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Sous Chef - The Abu Dhabi EDITION

The Abu Dhabi EDITION

Posted on March 16, 2018

2 - 6 years Abu Dhabi - United Arab Emirates

Bachelor of Arts(Vocational Course). Any Nationality

Opening 01

Job Description

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The Sous Chef assists in managing day-to-day kitchen operations and staff and all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounges and employee dining area to ensure a consistent, high quality food product. He/she exhibits culinary talents by personally performing tasks while assisting and guiding employees and all food related functions. He/she works to continually improve Guest and Employee satisfaction. As a senior member of the kitchen supervisory team, he/she uses leadership skills to manage other supervisors and members of the team to ensure a consistent, high quality product is produced whilst maintaining the operating budget. He/she must also ensure sanitation and food standards are achieved.

Four to six years of related work experience

At least two years of supervisory experience
Education or Certification

Technical, Trade or Vocational School Degree
Safety and Security

Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

Complete appropriate safety training and certifications to perform work tasks.

Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
Policies and Procedures

Follow company and department policies and procedures.

Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

Assist other employees to ensure proper coverage and prompt Guest Service.

Address Guests' service needs in a professional, positive, and timely manner.

Provide assistance to coworkers, ensuring they understand their tasks.

Speak to Guests and co-workers using clear, appropriate and professional language.

Talk with and listen to other employees to effectively exchange information.

Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
Assists Management

Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.

Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
General Kitchen

Ensure the quality of the food items and notify manager if a product does not meet specifications.

Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

Maintain kitchen logs for food safety program compliance.

Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
Food Preparation

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

Prepare special meals or substitute items, where possible, to satisfy guest requests.

Supervise and coordinate activities of cooks and workers engaged in food preparation.

Determine how food should be presented, and create decorative food displays.

Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk


Hospitality Facility management Luxury Manager Quality Assurance Food safety Pest control food preparation Sanitary Monitoring Tools


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The Abu Dhabi EDITION

Founded by J. Willard and Alice Marriott in 1927, Marriott International, Inc. is a leading global lodging company headquartered in Washington, DC in Bethesda, Maryland. It has over 6,000 properties in nearly 122 countries- Middle East & Africa (245 properties, 29 countries), Europe (512 properti es, 37 countries), United States & Canada ( 4,526 properties, 2 countries), Caribbean & Latin America (225 properties, 33 countries), and Asia-Pacific (572 properties, 21 countries). Marriott International, a FORTUNE 500 Company, started its operations in the Middle East in 1980 with Riyadh Marriott Hotel in Saudi Arabia.

Marriott’s portfolio of brands includes JW Marriott and Marriott Hotels, the flagship brand of Marriott with over 500 international locations, along with the other 30 brands. The ever-evolving and award-winning brands of the organization continue to bring in customer satisfaction by offering exceptional amenities and attentive guest care that sets the industry standards. Known as one of the ‘best employers’, Marriott maintains a work culture that puts its people first. The organization offers excellent benefits and career paths that help its employees to grow professionally and personally. Marriott International promotes innovation, diversity, teamwork and a thriving culture. Marriott International’s merger with Starwood Hotels & Resorts has strengthened its position as the best travel company in the world.

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