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Junior Sous Chef ( Arabic)

Desert Palm Hotel & Resort

20 - 21 years Other - United Arab Emirates

Diploma(Hotel Management). Any Nationality


, Posted on May 3, 2018 1 Opening

Job Description

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A fantastic opportunity has arisen for an enthusiastic Junior Sous Chef (Arabic) at Desert Palm Resort & Hotel, Dubai.
A well-kept secret, Desert Palm Dubai is only 20 minutes from Dubai s urban heart. Located on an extensive polo estate, the resort is nestled amidst lush polo fields. This discreetly luxurious retreat is a hidden world of private pool villas, chic spaces for culinary refinement and spa indulgences surrounded by vast green landscapes, rare birds, and endless sunshine. Welcome to Arabia Avant-Garde .
SUMMARY OF RESPONSIBILITIES:
Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with the local market and recommend menu changes according to the seasonal product availability.
To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
To adhere to DESERT PALM RESORT & HOTEL food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Desert Palm presentation guidelines.
To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
To be responsible for maintaining outlet safety at all times.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection on a monthly basis.
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
Promote positive inter-departmental relations through candid communication and cooperation.
Above all, to lead by example through a hands-on approach to motivating our Associates to excel.


Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk

Keywords

SPA Service Food safety Staffing food preparation Asset management Food production Executive Chef Presentation Compliance

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Desert Palm Hotel & Resort


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