Sous Chef - Commissary
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Job Description
- Prepare and cook exquisite cuisine in accordance with menu specifications and recipes, meticulously following directives from the Chef De Cuisine.
- Collaborate with the Executive team to establish and uphold service and culinary benchmarks, aligning with the group’s policies, procedures, and exacting quality criteria.
- Inspire team members and contribute to identifying opportunities for engagement in transformative initiatives, programs, and projects, emphasizing best practices, process enhancements, and heightened productivity.
- Enforce sanctioned departmental policies, procedures, and protocols, issuing clear instructions to subordinates and monitoring their adherence to ensure methodical execution, exceptional service delivery, and adherence to standards of excellence.
- Remain abreast of industry trends, pioneering techniques, and culinary advancements, integrating newfound knowledge into operational strategies.
- Strategically manage restaurant resources such as food inventory, energy consumption, labor efficiency, and water conservation.
- Oversee the meticulous inspection of all dishes leaving the section, ensuring strict compliance with kitchen quality standards.
- Adhere unwaveringly to Health, Safety, and Environmental protocols, Fire Safety regulations, and audit protocols, in strict conformity with HACAP and Jumeirah's operational frameworks, guaranteeing the delivery of world-class hospitality services.
- Assume responsibility in the absence of senior chefs, maintaining meticulous kitchen records and upholding labeling standards, while ensuring strict adherence to established quality procedures.
- Effectively communicate any section-related challenges to the Executive Sous Chef, promptly executing directives to swiftly resolve issues and ensure seamless kitchen operations
Employment Type
Full-time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
