Company DescriptionSwissotel Al Murooj Dubai is in the moments business. We're intimately involved in important times in our guest's lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivist that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer term partnership.It doesn\'t take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way.We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional resultsOur commitment to Diversity & Inclusion:We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.Why work for Accor?We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visitDo what you love, care for the world, dare to challenge the status quo! #BELIMITLESSSous ChefTo ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.What you will be doing:
To report for duty punctually wearing the correct uniform and name badges at all times
Assist the Chef de cuisine all colleagues engaged in the kitchen
Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
Use, wherever possible, locally and seasonally available products in menus and "specials".
Qualifications
Good command of English and one other language used by majority of staff.
Minimum 5-6 years\' experience in Hospitality.
Good knowledge in Microsoft Excel, Word, Outlook.
Good leadership, training, motivation and communication skills
Additional InformationYour team and working environment: