Executive Sous Chef
Full job details
Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,300 properties in over 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Tribute Portfolio™, Four Points® by Sheraton, Aloft®, Element®, along with an expanded partnership with Design Hotels™. The Company also boasts one of the industry’s leading loyalty programs, Starwood Preferred Guest (SPG®). Please visit www.starwoodhotels.com for more information.
The St Regis Abu Dhabi provides easy access to everything that this incredible city has to offer. In the heart of the business and cultural districts the hotel is a short distance from the magnificent Abu Dhabi Mosque, the city's many shopping malls, golf courses, museums and major attractions, including the incredible Formula One Grand Prix circuit and Ferrari World on Yas Island. The hotel comprises 283 fabulously appointed guest rooms including 55 suites, most of which have incredible views of both the Arabian Gulf and the city of Abu Dhabi, the one of a kind Bridge suite between the two Nation Towers is quite simply breathtaking. Each room and suite will be serviced by the celebrated St Regis Butlers who will provide ever-present yet unobtrusive attention to detail, while attending to each request with discreet precision.
Among the hotels vast array of amenities are seven outstanding food and beverage venues including the hotels signature restaurant. The Nation Riviera Beach Club attached to the hotel and accessible via a tunnel under the Corniche will offer guests a magnificent stretch of private beach and outstanding leisure facilities. Outlets that are housed in the magnificent Nations Towers.
The Kitchen Department manages all aspects of the food production including hygiene and safety. It also ensures that guests are provided with an excellent and bespoke culinary experience.
To Overseen the main kitchen operation with a deep control of the banquet department working together with the CDC Arabic, Sous Chef and Executive Pastry
Work with the Chief Butcher with all product yielding and storage
Overseen all supporting oulets coming from the main kitchen
Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine
To communicate with restaurant manager for smooth running of front and back of the house. Responsible for maintaining a strong client relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees
Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan
Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
Work in conjunction with the HACCP to ensure we are in compliance to hotel food satety and local municipality requirement.
Expedite the line with great confident and be in control of the pass. Meet guest in the restaurant and create a good rapport with the guest. During service be always with the team and the pass. Paper work should be conducted after or before service.
High school or equivalent education required. Bachelor’s Degree in related area preferred.
Four to six years related experience, including at least four years of supervisory experience.