Permanent Junior Sous Chef Vacancies & Careers

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FEATUREDNEW

Junior Sous Chef

Taj Hotel and Resorts

Dubai
Recently

Unspecified

Step into the world of Taj and join us in our endeavor to create magical experiences as we introduce the world to theart of Indian hospitality. Tajnessis the soul of our culture and guides all our interactions. It is an implicit trust in our people to forge invaluable relationships by creating an emotional connect with our various stakeholders. Tajness is the way we do what we do. We bring to you a unique combination of authentic traditionand innovation, a culture we invite you to grow with. Explore opportunities that align with your current skillset and become a part of our diverse community of Exoticansdedicated to delivering quality experiences.

FEATUREDNEW

Senior Sous Chef/Junior Sous Chef

ERTH, Abu Dhabi

Abu Dhabi
Recently

Unspecified

Senior Sous Chef will assist the Chef de Cuisine in leading & managing all culinary activities within the relevant section, ensuring compliance with set standards in quality, hygiene, productivity & guest satisfaction. Junior Sous Chef will assist Sous Chef. * Assist the Chef de Cuisine/Sous Chef to manage productivity to meet growth in line with budget KPI targets * Ensure food produced is of sufficient quality & quantity to deliver customer satisfaction as judged by meal tasting panels & statistical analysis of customer feedback * Ensure KPI targets on food cost percentage are achieved & waste management is controlled throughout the product life cycle * Monitor the work processes of direct & indirect reports ensuring maximum productivity & coordination of production across relevant sections

Commis I - Pastry

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

* Review the daily production sheets with Chef de Partie, Junior Sous Chef Pastry when the first is not present. * Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service. * Actively participate in training of culinary skills to junior talents. * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. * Keep workstation clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops. * Ensure that station opening and closing procedures are carried out to standard. * Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.

Chef de partie needed - United Kingdom - Sponsorship Available

COREcruitment Limited

UK
Posted 12 days ago

£26k - 40k per year + Relocation assistance and VIsa

Chef needed – United Kingdom - Sponsorship Available We are working with several businesses in the UK, from Gastro pubs to 5-star hotels and resorts, Casual dining to Michelin stars, who are all looking for chefs to sponsor Our clients are located around the UK, with restaurants and hotels in London, the Midlands, Surrey, Wales and more. * Sous Chef * Junior Sous Chef * Senior Chef de partie * Chef De Partie * Pastry Chefs (all levels) All of the clients are willing to sponsor through the Skilled worker visa; they will support you with the visa applications, and included in the package, in addition to your salary, will be assistance relocation, including accommodation and flights, this will be discussed on a case-by-case basis. We need you to Have * Having lived and worked outside of your home country for at least one year is desired.

NEW

Commis II

The First Collection at Jumeirah Village Circle

United Arab Emirates
Recently

Unspecified

* Review the daily production sheets with demi or chef de partie or Junior sous chef when the first is not present. * Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service. * Actively participates in training of culinary skill to junior talent and apprentices. * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. * Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops. * Ensures that station opening and closing procedures are carried out to standard. * Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.

Sous Chef

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

* Review all written communication, ie, daily/weekly, reservation, rooming list, BEOs, to determine. * Assit Chef de Cuisine in Day to Day Operations. * Prepares and develops menus, recipe costing, training of dishes. * Assists with training and developing associates. * Communicate with restaurant managers for smooth running of front and back of the house. * Responsible for maintaining a strong guests relationship and ensuring that all outlets are communicated to and executed by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees. * Monitor kitchen preventive equipment list and manage culinary equipment list. * Maintain a high level of service by constantly training and coaching all direct reports and talent. * Ensure the Daily training plan is in place followed by monthly training plan.

FEATUREDNEW

Commis II - Pastry

Tryp by Wyndham Dubai

United Arab Emirates
Recently

Unspecified

* Review the daily production sheets with demi or chef de partie or sous chef when the first is not present. * Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service. * Actively participates in training of culinary skill to junior talent and apprentices. * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. * Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. * Ensures that station opening and closing procedures are carried out to standard. * Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.

PREMIUMNEW

Commis 1

Sheraton Grand Hotel Dubai

United Arab Emirates
Recently

Unspecified

As a member of the kitchen team you are responsible for supporting all aspects of kitchen management, team training and development, and all Health and Safety aspects related to the kitchen. You will be responsible for maintaining standards & full preparation & service of all mep of your own section whilst being able to offer assistance to all junior members of the culinary brigade. Demonstrate initiative at all times Lead and support junior members of the team Continue to improve on skills and knowledge Produce own work in accordance with deadlines and quality guidelines Seek own solutions to the minor obstacles that occur from time to time Project a pleasant and positive professional image to all contacts at all times Remember the guest is the reason for any request made to you. Ensure full liaison with other members of the section and the Kitchen team

Commis 3

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

* Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present. * Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service. * Actively participate in training of culinary skills to junior talents. * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. * Keep work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. * Ensure that station opening and closing procedures are carried out to standard. * Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses. * Ensure FIFO is practiced.

NEW

Commis III

The First Collection at Jumeirah Village Circle

United Arab Emirates
Recently

Unspecified

* Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present. * Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service. * Actively participate in training of culinary skills to junior talents. * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. * Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops. * Ensure that station opening and closing procedures are carried out according to the standards. * Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.

NEW

Commis I

The First Collection at Jumeirah Village Circle

United Arab Emirates
Recently

Unspecified

* Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present * Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service. * Actively participate in training of culinary skills to junior talents. * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. * Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops * Ensure that station opening and closing procedures are carried out according to the standards. * Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.

Commis 1

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

* Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present. * Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service. * Actively participate in training of culinary skills to junior talents. * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. * Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops. * Ensure that station opening and closing procedures are carried out according to the standards. * Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.

Commis 2

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

Chef De Partie Pastry

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

* Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level. * Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. * Basic knowledge of hotel ordering system. * To be fully aware of all menu items, their recipes, method of production and presentation standards. * To present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. * To demonstrate excellent product knowledge of all food and special functions held at the property. * To establish and maintain smooth personal and work relationships within the kitchens. * Assume duties of Sous Chef in his/her absence. * Demonstrate initiative at all times. * Lead and support the junior members of the team.

Chef de Partie

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

Demi Chef De Partie

The Beach Club

United Arab Emirates
Posted 33 days ago

Unspecified

* Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level. * Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize the same. * Basic knowledge of hotel purschasing system. * Be fully aware of all menu items, their recipes, method of production and presentation standards. * Present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. * Demonstrate excellent product knowledge of all food and special functions held at the property. * Establish and maintain smooth personal and work relationships within the kitchens. * Assume duties of Chef de partie in his/her absence. * Demonstrate initiative at all times. * Lead and support the junior members of the team.

PREMIUMNEW

Chef de Partie

Sheraton Grand Hotel Dubai

United Arab Emirates
Recently

Unspecified

As a supervisor of the kitchen team you are responsible for supporting all aspects of kitchen management, team training and development, team planning, and all Health and Safety aspects related to the kitchen. You will be responsible for maintaining standards & full preparation & service of all mep of your own section and other sections whilst being able to supervise all junior members of the culinary brigade. Knowledge ofall standard procedures and policies pertaining to food preparation, receiving, storage and sanitation Full awareness of all menu items, their recipes, methods of production and presentation standards Assess quality control and adhere to service standards Support the control of food cost Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service

NEW

Sous Chef

Yosh Hospitality LLC

United Arab Emirates
Recently

Visa, Medical Insurance, Air ticket, Accommodation

Preparation and presentation of all the food that is cooked in the kitchen and play a role of leadership and at the same time train, coach and work with other chefs. Provides functional assistance and direction to the kitchen operation as assigned. Assists the Executive Sous Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. Establish the roster for the staff a.Quality levels of production and presentation in their respective areas. b.Guest satisfaction c.Cleanliness, sanitation, and hygiene. d.Ensures optimum performance in all of the above areas as assigned. Assists the Executive Sous Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. Assists in maintaining effective employee relations.

FEATUREDNEW

Sous Chef - Oriental Kitchen

The Cove Rotana Resort

Ras Al-Khaimah
Recently

Unspecified

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. Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotels SOPs and standardized menu guidelines Monitor regular standards of production to ensure highest level of quality Monitor all aspects pertaining to the control of the hotels food cost Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

NEW

Sous Chef

Carnival UK

Unspecified
Recently

Unspecified

Are you someone who is organised and can adapt the operation to match the number of guests dining at one time? Do you communicate well with your teams when leading your team to serve breakfast, lunch, afternoon tea, dinner and late night buffets 365 days of the year? Are you able to use your initiative with you teams to find practical solutions to every day challenges? Do you lead by example at work so that your team provide the smoothest service and the highest quality meals? Are you someone who is reliable and able to support the team to deliver quality cuisine? * Managing, monitoring, developing and training members of the team to ensure the provision of high quality, professionally prepared food products.

FEATUREDNEW

Sous Chef

Taj Hotel and Resorts

Dubai
Recently

Unspecified

FEATUREDNEW

Sous Chef

Trump International Golf Links & Hotel Doonbeg Ireland

County Clare
Recently

From $38,000 to $40,000 per annum

Trump International Doonbeg is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meeting, incentives and special events. Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Irelands best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscape stretching as far as the eye can see to the Cliffs of Moher. Trump International Doonbeg is home to a proud and motivated workforce of 305 people

NEW

Sous Chef

WYNDHAM GRAND DOHA WEST BAY BEACH

Doha
Recently

Unspecified

The Sous Chef, reporting directly to the Executive Chef, will be responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality and in providing excellent guest satisfaction. He / She will also require to manage food provisions, assist with guest queries and control costs in his department. It is not the intent of this Jon Description to cover all aspects of the position but to highlight the most important areas of responsibility. Manages all aspects of the kitchen including operational, quality and administrative functions Assists in positive outcomes from guest queries in a timely and efficient manner Ensures that food stuffs are of a good quality and stored correctly Manages the provision of food in the F&B outlets and taking action where necessary to ensure compliance with local legislation and the WHG standards

FEATUREDNEW

Sous Chef

Shangri-la Jeddah

Jeddah
Recently

Competitive

Our name, Shangri-La, was inspired by James Hilton's legendary novel "Lost Horizon". Hilton's book was about a tranquil haven in the mountains of the Himalayas, called Shangri-La, which cast a spell on all who resided there. Shangri-La Hotels and Resorts began in 1971 with our first luxury hotel in Singapore. Today, the group comprises over 100 hotels and resorts in key cities in the Asia Pacific, North America, Europe, and the Middle East. Based in Hong Kong, we are expanding globally with developments underway throughout Asia, Australia and the Middle East. Shangri-La Jeddah will be housed in a prominent development with a 235-room hotel and serviced residences in Jeddah, the second-largest city in Saudi Arabia and the principal gateway to Mecca.

FEATUREDNEW

Sous Chef

Shangri-la Jeddah

Jeddah
Recently

Competitive

Our name, Shangri-La, was inspired by James Hilton's legendary novel "Lost Horizon". Hilton's book was about a tranquil haven in the mountains of the Himalayas, called Shangri-La, which cast a spell on all who resided there. Shangri-La Hotels and Resorts began in 1971 with our first luxury hotel in Singapore. Today, the group comprises over 100 hotels and resorts in key cities in the Asia Pacific, North America, Europe, and the Middle East. Based in Hong Kong, we are expanding globally with developments underway throughout Asia, Australia, and the Middle East. Shangri-La Jeddah will be housed in a prominent development with a 235-room hotel and serviced residences in Jeddah, the second-largest city in Saudi Arabia and the principal gateway to Mecca.

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There are 54 permanent Junior Sous Chef jobs available on www.catererglobal.com right now.

What other similar jobs are there to permanent Junior Sous Chef jobs?

As well as permanent Junior Sous Chef jobs, you can find Catering, Chef, Chef de Partie, amongst many others.

Which places are popular for permanent Junior Sous Chef jobs?

People who are interested in permanent Junior Sous Chef jobs prefer to look in County Clare, Dubai, Abu Dhabi.

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Permanent Junior Sous Chef jobs are part of the Catering industry.

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