Junior Sous Chef – Indian Kitchen at Le Méridien Dubai Hotel & Conference Centre
| Published | September 2, 2024 |
| Location | Dubai, United Arab Emirates |
| Category | Chefs / F&B / Housekeeping / Hospitality |
| Job Type | Full-time |
| Responsibilities | Kitchen Supervision: Oversee and coordinate cooks and kitchen staff. Decide on food presentation and create decorative displays. Ensure correct portioning, arrangement, and garnishing. Monitor food preparation quantity and communicate menu updates to service staff. Operational Support: Prepare special meals or substitutes as needed. Assist kitchen staff with tasks and provide necessary items. Maintain stock levels and kitchen logs for food safety. Ensure food quality and report any issues to management. Team Management: Help with hiring, training, scheduling, and evaluating employees. Maintain a clean, professional appearance and adhere to safety policies. Foster positive team relationships and address concerns professionally. Physical & General Duties: Stay active by standing, sitting, walking, and handling objects up to 25 pounds. Perform other duties as assigned by supervisors. |
| Industry | Hospitality |
Description
About the Company:
Marriott International, a leading global hospitality company, boasts a diverse portfolio of over 7,000 properties across 131 countries and territories. Founded in 1927 by J. Willard Marriott, the company has grown from a single root beer stand into a renowned hotel brand encompassing luxury, premium, and select-service categories. Marriott's brands include iconic names like The Ritz-Carlton, St. Regis, Sheraton, and Marriott Hotels. Known for its commitment to quality service, innovation, and sustainability, Marriott prioritizes guest satisfaction and community impact through initiatives like "Serve 360." With a focus on exceptional experiences and global expansion, Marriott remains a cornerstone of the hospitality industry.
Job Summary:
Requirements:
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
Responsibilities:
Kitchen Supervision:
- Oversee and coordinate cooks and kitchen staff.
- Decide on food presentation and create decorative displays.
- Ensure correct portioning, arrangement, and garnishing.
- Monitor food preparation quantity and communicate menu updates to service staff.
Operational Support:
- Prepare special meals or substitutes as needed.
- Assist kitchen staff with tasks and provide necessary items.
- Maintain stock levels and kitchen logs for food safety.
- Ensure food quality and report any issues to management.
Team Management:
- Help with hiring, training, scheduling, and evaluating employees.
- Maintain a clean, professional appearance and adhere to safety policies.
- Foster positive team relationships and address concerns professionally.
Physical & General Duties:
- Stay active by standing, sitting, walking, and handling objects up to 25 pounds.
- Perform other duties as assigned by supervisors.
Required Skills:
Required Education: Technical, Trade, or Vocational School Degree.
Work Hours: 8 Hours a Day
Experience in Months: 48
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.