Junior Sous Chef

At the 25hours Hotel One Central, Bedouin traditions are brought back to life and reinterpreted in a contemporary way. Here our colleagues become storytellers themselves. With a view of the Museum of the Future near the Dubai International Financial Center, everyone will find their way to us. Whether for an ice cream walk or a birthday celebration, we also enjoy spending time together outside of work. We are a colourful, diverse, professional team and love our friendly, informal culture.

COME AS YOU ARE & JOIN THE  25h TRIBE.

How does your working day look like …

Brand & Strategic Leadership

• Ensure recipes are followed accurate, support keep pickup charts and recipe cards up to date.
• Ensure the product offer can be delivered effectively within the existing F&B operations and create appropriate development plans with the Sous Chef and Head Chef.
• Maintain excellent communications with operational Chefs and other relevant services teams on menu development issues. Working in cohesion to train, implement and ‘land’ all new menus/recipes and concepts.
• Ensure daily quality control and consistency checks to make sure the quality is up to expected standards
• You will be active on Workplace, gathering all needed information and encourage the team to be aware of all happenings around the hotel and are capable to use this information on a daily basis.

People Management

• Share knowledge of food innovation and best practice within the culinary Team.
• Attend and conduct training and development programs as and when required, improving performance, and promoting the development of the team.
• You'll communicate effectively with subordinates and immediate superiors.
• You'll be capable of expressing clearly, listening, and absorbing information.
• You will participate in special activities to develop and increase team morale and spirit.
• You will be leading by example and actively working on a section in service teams, improving the team’s capabilities and ensuring quality on all sections.
• Knows and understand the Job Descriptions and responsibilities of all culinary staff in the outlet or involved in the outlet.
• You'll be attending daily briefings and be keeping communication transparent.
• You'll manage time effectively, by meeting deadlines on time.
• You'll be coaching and counselling subordinates effectively.
• You'll ensure that subordinates personal hygiene is always up to the highest standard
• You'll evaluate objectively the performance of Kitchen staff and conduct a quarterly appraisal.
• Conduct daily line checks and quality control through the whole kitchen team and food options.
• Enforce disciplinary measures where needed to ensure quality and brand standards are followed.
• You'll assist with the weekly duty roaster as well as vacation planning of subordinates throughout the year.

Operations Management

• Responsible for the operation, and coordination of the Kitchen in absence of the Sous Chef and Head Chef and taking the lead in daily operations.
• You'll ensure compliance for all the food policies and procedures in the kitchen.
• Responsible for delivering highest quality without compromising it.
• Responsible for ensuring daily storeroom requisitions, stock control and sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Responsible for ensuring enough operating equipment and supplies for production.
• You'll follow the technical guidelines and preparation processes for the letter, avoiding all wastage.
• You'll keep information flow and ordering procedures and requirements in compliance with the Sous Chef and Head Chef in Charge for the ordering procedures or his substitute in charge.
• You'll ensure Dubai Municipality Food Control Section Regulations are adhered to in detail, that Stewarding records are up to date and filled in correctly.
• You'll enforce quality standards and compliance.
• You'll control Food Stock in regard of freshness and expiry date. Order food daily as required using Future Log, ensuring that the food cost is kept in line.
• You'll operate within the set food cost for the respective Area / Outlet
• You'll direct the activities of food quality, productivity, and creativity to maintain and improve standards according to menus, a la carte, promotions, and special requirement.
• You'll carry out a firm and fair employee treatment policy.
• You'll oversee and manage food stocks, ordering and quality of products used as per standards.

Hygiene & Safety

• You'll ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
• You'll respects the instructions and safety guidelines for the equipment used.
• You'll applies the hotel's safety regulations (in case of fire etc).
• You'll responsible for HACCP documentation and/or Food watch if the system is implemented.
• You'll respects the hotel's commitments to the sustainability program (saving energy, recycling, sorting waste etc).

Your personality counts more than your CV …

• Vocational diploma in food & beverage and/or any initial training if the person is highly motivated by the sector and that his/her level of commitment and skills have been validated.
• Own Language and English written and verbal.
• PIC Certificate (to be provided)
• First Aid & Fire prevention training

What’s in it for you …

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world
• Benefit from great offers from our numerous cooperation partners
• Be part of our hilarious staff parties and much more...