Sous Chef - Banquets
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Job Description
- Raffles the Palm Dubai is on the western crescent of Palm Jumeirah the world s largest manmade island and archipelago br This luxurious five-star hotel with 391 spacious rooms suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance Guests can enjoy panoramic views a private beach state of the art entertainment and recreational facilities including specialist boutiques a VIP movie theatre signature and private restaurants complemented by exquisite banqueting and conference spaces br The property is set to open in the fourth quarter of 2021 br When visiting Raffles guests will discover the individual personality and story offered by the hotel At the essence of every Raffles is the delivery of thoughtful personal and discreet service to well-travelled guests br Raffles Hotels amp Resorts is an award-winning luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel Singapore The portfolio currently comprises eleven luxurious properties from secluded resorts to city hotels in key locations around the world br If you are looking for a dynamic environment for growth please join us as Sous Chef - Banquets br To maintain a high standard of all food preparation service and hygiene in their respective Kitchens according to the standards required by the management br KEY ROLES amp RESPONSIBILITIES br Quality Standards br Ensure consistency and highest quality in food taste temperature and presentation br Ensure the quality and cleanliness of all food displays with maximum creativity br Operations br Coordinate all Restaurant Banquet food production and all specific duties to chefs and other staff under his her supervision br Check all set-ups for restaurant and banquet functions Responsible for the correct timing during service and that food served is always of the highest standards br Monitor and implement portion control established with the recipe cards and the butcher test minimise waste and spoilage br Check stores and refrigerators and oversee proper storage and recycling of leftovers br Ensure effective communication among the kitchens and with other departments br Work closely with receiving and storeroom to ensure received goods meet Hotel s quality standards specifications br Supervise food tasting sessions and guide chefs for new menu implementation br Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress and other departmental meetings as required br Update menu recipe cards and menu planning for promotions br Training Development br Conduct staff training and on-the-job training on kitchen skills and new menu items br Guide employee orientation for new hires br Ensure staff adhere to hotel regulations re fire safety and emergency procedures br Cost Control br Maintain proper controls over purchase orders and requisitions br Monitor monthly food inventory turnover and slow moving items br Ensure purchasing receiving and all storage are efficiently handled br Review food cost analysis on a daily basis to in line with budget and forecast br Hygiene and Sanitation br Follow HACCP guidelines and ensure that staff comply with HACCP guidelines br Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule br Staffing Human Relations br Recommend promotions transfers of staff to various outlets for Executive Chef approval br Monitor staff
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
