FIVE Hotels and Resorts | Full time
Junior Sous Chef (Italian Cuisine)
Dubai, United Arab Emirates | Posted on 10/15/2024
Work Experience 1 - 3 years A Junior Sous Chef who has worked in and understands high volume Italian operations. Someone who is always a step ahead and is a passionate innovator while being a true culinary enthusiast
Must have an ability to manage and build a team that leaves a mark on every dish that is served.
Expresses the FIVE Vibe by delivering exquisite Italian culinary experiences
Demonstrates great passion, has high energy, and contributes with enthusiasm
Experience working in an Italian cuisine restaurant.
Must be willing to ride the journey of creating a successful FIVE brand.
An active learner with an open mind that embraces change, always solution driven and an ideation expert
Assists Chef De Cuisine /Executive Chef in the supervision of all colleagues engaged in the kitchen.
Attends daily meetings with Executive Chef/Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter
Holds meeting with the colleagues in each kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
Establishes culinary standards for the Italian specialty.
Plans menus and compile recipes for food tasting to be approved by Executive Chef and or Executive Sous Chef.
Inspects 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
Checks any spoilage and ensure regular turnover of food items and inform the Executive Chef or Executive Sous Chef
Checks daily food preparation, individual costs, quality, quantity inventories and portion control.
During service periods, personally runs the hot plate, and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues
Creates internal operating process to ensure food is always consistent and making tools available to the line colleagues for implementing consistency within the system
Should be updated with current market trends in food and beverage and have an approach to make great experiences for guest dinning
Should be aware of the competition and industry knowledge of new techniques and other know how
Liaisons with purchasing department to ensure all the items used in the kitchen are of best quality and always opt to bring new ingredients or better-quality produce
Should be aware of the pulse of his team members and ensure their growth and professional wellbeing
Ensures the personal hygiene of colleague is up to the standard
Ensures that the daily logbook is utilized, and complaints are immediately reported to the Executive Chef/ Executive Sous Chef
Ensures that all points mentioned in the logbook have been carried out i.e., mis En place and other instructions to complete the operation
Maintains record and follow up documentation, checklists for control purposes
* Ensures all the Dubai municipality and HACCP regulations are followed, and documentation is up to date as per requirement, readiness for all hygiene audit at any given point of time
