Rotana Hotels

Kitchen – Sous Chef – Cold Section

Job Overview

Job Description

  • Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
  • Ensure that all dishes leaving the Kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Outlet Chef
  • Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
  • Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
  • Attend required meetings and conduct daily briefings with your team members (in the absence of the speciality Outlet Chef) ensuring efficient communication, to run his kitchen smoothly
  • Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction
  • Ensure Employee Development in your kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Employee Development Department and the  Department Head
  • Plan effectively all FF&E and Operating equipment for Kitchen to ensure a smooth operation
  • Conduct competition checks (as instructed) to assist the Hotel in being updated and competitive in the local market
  • Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
  • Comply with the hotel environmental, health and safety policies and procedures

 

Skills

  • Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
  • Ensure that all dishes leaving the Kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Outlet Chef
  • Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
  • Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
  • Attend required meetings and conduct daily briefings with your team members (in the absence of the speciality Outlet Chef) ensuring efficient communication, to run his kitchen smoothly
  • Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction
  • Ensure Employee Development in your kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Employee Development Department and the  Department Head
  • Plan effectively all FF&E and Operating equipment for Kitchen to ensure a smooth operation
  • Conduct competition checks (as instructed) to assist the Hotel in being updated and competitive in the local market
  • Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
  • Comply with the hotel environmental, health and safety policies and procedures

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