Sous Chef at Rose Rayhaan by Rotana
| Published | September 17, 2024 |
| Location | Dubai, United Arab Emirates |
| Category | Chefs / F&B / Housekeeping / Hospitality |
| Job Type | Full-time |
| Responsibilities | Supervise kitchen operations, ensuring food preparation and presentation follow hotel SOPs. Maintain high-quality production standards and monitor food costs. Contribute to menu creation for special events, encouraging employee input. Enforce HACCP and hygiene standards per Municipality requirements. Conduct regular training for culinary staff and promote health and safety. |
| Industry | Hospitality |
Description
About the Company:
Rotana Hotels, founded in 1992 in Abu Dhabi, has rapidly grown into one of the leading hospitality brands in the Middle East, Africa, Eastern Europe, and Turkey. With over 100 properties under its management, Rotana offers a diverse portfolio that includes luxury hotels, serviced apartments, and budget-friendly options. The brand is known for its commitment to delivering genuine Arabian hospitality, blending contemporary comforts with regional charm. Rotana properties are designed to cater to both business and leisure travelers, featuring state-of-the-art facilities, exceptional dining options, and comprehensive wellness services. With a focus on quality, innovation, and sustainability, Rotana Hotels continues to expand its footprint, providing memorable experiences for guests worldwide.
Job Summary: We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:
Requirements:
You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
Knowledge & Competencies
The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies:
Understanding Hotel Operations
Effective Communication
Planning for Business
Supervising People
Understanding Differences
Supervising Operations
Teamwork
Adaptability
Customer Focus
Drive for Results
Responsibilities:
- Supervise kitchen operations, ensuring food preparation and presentation follow hotel SOPs.
- Maintain high-quality production standards and monitor food costs.
- Contribute to menu creation for special events, encouraging employee input.
- Enforce HACCP and hygiene standards per Municipality requirements.
- Conduct regular training for culinary staff and promote health and safety.
Required Skills:
You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills.
Required Education: Bachelor's Degree
Work Hours: 8 Hours a Day
Experience in Months: 24