Sous Chef Italian Specialty

About the Job: An opportunity has arisen for a Italian Specialty Sous Chef to join Culinary Team at Jumeirah Messilah Beach . The main duties and responsibilities of this role are: Lead the day-to-day operation. • Lead the daily operation of the Olio Kitchen, ensuring smooth preparation, service and overall kitchen performance. • Take operational responsibility for the Olio Kitchen, ensuring culinary and service standards are consistently maintained. • Prepare and supervise high-quality Italian cuisine according to approved recipes, preparation methods, portion sizes and plating standards. • Maintain the authenticity, consistency and quality of the Italian culinary offering, with particular attention to ingredients, cooking techniques, flavour and presentation. • Develop seasonal dishes and Chef s Creations that are relevant to Olio s restaurant concept, target market and guest expectations. • Support menu planning and development, bringing strong Italian culinary knowledge, creativity and current food trends into the restaurant offering. • Communicate and delegate daily production requirements based on business forecasts, ensuring the team understands quantities, priorities and preparation requirements. • Supervise the culinary team during preparation, set-up, service and breakdown, ensuring an organized and efficient operation throughout each meal period. • Expedite orders during service, maintaining consistency, presentation and timely delivery from the kitchen. • Ensure quality ingredients are correctly ordered, received, stored and rotated according to FIFO requirements and purchasing specifications. • Inspect incoming produce and ingredients to ensure they meet the required quality and purchasing specifications before use. • Conduct regular inspections of refrigerators and food-storage areas to ensure correct storage, rotation and product quality. • Control food portions, production and waste to maintain consistency and support the restaurant s food-cost targets. • Monitor the effective use of food, labour, energy and other kitchen resources to improve operational efficiency and cost effectiveness. • Maintain food safety, hygiene and safe food-handling standards throughout the Olio Kitchen. • Work closely with Stewarding to maintain high standards of cleanliness across kitchen equipment, refrigeration, floors and work areas. • Ensure kitchen equipment is properly used and maintained, reporting defects and following up on repairs to minimize operational disruption. • Train, coach and develop Olio culinary colleagues, strengthening their culinary knowledge, technical skills and consistency in food preparation and presentation. • Conduct regular team briefings and communicate operational requirements, menu changes, priorities and relevant information clearly to the culinary team. • Motivate the culinary team and maintain a professional, respectful and collaborative working environment. • Plan and support food promotions in coordination with the Food & Beverage promotional calendar and restaurant requirements. • Maintain accurate kitchen documentation, including schedules, standard recipes, menus, food-presentation references and required operational reports. • Coordinate effectively with Food & Beverage Service and other departments to ensure a consistent restaurant operation and guest experience. • Report operational challenges and irregularities promptly to the Executive Sous Chef or Executive Chef and take appropriate corrective action. • Continuously identify opportunities to improve culinary quality, productivity and kitchen efficiency while maintaining the standards expected of Olio. • Should have 5-year minimum experience in Culinary in a five-star hotel. • Work in a multicultural environment. • Knowledge of the style of cuisine. • Knowledge of HACCP as well as general health & safety in the workplace. • Solid International Culinary experience