Job description
Role Overview
Sous Chef at Minor International, located at Dukes The Palm Dubai Hotel. The Sous Chef will serve as second in command in the kitchen, working under the Executive Chef to maintain and enhance customer satisfaction through culinary excellence and kitchen management.
Company Overview
The Colbert Collection is a group of hotels united by a shared hospitality sensibility inspired by Parisian boulevard cafΓ©s and the original Colbert bistro. Each property is defined by its own distinct character, where culture, conversation, and culinary rituals converge, shaped by the rhythm of its destination.
Role Purpose
The Sous Chef will employ culinary and managerial skills to influence kitchen team performance, maintain operational standards, and ensure all dishes meet Dukes The Palm quality requirements while supporting the Executive Chef's vision and specifications.
Key Responsibilities
Kitchen Operations & Standards
- Ensure the kitchen operates in a timely way that meets Dukes The Palm quality standards
- Supervise and carry out the production of all dishes according to prescribed recipe and specifications
- Ensure taste, portion size, quality and presentation of all dishes conform to Dukes The Palm standards
- Maintain responsibility for all stations of the kitchen, ensuring standards are kept across each area
Leadership & Team Development
- Influence the skills, knowledge, attitude, communication, and team spirit of every kitchen employee
- Supervise kitchen staff and coordinate with other Sous Chefs, Chef de Cuisines, and Junior Sous Chefs regarding items or staff needed from other departments
- Maintain a positive and professional approach with coworkers and guests
Menu & Food Costing
- Help in the preparation and design of all food and drinks menus
- Control food cost and portions with all cost processes kept up to date with the Executive Chef and procurement
- Have a grasp of food costing and the impact of preparation, wastage, and over/under ordering
- Maintain market lists with the Executive Chef
Inventory & Procurement
- Order supplies to stock inventory appropriately
- Liaise with other departments regarding procurement needs
Qualifications & Experience
- Proven work experience as a Sous Chef
- Previous experience in a large hotel with at least 500 keys in a luxury property required
- Pre-opening experience is an advantage
Skills & Competencies
- Good fundamental cookery skills covering Cold Kitchen and Hot Kitchen
- Ability to work in fast-paced service environments
- Active listening and effective communication skills
- Strong organizational and multitasking skills
- Ability to perform well under pressure
Additional Information
- Flexibility to work in shifts required