Junior Sous Chef - French Pastry (Pierre's & Choix) - F&B Preparation - InterContinental Hotels Group® Dubai Festival City

Role Overview

Junior Sous Chef - French Pastry at InterContinental Hotels Group Dubai Festival City. Based at InterContinental Hotel Dubai Festival City, part of the IHG Hotels & Resorts portfolio operating four hotels with over 1,600 rooms, 16 restaurants and bars, and extensive leisure facilities.

Company Overview

InterContinental Hotels Group at Dubai Festival City comprises four properties: InterContinental luxury and lifestyle brand, InterContinental Residence Suites for long-stay guests, Crowne Plaza premium offering, and Holiday Inn & Suites. The cluster features over 1,600 rooms, 16 restaurants and bars, a 3,800-square-metre Event Centre across two levels, the 5,000-square-metre Festival Arena by InterContinental, Spa InterContinental, state-of-the-art gym and swimming pool facilities, and employs over 1,200 colleagues. IHG is the world's largest family of luxury hotels and the world's first and most global luxury hotel brand, pioneering international travel since the 1940s.

Role Purpose

To support the French Pastry team in the development and delivery of innovative pastry creations while maintaining exceptional culinary standards, hygiene practices, and contributing to staff training, development, and departmental performance.

Key Responsibilities

Culinary Operations

• Assist in the development of new pastry creations.
• Maintain comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Ensure outstanding culinary technical skills are maintained.
• Follow the daily orders outlined in the food and beverage management.
• Participate in the planning and costing of menus.
• Display a passion for cooking and creating innovative menus.

Events & Promotions

• Assist with organizing special events and food promotions.

Hygiene & Standards

• Assist in maintaining a hygienic kitchen.
• Ensure cleanliness of the kitchen and equipment.
• Maintain personal hygiene as well as colleagues' hygiene practices.

Staff Management & Development

• Assist in planning for future staffing needs.
• Assist in recruiting in line with company guidelines.
• Prepare and administer a detailed induction program for new staff.
• Assist in maintaining a comprehensive, current, and guest-focused set of departmental standards and procedures and oversee their implementation.
• Ensure a training needs analysis of kitchen staff is carried out, and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions following company guidelines.
• Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.
• Regularly communicate with staff and maintain good relations.
• Approve leave after considering hotel occupancies.

Financial Management

• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.

Qualifications & Experience

• Similar experience working in either a luxury restaurant or a 5-star hotel environment, particularly in French Cuisine.

Skills & Competencies

• Strong teamwork skills.
• Ability to meet deadlines and manage workloads effectively.
• Strong communication skills.
• Demonstrated ability to lead a sizable team.
• Committed to delivering food of the highest quality.

Additional Information

• Competitive salary that rewards hard work.
• Wide range of benefits including impressive room discounts and comprehensive training programs.
• IHG provides equal employment opportunities to all applicants and promotes a culture of trust, support, and acceptance.
• myWellbeing framework supporting health, lifestyle, and workplace wellbeing.
• Room to Belong, Room to Grow, and Room to Make a Difference in a collaborative environment.