Job Description

Sous Chef - Pan Asian Cuisine (7127)

Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place. Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai's endless dunes and rich culture.

About The Role

Oversees outlet kitchen production, assists in menu writing, costing, and scheduling and implements the plan, prep and set up including quality service.

Key Duties And Responsibilities

. Works with the Executive sous chef to produce diversified menus in accordance with the restaurant's policy and vision. . Comes up with new dishes which appeal to the clients, whenever required; . Establishes the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machinery". . Produces high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements; . Plans the food design in order to create a perfect match between the dish's aspect and its taste; . Discovers talented chefs and train them in order to reach the high standards of the location; . Trains the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources; . Creates tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen; . Develops a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served; . Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door; . Makes sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. . Maintains and organizes their station and equipment in a neat and orderly fashion to meet the Chef's expectation. . Oversees all daily productions including Banquet orders. . Ensures that all staff follows all recipes and standards set forth by the Executive Chef. Quickly fixes or replaces product that does not meet our standards or the guests expectations. . Meets with guests or other departments under the direction of the Executive Sous Chef as needed to achieve a positive representation of the bakery for the guest and other departments. . Supervises and prepares foods for the assigned area of responsibility as required by production sheets. . Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. . Ensures all HACCP guidelines and steps are followed by kitchen. . Handles guest concerns or other department concerns in a professional manner . Ensures all food safety standard are followed and monitored. . Maintains a professional appearance at all times. . Assists with set-up and cleaning of operational areas. . Carries out any other duties as required by management. . Teaches all kitchen employees the skills required of their specific position. Including but not limited to the use and care of the steel, the use of knives and other culinary tools. Keeps safety and sanitation uppermost in mind. . Teaches the art of pastry production including production of pastries, desserts, breads, pizza doughs, ice cream, and sorbets. . Assigns and delegates work, encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the standards of excellence. . Assists Executive sous chef in managing hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.

Experience & Educational Requirements

. Diploma Certification in a Culinary discipline preferred . Achieved Basic Food Hygiene Certificate . 1 years in similar position in a five star hotel. . Good command of English language spoken & written . Performs task accurately and efficiently . Undertake all tasks completely . Flexible . Organized and disciplined, dedicated and loyal . Friendly, pleasant and easy to be around . Work effectively under pressure to meet deadlines . Willing to take personal responsibility for own performance.

Join a team that is warm, caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.