Sous Chef "Emotions" - L abysse KERZNER INTERNATIONAL LIMITED

Ensure the quality and standards as per the brand are kept and followed. The given handbook with the rules and responsibility are followed strictly. Ensure all important information is communicated with the Sushi Chef. All HACCP standards are followed and improved consistently. All guest requests will be handled with care and accommodated where possible.

Maintain highest levels of personal hygiene and grooming at all times, as per standard. Assist and support the Sushi Chef in his duties for the Emotions section (French savoir-faire). Ensure the preparation and consistent quality of the culinary creations, from mise en place to counter service, in full respect of the culinary identity defined by Yannick All no.

Key Duties and Responsibilities

• Participate in the preparation, cutting, and mise en place of the Emotions dishes according to L Abysse standards.
• Be proactive in developing the Emotions, continuously embracing creativity.
• Guarantee consistency, precision, and excellence in taste.
• Lead the sushi counter during service times.
• Contribute to the creative process and development of new dishes and suggest them to Yannick All no (or his Executive Chefs) during their visits.
• Listen to the team, train and pass on knowledge, and communicate any issues to the supervisor.
• Ensure impeccable personal presentation as well as that of the team.
• Take an active interest in the restaurant s performance (number of covers, food cost, etc.).
• Check deliveries of goods in terms of both quality and quantity.
• Ensure full compliance with hygiene and food safety standards (HACCP).
• Take part in the training and supervision of Commis or interns within the Emotions brigade.
• Maintain an exemplary team spirit in a demanding and collaborative environment.
• Be a proactive contributor within the team, constantly striving for improvement.