Sous Chef

An opportunity has arisen for a Sous Chef to join the Jumeirah Capri Palace. The main duties and responsibilities of this role are: Attends meetings and briefings as instructed by the Head Chef and clearly disseminates relevant information to related teams, in a timely manner Informs and keep the Head Chef up-to-date on challenges and irregularities and recommend courses of action Responds to change positively, in the departmental function as dictated by the industry, company or hotel Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them Has a complete understanding and adhere to the company’s policy relating to food hygiene and safe food handling practices Has a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards Liaises with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage Takes responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications Assists the Head Chef, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up To ensure all quality ingredients are accurately ordered. Ensures all quality ingredients are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the culinary team achieve its financial goals-targets, food cost.