Sous Chef - Arabic Specialist - Remote

Overview

The Sous Chef is responsible for ensuring the smooth operation of the kitchen department, optimizing the use of materials and manpower to maximize revenue and guest satisfaction.

In Short

• Report for duty punctually wearing the correct uniform and name badges.
• Assist the Chef de cuisine/Sous Chef in supervising kitchen colleagues.
• Attend daily meetings with the Executive Chef regarding menus.
• Hold daily and monthly meetings with kitchen colleagues.
• Establish culinary standards specific to banquets.
• Assist in planning menus and testing recipes.
• Write accurate product specifications and standards recipes.
• Use locally and seasonally available products in menus.

Requirements

• Good command of English and one other language.
• Minimum 5-6 years’ experience in Hospitality.
• Good knowledge in Microsoft Excel, Word, Outlook.
• Good leadership, training, motivation, and communication skills.

Benefits

• Opportunity to work in a prestigious hotel.
• Collaborative team environment.
• Professional development opportunities.