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.
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.
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
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
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