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Jr. Sous Chef

Company Name: Movenpick Hotel Jumeirah Lakes Towers
Employment Type:Full Time
Location: Dubai
Experience: 6+ years
Degree: Bachelor
Nationality: Any
No. Of Vacancies:1
Job Description:
Hotel Overview:
Contemporary, modern and elegant 5-star accommodation, the Mövenpick Hotel Jumeirah Lakes Towers is based in one of the most dynamic locations in Dubai – Jumeirah Lakes Towers.
Just off the famous Sheikh Zayed Road, the 168-room hotel is close to Dubai’s thriving key business districts and commercial free zones, minutes away from the city’s most iconic attractions and walking distance to Dubai Metro.
Overlooking tranquil lakes and the striking Dubai Marina skyline, the hotel offers its guests 3 dining and entertainment options, 7 meeting rooms, an outdoor pool and spa. Mövenpick Jumeirah Lakes Towers is is highly convenient for business activities or leisure as suited for exploring one of the most exciting cities in the world.
Assists Executive Chef in the supervision of all colleagues engaged in the kitchen.
Attends daily meetings with Head Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter
Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
Plans menus and compile recipes for food tasting to be approved by Head Chef
Inspects 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
Checks any spoilage and ensure regular turnover of food items and inform the Head Chef
Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
During service periods, personally runs the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues
Creates internal operating process to ensure food is always consistent and making tools available to the line colleagues for implementing consistency within the system
Should be updated with current market trends in food and beverage and have an approach to make great experiences for guest dinning
Should be aware of the competition and industry knowledge of new techniques and other know how
Liaisons with purchasing department to ensure all the items used in the kitchen are of best quality and always opt to bring new ingredients or better-quality produce
Should be aware of the pulse of his team members and ensure their growth and professional wellbeing
Ensures the personal hygiene of colleague is up to the standard
Ensures that the daily logbook is utilized and complaints are immediately reported to the Head Chef
Ensures that all points mentioned in the log book have been carried out i.e  mis en place and other instructions to complete the operation
Maintains record and follow up documentation, checklists for control purposes
Ensures all the Dubai municipality and HACCP regulations are followed and documentation is up to date as per requirement, readiness for all hygiene audit at any given point of time
At least 6 years of progressive experience in a hotel
Pub and Restaurant experience are a must
Completed kitchen apprentice or chefs training courses for at least one year
Diploma in hotel management
Knowledge of various cooking methods, ingredients, and procedures
Great management and leaderships skills
Familiarity with industry’s best practices

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