Jr. Sous Chef - Indian cuisine

Job description / Role

Company description

Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.

Job description

Assist Sous Chef or Chef de Cuisine to set standards and maintain them to Raffles Bahrain standards. Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. Coordinate and execute training of kitchen colleagues. Be able to motivate colleagues. Cook any food on a daily basis according to business requirements.

Duties & responsibilities

• Report for duty punctually wearing the correct uniform and name badges at all times.
• Assist the Chef de Cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen.
• Attend daily meetings with the Executive Chef/Executive Sous-Chef regarding the menus.
• Attend meetings as required in the Operational Manual and update the Executive Chef/Executive Sous Chef on points raised.
• Hold daily and monthly meetings with kitchen colleagues and report to Executive Chef/Executive Sous Chef (or designate when instructed).
• Assist the Chef de Cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
• Assist the Chef de Cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef/Executive Sous Chef.
• Write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
• Use, wherever possible, locally and seasonally available products in menus and specials.
• Inspect daily all fresh food received to ensure the quality is maintained.
• Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with health and safety regulations, avoid spoilage, ensure regular turnover of food items, and give completed checklists to the Executive Chef (or any designates).
• Check daily food preparation, individual costs, quality, quantity inventories, and portion control.
• In conjunction with the Chef de Cuisine/Sous Chef, establish job methods and supervise regularly, correcting if necessary, cooking standards to maintain high quality of food and service.
• During service periods, personally run the hot plate and assist when needed to ensure that presentation and quality of food meet established standards.
• Liaise with the Chief Steward (or any designates) to ensure high standards of cleanliness are maintained in all kitchen areas, such as machinery, small kitchen equipment, floors, and fridges, and ensure sufficient supply of crockery and cutlery for service and banqueting.
• Plan rosters on a weekly basis and review daily with the Chef de Cuisine/Sous Chefs (or any designates) regarding overtime, rosters, holiday requirements, and absenteeism.
• Report accidents and sickness in the logbook and notify the Chef de Cuisine/Sous Chefs (or any designates) daily.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine/Sous Chefs (or any designates) and follow up to ensure necessary work has been carried out.
• Instruct on the correct usage of kitchen equipment and machinery and check that this is carried out properly by all kitchen colleagues as set out by health and safety regulations; correct usage if necessary.
• Ensure that the standards set by the company's policy and procedures regarding personal hygiene are maintained by all kitchen colleagues.
• Ensure that the daily logbook is utilized and complaints are immediately reported to the Chef de Cuisine/Sous Chefs (or any designates).
• Complete material checklists (e.g., mise-en-place) within own department for all sections.
• Check daily each section in own department to ensure work has been carried out properly.
• Check daily function sheets within Main Board.
• Pass all information to late shift about functions.
• Maintain all hotel records and forms as prescribed by local hotel management and policies.
• Plan and implement effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.
• Maximise colleagues' productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Hold a daily training session and keep records about it.
• Assist the Chef de Cuisine/Sous Chef (or any designates) to develop standard recipes which allow the kitchen department to operate at an acceptable food cost.
• Assist the Chef de Cuisine/Sous Chef (or any designates) to maximise colleagues' productivity in order to minimise payroll costs.
• Monitor operating costs and take corrective action when necessary to reduce expenses.
• 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 banqueting operations.
• Develop menus, buffets (where applicable), and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• The above description is not exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications

Qualifications & requirements:

• Reading, writing, and oral proficiency in the English language.
• Second language preferred.
• High school graduate.
• Good leadership, training, motivation, and communication skills.

Experience:

• Eight to ten years experience in cooking and supervision.

Additional information

• Opportunity to join the first Raffles in Bahrain.
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference through our Corporate Social Responsibility activities.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.