Chef de Cuisine Sous Chef - Indian Cuisine

CompanyDescription

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JobDescription

Chefde Cuisine / Sous Chef - IndianCuisine

As Chef de Cuisine /Sous, you will lead our Indian restaurant (Rivaaj) and beresponsible for the quality of food served, assist in theimplementation and conceptualization of new menu items, as well astraining and development of yourteam.

What Is In It ForYou

• Free Accommodation,transportation, visa/work permit ,medical heathinsurance
• Employee benefit card offeringdiscounted rates in Accor worldwide for you and yourfamily
• Learning programs through our Academiesdesigned to sharpen your skills
• Ability to makea difference through our Corporate Social Responsibilityactivities, like Planet 21
• Career developmentopportunities with national and international promotionopportunities. The sky is your limit
  

What you will bedoing:

• Actively shareideas, opinions and suggestions to improve the environment andmenus
• Meet guests and wedding planners anddesign special menu for events andweddings
• Ensure the consistency in thepreparation of all food items for a la carte and/or buffet menusaccording to property recipes andstandards
• Communicate effectively with the restof the team and thrive for guestfeedback
• Ensure all kitchen colleagues areaware of standards &expectations
• Maintain and enhance the foodproducts through creative menu development andpresentation
• Adhere to menu engineering programand create seasonal and holiday menus according to hotelguidelines
• Control outlet food cost, throughmenu engineering, production efficiencies, and foodwaste
• Coach and mentor sous chefs and culinarycolleagues
• Conduct corrective disciplinaryaction forms and documentation asneeded
• Completes daily temperature log booksand insures FIFO of all received goods.
• Adhereto and follow ALLSAFE health and safety protocols, ensure allcolleagues are trained and held accountable for the setstandard
• Place work orders for items needingrepair
• Other duties as assigned
  

Qualifications

Yourexperience and skillsinclude:

• Minimum 3 to 4years of experience in Indian cuisine specilaiing in Mughlai, NorthIndian and Rajasthani food.
• Fluency in Hindiand English language.
• Diploma Certification ina Culinary discipline an asset
• A passion forfood, desire to further develop culinary and leadershipskills
• Ability to work well under pressure in afast paced environment
• Ability to workcohesively and collectively as part of ateam
• Other duties as assigned
  

AdditionalInformation

Your Team AndWorkingEnvironment

• SofitelBahrain Zallaq Thalassa Sea & Spa is 5 star Luxury Hotelwith 262 Luxury Rooms & Suites Including 1 Royal Suite, 6Opera Suites, 21 Prestige Suites, 32 Club Millesime Rooms, 202Luxury Rooms, 5 Restaurant & 4 Bars, 1 Grand Ballroom, 2Meeting Rooms, Beach Club, Kids Club and the first Thalassa Spa inthe Gulf Cooperation Council Countries (GCC)
  

Our Commitment ToDiversity &Inclusion

• We are aninclusive company and our ambition is to attract, recruit andpromote diverse talent.