Executive Sous Chef

Responsibilities:
• Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
• Identify market needs and trends in terms of food for both hotel guests and local markets.
• Monitor food standards in each Outlet.
• Provide management with creative ideas to project and enhance the image of Jumeirah Al Naseem.
• Ensure that the outlets operational budget is in line and costs are strictly controlled maximising profitability.
• Ensures that all safety rules, emergency procedures and fire prevention colleagues strictly enforce regulations.
• Assist in the preparation of department budget