| Job Location | Dubai - United Arab Emirates |
| Education | Any Graduation. |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
Share?Job Description - Sous Chef - Main Kitchen (RDB01713)?Sous Chef - Main KitchenPrimary Location: United Arab Emirates-Dubai-Raffles DubaiEmployee Status: Regular???We are excited to find the next Heartist? Sous Chef - Main Kitchen to join the Raffles Dubai team!Raffles Dubai promises exceptional standards of service inherent of the Raffles brand and complemented by Arabian hospitality values. Our aim is to keep the Raffles Brand Promise of being an oasis for the Well-Travelled, offering Emotional Luxury to all our distinguished guests.Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore.? The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.?If you are looking for a dynamic environment for growth, please join us as a Sous Chef - Arabic Kitchen.?Summary of Responsibilities:Responsibilities and essential job functions include but are not limited to the following:? ? ?Quality StandardsEnsure consistency and highest quality in food taste, temperature and presentationEnsure the quality and cleanliness of all food displays with maximum creativityOperationsCoordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervisionCheck all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standardsMonitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilageCheck stores and refrigerators and oversee proper storage and recycling of leftoversEnsure effective communication among the kitchens and with other departmentsWork closely with receiving and storeroom to ensure received goods meet Hotel?s quality standards specificationsSupervise food tasting sessions and guide chefs for new menu implementationAttend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as requiredUpdate menu recipe cards and menu planning for promotionsTraining/ DevelopmentQUALIFICATIONSIn-depth culinary knowledgeCompleted an internationally recognized apprenticeship, culinary school or certified training programApprenticeship or any other culinary certificate/diploma an advantage?EXPERIENCEMinimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber
Keyskills :
Sous Chef
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