Sous Chef – Pastry & Bakery (United Arab Emirates) Dubai

Requirements

Candidates must have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred.

Job Summary

POSITION SUMMARY

 

Supervise and coordinate activities of cooks and workers. Determine how food
should be presented and create decorative food displays. Ensure proper portion,
arrangement, and food garnish to be served. Monitor the quantity of food that is
prepared. Inform Food & Beverage service staff of menu specials and out of stock
menu items. Prepare special meals or substitute items. Assist cooks and kitchen
staff with various tasks. Provide cooks with needed items. Monitor stock of
kitchen supplies and food. Maintain kitchen logs for food safety program and
food products. Ensure the quality of the food items and notify manager if a
product does not meet specifications.

 

Assist management in hiring, training, scheduling, evaluating, counseling,
disciplining, and motivating and coaching employees. Follow all company and
safety and security policies and procedures; report maintenance needs,
accidents, injuries, and unsafe work conditions to manager; complete safety
training and certifications. Ensure uniform and personal appearance are clean
and professional; maintain confidentiality of proprietary information; protect
company assets. Address guests’ service needs. Speak with others using clear and
professional language. Develop and maintain positive working relationships with
others; support team to reach common goals; listen and respond appropriately to
the concerns of other employees. Ensure adherence to quality expectations and
standards. Stand, sit, or walk for an extended period of time. Reach overhead
and below the knees, including bending, twisting, pulling, and stooping. Move,
lift, carry, push, pull, and place objects weighing less than or equal to 25
pounds without assistance. Perform other reasonable job duties as requested by
Supervisors.

 

PREFERRED QUALIFICATION

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

 

 

 

At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates. We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35
countries, offers the promise of authentic experiences that evoke lasting,
treasured memories. Our more than 100 years of experience, beginning in 1906
under the Italian CIGA brand – a collection of Europe’s most celebrated and
iconic properties – serves as a solid foundation as we continuously evolve to
exceed the desires of the luxury traveler.
 
From legendary palaces and remote retreats to timeless modern classics, each
luxury hotel and resort is a unique and cherished expression of its locale – a
portal to the destination’s cultural charms and treasures. If you are someone
with an appreciation for evocative storytelling, a keen interest and passion for
this destination’s heritage, and a desire to deliver genuine, personalized, and
anticipatory hospitality, then we invite you on our journey. In joining The
Luxury Collection, you join a portfolio of brands with Marriott International.
Be where you can do your best work, begin your purpose, belong to an amazing
global team, and become the best version of you.

Responsibilities

The Sous Chef will supervise kitchen staff, coordinate food preparation, and ensure high standards of food quality and presentation. They are also responsible for managing inventory, maintaining safety logs, and assisting management with staff training and scheduling.

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