Junior sous chef Turkish Cuisine

• Meet daily with Executive Chef / Executive Sous Chef to communicate daily operational challenges & successes
• Attend daily Food & Beverage line – up in the absence of Sous Chef
• Promote a fun, professional and disciplined work environment
• Support/coach/lead & motivate kitchen colleagues & managers
• Actively share ideas, opinions & suggestions in weekly Sous Chef meeting
• Ensure all kitchen colleagues & managers are aware of standards & expectations
• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining The Fairmont Dubai’s quality standards
• Implement HACCP standards in the hotel with the assistance of the Executive Sous Chef, Hygiene Officer and its members.
• Ensure proper hygiene as per Abu Dhabi Municipality, promote Health and Safety at all times
• Ensure all grooming, spot check and temperature control sheets are filled as required
• Complete monthly one on one’s, probation & annual reviews of kitchen managers as required
• Conduct daily walk through to ensure proper cleanliness and follow - up
• Ensure consistent on-the-job training sessions for culinary colleagues & managers are maintained
• Liaison daily with Outlet Managers to keep open lines of communication & guest feedback
• Strive to improve all food preparations, presentations & menu selections
• Strive to achieve and surpass JD Power targets with kitchen colleagues
• Co- chair monthly EES committee meetings with colleagues to address colleague EES issues
• Creation of all food menu’s for outlets
• Continually expand on our current food product to lead our colleagues to the next level
  

Qualifications

Requirements

• High school diploma or above
• Minimum of 2 years previous experience in a similar role
• Strong knowledge of Food hygiene and safety regulations
• Ability to communicate with customers and other staff members
• Strong leadership skills
• Strong communication skills, both written and verbal
• Good interpersonal skills
• Ability to multitask