Executive Sous Chef

Company Description

We are far more than a worldwide leader. We are more than 240 000 women and men who share something unique.
Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences
Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion

Sofitel Dubai The Obelisk

Sofitel Dubai the Obelisk is Sofitel’s largest property in the Middle East. The hotel features 594 luxury guestrooms inclusive of 68 suites and 96 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French “Joie de Vivre”. Guests have the option to unwind at the Sofitel Spa with L’Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings.

Part of the Wafi Mall new extension and close to the iconic Raffles Dubai, Sofitel Dubai the Obelisk will infuse the brand’s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist – Front Office Supervisor and help us to make Sofitel Dubai the Obelisk a truly welcoming destination!

The Position

Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing and managing all activities within the Food preparation areas of designated property. Efficient and diplomatic in all situations involving any aspect of Food and Beverages where the reputation of the hotel is represented.

DUTIES & RESPONSIBILITIES

• To report for duty punctually wearing the correct uniform and name badges at all times
• Participate in the planning and costing of menus
• Assist in the preparation of the department budget.
• Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.
• Assist each Outlet Chef to run their Kitchens at an acceptable food cost.
• Help formulate and continually upgrade a Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.
• Interact with management of other departments within areas of responsibility and to develop solid working relationships with them.
• Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
• Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.
• Liaise with the Back of the House Manager (or designates) from Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.
• Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.
• Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.
• Meet and interact with representatives of the local community and potential guests as required.
• Monitor food standards in each Outlet and Banquets.
• Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.
• Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments.
• Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.
• Provide management with creative ideas to project and enhance the Image of Sofitel Dubai the Obelisk.
• Identify market needs and trends in terms of food for both hotel guests and the local market.
• Monitor and analyse the menus and product of competitive restaurants and other hotels' Banqueting Departments.
• Plan and implement effective food promotions.
• Maximise employee productivity.
• Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees.
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
• Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities.
• Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.
• Plan and organise all training activities within the department.
• Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.
• Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel.
• Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.
• Ensure that his employees provide a friendly, courteous and efficient service at all times.
• Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.
• Ensure the proper requisitioning and controlling of supplies.
• Attend meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend Executive Committee meetings.
• Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.
• In the absence of the Executive Chef or at any further instructions, the following duties are also carried out and properly performed:
• Demonstrate commitment to the development and implementation of the QMS system and continual improvement of its effectiveness by:
• Communicating to the colleagues the importance of meeting customer as well as regulatory & statutory needs.
• Ensuring measurable quality objectives are established and actively participate in the review of these objectives
• Review EES/LQA & Market matrix on a monthly basis.
• Ensuring the availability of resources
• Acknowledge the receipt of new or amended documents through HR.
• Ensure customer requirements are determined and met
• Actively promote an awareness of customer requirements throughout the organization
• Ensure appropriate communication processes are established
• Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs
• Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives.
• Maintain appropriate records of education, training, skills and experience.
• Provide constant coaching, counselling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization
• Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization.

QUALIFICATIONS & REQUIREMENTS:

• Reading, writing and oral proficiency in the English language
• Very advanced courses or experience in the administration side of the kitchen.
• Must possess a high level of creativity and high quality standards.
• Very strong leader, communicator and trainer.

EXPERIENCE

8 - 10 years experience in kitchen covering all aspects of cooking in a luxury 5* hotel