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Sous Chef - western cuisine Job
Posted date [18-Apr-2017]  (ID: 9624)
Location Description:
The Sheraton Sharjah is all set to become Sharjah's most prominent address when it opens its doors in the summer of 2015. The resort is set on its own private beach and features 349 elegant rooms and suites, a multi storey spa and recreational facilities besides extensive food and beverage areas. Food and Beverage will include 4 restaurants, 3 lounges and the biggest wedding, conference and meeting facilities in the Northern Emirates.

Company Description
Marriott International is the world's leading global hospitality company, with more brands, more hotels and more
opportunities for associates to grow and succeed. With 5,700 properties, you'll find us in your neighborhood and in more
than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your
World. SM...


Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects.
Work closely with the Executive Chef in menu development and presentation to standardize recipes.
Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef.
Execute all production and plating in a timely, efficient manner and to exceed guest expectations.
Source out new, exciting and local products and supplies to constantly develop menus.
Remain on top of culinary trends and always seek to improve progressive menus, execute modern, cutting edge culinary trends.
Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion and get Executive chef approval.
Responsible along with Executive Chef, in maintaining overall food and labour costs within budgetary guidelines.
Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.(menu engineering)
Maintain hygiene standards throughout the kitchen that are set by company.
Involved in staff recruiting and monitoring their performance.
Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation.
Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization.
Responsible for recording all food spoilage on the proper form and submit to the Executive Chef.
Receive all goods and ensure that they meet company quality specifications and reject those items that do not.
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice (Ensure HACCP standards are implemented) throughout the kitchen.
Motivate staff and maintain discipline at all times.
Liaise with restaurant managers, supervisors and service staff regarding service issues.
Work closely with the Pastry Chef in developing new desserts.
In order to provide the 24 hour service our guests require, this position requires the ability to work days, evenings and weekends.
Post Details
Job Title Sous Chef - western cuisine
Description Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects.
Work closely with the Executive Chef in menu development and presentation to standardize recipes.
Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef.
Execute all production and plating in a timely, efficient manner and to exceed guest expectations.
Source out new, exciting and local products and supplies to constantly develop menus.
Remain on top of culinary trends and always seek to improve progressive menus, execute modern, cutting edge culinary trends.
Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion and get Executive chef approval.
Responsible along with Executive Chef, in maintaining overall food and labour costs within budgetary guidelines.
Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.(menu engineering)
Maintain hygiene standards throughout the kitchen that are set by company.
Involved in staff recruiting and monitoring their performance.
Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation.
Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization.
Responsible for recording all food spoilage on the proper form and submit to the Executive Chef.
Receive all goods and ensure that they meet company quality specifications and reject those items that do not.
Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice (Ensure HACCP standards are implemented) throughout the kitchen.
Motivate staff and maintain discipline at all times.
Liaise with restaurant managers, supervisors and service staff regarding service issues.
Work closely with the Pastry Chef in developing new desserts.
In order to provide the 24 hour service our guests require, this position requires the ability to work days, evenings and weekends.
Job Start Date 01/06/2017
Number of Vacancies 1
Location Job Location -> UAE Sharjah
Location City Sharjah
    
Desired Candidate's Profile
Gender No Preference
Nationality Nationality -> Aany European
Candidate Current Location Job Location -> UAE
Work Experience 3-6 Years
Job Classification
Job Type Job Type -> Full-time
Industry Type Job Industry -> Hospitality
Job Function Job Functions -> Hospitality & Tourism
Employers Details
Company Sheraton Sharjah Resort and Spa
Contact Person Human Resources
Telephone 00971 6 563 0000


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