise the undertaking of physical asset inventories when required.
• To maintain and create a working environment that reflects a sense of place.
• To conduct performance appraisals for kitchen employees.
• To assist in the process of recruiting new employees for the respective kitchen.
• To continuously train and motivate subordinates to ensure resort standards are maintained.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure.
• To ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
• To perform any additional or special duties, as directed by the Executive Chef and Culinary Director.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
• To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

• Minimum 3 years’ experience as a multi outlet Chef de Cuisine or currently an Executive Sous Chef in an International luxury hotel
• Able to manage a busy kitchen and work under pressure and international experience is preferred
• Strong leadership and management skills and strong attention to details
• Must have culinary certificate, accredited education requirement, or equivalent 10 years of experience
• Excellent communication skills and ability to work in a multi-cultural environment
• Comprehensive knowledge of HACCP as well as general health & safety in the workplace
• Computer knowledge, email, MS Office, kitchen management software