Sous Chef
Wyndham Hotels & Resorts
Dubai, AE
منذ 2 يوم

Days Hotel by Wyndham Dubai Deira is now seeking a Sous Chef to join our team in Dubai, United Arab Emirates

The role holder is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality and in providing excellent guest satisfaction.

He / She will also require to manage food provisions, assist with guest queries and control costs in his department.

KEY RESPONSIBILITIES

  • Manages all aspects of the kitchen including operational, quality and administrative functions
  • Assists in positive outcomes from guest queries in a timely and efficient manner
  • Ensures that food stuffs are of a good quality and stored correctly
  • Manages the provision of food in the F&B outlets and taking action where necessary to ensure compliance with local legislation and the WHG standards
  • Assists the Cluster Executive Chef in the menu creation
  • Oversees the production, preparation and presentation of all food items to ensure highest quality at all times.
  • Manages customer relations when necessary, in the absence of the Cluster Executive Chef
  • Assists Cluster Executive Chef in on-job training and motivation of the team
  • Complies with hotel security, fire regulations and all health and safety and food safety legislation.
  • Reports maintenance, hygiene and hazard issues.
  • Establishes team members work schedule in your department
  • Ensures that the cleanliness of kitchen at all times
  • Supervises the functioning of all kitchen team members, facilities in order to ensure maximum F&B department profit.
  • Informs on a daily basis the Cluster Executive Chef of all relevant information in operational and personal matters.
  • Inspects physical aspects of all kitchen areas, cold rooms and equipment
  • Assists with banqueting when required.
  • Works closely with the Cluster F&B manager and inform when F&B issues arise.
  • Responds to guest complaints in a timely manner.
  • Understands, implements and monitor promotions in outlets, including buffet.
  • Knows and enforces all local health department sanitation laws.
  • Prepares daily food production sheets.
  • Checks food purchases for proper ordering, quality and price structure.
  • Knows how to compute daily food cost daily.
  • Leadership

  • Maintains a business environment based on the Code of Conduct and Company Vision
  • Maintains and enhances the open door policy to all team members providing advice and guidance when needed in regards to their issues or concerns and / or grievances
  • Assists the Cluster Executive Chef in People leadership of direct reports of your team (recruitment and selection, performance management (Appraisal / PDP), team member development and motivation, counselling / disciplinary issues.
  • Conducts regular coaching sessions / 1 : 1s with direct reports
  • Human Resources

  • Ensures that your department is fully compliant with Wyndham people processes and deadlines that govern all Wyndham properties.
  • E.g. AES, Success Matters, Probation reviews etc.

  • Ensures that the administration of the probation review process in your department and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties
  • Talent Reviews taken place as per the communicated timeline and are live in the business
  • Ensure 100% compliance with all mandatory training for department as well as the Departmental Trainers are positively encouraged
  • Controls the LTO, Absence and Payroll in your department
  • Assists Cluster Executive Chef in conducting interviews for relevant roles in conjunction with HR
  • Ensures that you dine in the Team member restaurant at least three times a week and provide HR Leader on property feedback
  • Supports WeCom with quarterly People, Community and Sustainability engagement events
  • Communication

  • To conduct or chair regular communication meetings with your team and actively participate in relevant business meetings to facilitate effective communication.
  • Conducted documented 121’s with all direct reports
  • Share all relevant information with line manager in 121’s
  • SKILLS & COMPETENCIES

  • Excellent planning and organizing skills
  • Drive for results
  • Strong supervisory skills
  • Excellent culinary skills
  • Good communication skills
  • Ability to work flexible hours
  • Ability to work under pressure
  • Strives to continually improve guest and team member satisfaction while maintaining the operating budget.
  • EXPERIENCE, CERTIFICATION & EDUCATION

  • A Minimum of 3 years in as Sous Chef in a branded hotel
  • Diploma in Culinary arts
  • Proficient with local rules and regulations involving, Health & Safety & HACCP.
  • Ability to stay calm when the pressure mounts.
  • Holder of a basic Food Preparation Certificate
  • Holder of a basic Health & Hygiene Certificate
  • بلغ عن هذه الوظيفة
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