European Sous Chef – Armani Hotel

Job description / Role

European Sous Chef - Armani Hotel Dubai

Responsible for planning, directing, controlling, coordinating and participating in the day-to-day operation. Accountable for the production of all Products required by the outlet. Ensures that the product is of the highest quality, and that this is consistently achieved. Assists the Executive Sous Chef and Chef de Cuisine in his Tasks and supports his responsibilities.

Requirements

Based in one of our 8 outlets, you will be responsible for indulging and anticipating our guests ensuring delivery of a refined level of hospitality with exceptional cuisine.

Being part of a unique and exclusive Luxury Brand, it is a must that you bring with you a minimum of two years as a Sous Chef in a 5* hotel experience, fluency in English. FOR EUROPEAN ONLY .

Job Purpose:

Responsible for planning, directing, controlling, coordinating and participating in the day-to-day operation. Accountable for the production of all Products required by the outlet. Ensures that the product is of the highest quality, and that this is consistently achieved. Assists the Executive Sous Chef and Chef de Cuisine in his Tasks and supports his responsibilities.

Administration:

•Assist the Executive Chef in performing his duties and acts as Executive Chef in his absence.
•Attends daily Sous Chef briefing/F&B briefings/Catering meetings/HACCP meeting and any meetings invited or assigned.
•Maintains good and open minded relationships with other F&B section heads, outlets and other departments within the hotel.
•Ensure all HACCP records are kept on time and in a professional set up as set by Executive Chef.
•Control daily that all guest, hotel e-mails or Banquet request are answered within 24hrs either by mail, fax or a personal phone call.
•Supervise and allocate work to ambassadors according to their knowledge and skill level.
•Submit new proposals to the Executive Chef for discussion prior to food tasting.
•Develop recipes and presentation pictures for new menus and standards accurately and always update them.
•Control that yearly vacation leave schedule is cleared within time for all his respective ambassadors.
•Maintains a logbook during the Executive Chefs day off of all daily reports and complaints.
•Ensures that all kitchen ambassadors follow and understand their job description.
•Keeps and reports any incident, problems and complaints to the Executive Chef

Cost Management:

•Keeps open minded working relationship with Cost Controller and checks on daily base on reports to monitor cost and improvement possibilities to control food cost.
•Assists Executive Chef to keep food cost within the assigned budget to ensure profitability
•Supervise Receiving of all goods (Meats, Seafood, Grocery, Fruits, Vegetable, Diary)
•Supervise Food stores belongs to Kitchen(Fruits, Vegetable, Diary)
•Controls effective storage and stock levels in all stores, walk in fridges and fridges
•Control the daily ordering and requisitions to meet budgeted food cost without effecting quality.
•Assist and control production of all Food in the Kitchens.
•Ensure at all times that the labor cost is kept within the budget.
•Assisting and overseeing CDC and Sous Chefs to make accurate recipe cards
•Ensures the hotel cost control policies and procedures are followed
•Conducts market surveys together with Cost Controller
•Contributes to overall profits, through prevention of wastage and maximizing use of raw materials
•Assist Executive Chef in controlling cost related matters to ambassador dining.

Ambassador Management:

•Working with the Executive Chef in encouraging ambassadors and constantly keeping up morale.
•Assists the Executive Chef in the administration of weekly duty schedules and controlling vacation leave.
•Checking and touring all kitchen and subsections on daily base several times.
•Work closely with Hygiene Officer and assist in all his matters.
•Work closely with the Chief Steward and Stewarding team.
•Work closely with Executive Pastry Chef, Chief Baker, CDC and Sous Chefs.
•Works closely with Outlets, Chef de Cuisines, Sous Chefs and Cooks.
•Recommends to the Executive Chef in the selection to transfer, promote or the dismissal of ambassadors.
•Appraises ambassadors on their work performance annually designated by the Executive Chef.
•Delegates specific responsibilities and authority to subordinates
•Maintains and enhances ambassadors grooming and personal hygiene according to hotel policies.
•Ensures that kitchen and stewarding ambassadors levels are scheduled according to business volume
•Responsible for ambassador briefings and training, prior to the implementation of new menus.
•Identifies training needs of kitchen subordinates and recommend to Executive Chef.
•Deduct 5-10min weekly KPI talks one on one with each of his respective ambassador.

Guest Service:

•Get involved in PR activities to promote the hotel or your respective area to its best.
•Be positive and proactive during guest interaction and guest request.
•Walk show kitchens and restaurants to show presence of culinary team.
•Efficient handling of food related guest complaints
•Ensure proper recording of food related or any guest complaints.
•Assist restaurant staff if requested on guest complaints.
•Communicate with guest for special request or when this is required
•Oversee and/ or conduct cooking class if necessary

Maintaining Standards:

•The highest quality of our Food, Beverage & Services provided regardless in the guest areas or heart of the house must be our main focus.
•Actively supporting the Armani Hotels Culture to help achieve our Vision, Mission and Goals.
•Walk show kitchens and Heart of House kitchens to ensure all is according to standards.
•Showing a positive, energetic and caring attitude at all times towards guests and ambassadors.
•Assists the Executive Chef to ensure the hotel’s high standards are maintained and improved continually.
•Armani S.O.P to be followed and enforced on daily base.
•Assists the Executive Chef in maintaining equipment in good condition at all times, to maximize operating life and keep records as per system.
•Attends all training sessions and courses, briefings
•and meetings as required;
•Looking continuously for ways to improve the quality and service.
•Actively supporting the work and decisions of all hotel teams and committees.
•Making a significant and continuous effort to increase professional knowledge, to improve Job Skills and to achieve the goals and objectives set by the Executive Chef.
•Enforces fire safety as per hotels policies.
•Enforce tools and equipment are handled and maintained properly.
•Assist Executive Chef in controlling quality of ambassador dining.

Safety, Hygiene and Cleanliness:

•Follow HACCP and local Hygiene laws at all times
•Assist Executive Chef in supervision over the Stewarding Department
•Ensures hygiene and cleanliness all around the kitchen, food production and food storage areas during active walks per shift
•Ensures standard of food quality and safety at all times during active walks per shift.
•Maintains and enhances ambassador grooming and personal hygiene according to hotel policies.
•Assist Executive Chef in controlling quality of ambassador dining.
•Control cleaning and hygiene in all walk in fridges and fridges (Meats, Seafood, Grocery, Fruits, Vegetable, Diary)
•Reports any incident, problems and complaints to the Executive Chef.

Training:

•Oversees and / or conducts training for ambassadors as well as implementation of regular Training programs
•Hold monthly training classes with the respective team.
•Ensures monthly Training calendar is updated weekly and sessions are conducted punctual.
•Ensures all kitchen ambassadors to comply with the minimum standard of the hotels training hours.
•Follow HACCP and local Hygiene law training courses
•Attend Hotel provided training classes to upgrade your own skills and knowledge
At Armani Hotels & Resorts we are dedicated to nurturing our employees natural talent; being an Ambassador of the Armani Brand we are seeking individuals to work with 'the right attitude', demonstrating sincere, respectful and warm hearted service. Precisely and confidently you will work with us cultivating our multi skilled and empowered Teams.

About the Company

Emaar Hospitality Group LLC, the wholly owned subsidiary of Dubai-based global property developer Emaar Properties PJSC, manages the company’s growing roster of hospitality and leisure projects. Emaar has expanded into hospitality and leisure in line with its Vision 2010 to become one of the most valuable companies in the world through a two-pronged approach of geographic expansion and business segmentation.

With total assets of development value US$1 billion (AED 3.67 billion), Emaar Hospitality owns and manages a diversified portfolio of hospitality assets such as hotels, serviced residences, golf resorts, Dubai Polo and Equestrian Club, recreation clubs, the Dubai Marina and associated yacht club.

Emaar Hospitality Group’s vision is to be recognized as the premier global provider of personal, innovative and memorable lifestyle experiences.

In tandem with the development and management of first class leisure facilities, Emaar Hospitality has rolled out The Address Hotels + Resorts, with a commitment to building a world-class 5 star hotel chain in under a decade.