Sous Chef

About the role

Le Meridien in Dubai is looking for a Sous Chef to supervise and coordinate the kitchen team. The role covers food presentation, portion control, inventory monitoring, food safety records and supporting the kitchen staff and management.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers, and assist them with various tasks.
• Determine how food should be presented, create decorative displays and ensure proper portion, arrangement and garnish.
• Monitor the quantity of food prepared and the stock of kitchen supplies and food.
• Maintain kitchen logs for the food safety program and notify the manager if a product does not meet specifications.
• Inform Food & Beverage service staff of menu specials and out-of-stock items, and prepare special meals or substitute items.
• Help management with hiring, training, scheduling, evaluating, counseling, disciplining and motivating staff.
• Follow company, safety and security policies, report accidents and unsafe conditions, and complete required safety training.
• Keep a professional appearance, protect company assets and confidential information, and address guests' service needs.

Required profile

• Preferred: technical, trade or vocational school degree.
• Preferred: 4 to 6 years of related work experience.
• Preferred: at least 2 years of supervisory experience.
• No license or certification required.