Sous Chef, French Restaurant
Shangri-La
Abu Dhabi, United Arab Emirates
منذ 7 يوم

BORD EAU RESTAURANT - The taste of France

Experience the taste of France in Abu Dhabi, with Bord Eau’s new dining concept, featuring a unique approach to cooking whereby exceptional ingredients and traditional recipes are presented with a contemporary twist.

Quiet instrumentals and a warm ambiance complement the rich gastronomy to create an intimate dining experience.

Awards and Recognition -

  • Favourite French Restaurant, What's On Awards, 2017
  • Restaurant of the Year and Favourite French Restaurant, What's On Awards, 2014
  • Best Romantic and Highly Commended Contemporary European, Time Out Abu Dhabi Awards, 2014
  • Highly Commended Romantic, Best Contemporary European and Restaurant of the Year, Time Out Abu Dhabi Awards, 2013
  • Restaurant of the Year, BBC Good Food Awards, 2013
  • Best French, What's On Abu Dhabi Awards, 2012
  • Best Contemporary European and Restaurant of the Year, Time Out Abu Dhabi Awards, 2012
  • Favourite European Restaurant, What's On Abu Dhabi Awards, 2010 and 2011
  • Restaurant of the Year, What's On Abu Dhabi Awards, 2010
  • Best Romantic, Best European Contemporary and Restaurant of the Year, Time Out Abu Dhabi Awards, 2010*
  • JOB ROLE

    The Sous Chef Responsibilities and essential job functions include but are not limited to the following : -

    Ensure consistency and highest quality in food taste, temperature and presentation

    Ensure the quality and cleanliness of all food displays with maximum creativity

    Coordinate all food production, and all specific duties to chefs and other staff under his / her supervision

    Check set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards

    Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage

    Check stores and refrigerators and oversee proper storage and recycling of leftovers

    Ensure effective communication among the kitchens and with other departments

    Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications

    Supervise food tasting sessions and guide chefs for new menu implementation

    Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required

    Update menu recipe cards and menu planning for promotions

    Conduct staff training and on-the-job training on kitchen skills and new menu items

    Monitor monthly food inventory turnover and slow moving items

    Review food cost analysis on a daily basis to in line with budget and forecast

    Follow HACCP guidelines and ensure that colleagues comply with HACCP guidelines

    REQUIREMENTS

  • Minimum 5 year experience in culinary field with at least 1 years experience as sous chef in Michelin Star Restaurant or 4 year experience as Chef De Partie in 2 or 3 star Michelin Star Restaurant
  • Extensive knowledge of French Cuisine and fluency in French
  • Excellent leadership & supervisory skills with a hands-on approach
  • Completed an internationally recognized apprenticeship, culinary school or certified training program
  • Certified Trainer for all Food Hygiene Courses and HACCP Courses
  • Positive attitude and high energy level
  • Motivator & self starter; displays initiative & creativity
  • Team player and team builder
  • Knowledge in computer (MS Word, Excel, Powerpoint)
  • قدِّم طلب ترشيحك
    أضف الى المفضلات
    إزالة من الإشارات المرجعية
    قدِّم طلب ترشيحك
    بريدي الالكتروني
    بالنقر فوق "متابعة"، عطي نيوفو الموافقة على معالجة بياناتي وإرسال تنبيهات البريد الإلكتروني لي، وفقًا لسياسة الخصوصية الخاصة بنيوفو. يمكنني إلغاء اشتراكي أو سحب موافقتي في أي وقت.
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    استمارة الطلب