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.

1. Lead the daily operation of the Olio Kitchen, ensuring smooth preparation, service and overall kitchen performance.
2. Take operational responsibility for the Olio Kitchen, ensuring culinary and service standards are consistently maintained.
3. Prepare and supervise high-quality Italian cuisine according to approved recipes, preparation methods, portion sizes and plating standards.
4. Maintain the authenticity, consistency and quality of the Italian culinary offering, with particular attention to ingredients, cooking techniques, flavour and presentation.
5. Develop seasonal dishes and Chef s Creations that are relevant to Olio s restaurant concept, target market and guest expectations.
6. Support menu planning and development, bringing strong Italian culinary knowledge, creativity and current food trends into the restaurant offering.
7. Communicate and delegate daily production requirements based on business forecasts, ensuring the team understands quantities, priorities and preparation requirements.
8. Supervise the culinary team during preparation, set-up, service and breakdown, ensuring an organized and efficient operation throughout each meal period.
9. Expedite orders during service, maintaining consistency, presentation and timely delivery from the kitchen.
10. Ensure quality ingredients are correctly ordered, received, stored and rotated according to FIFO requirements and purchasing specifications.
11. Inspect incoming produce and ingredients to ensure they meet the required quality and purchasing specifications before use.
12. Conduct regular inspections of refrigerators and food-storage areas to ensure correct storage, rotation and product quality.
13. Control food portions, production and waste to maintain consistency and support the restaurant s food-cost targets.
14. Monitor the effective use of food, labour, energy and other kitchen resources to improve operational efficiency and cost effectiveness.
15. Maintain food safety, hygiene and safe food-handling standards throughout the Olio Kitchen.
16. Work closely with Stewarding to maintain high standards of cleanliness across kitchen equipment, refrigeration, floors and work areas.
17. Ensure kitchen equipment is properly used and maintained, reporting defects and following up on repairs to minimize operational disruption.
18. Train, coach and develop Olio culinary colleagues, strengthening their culinary knowledge, technical skills and consistency in food preparation and presentation.
19. Conduct regular team briefings and communicate operational requirements, menu changes, priorities and relevant information clearly to the culinary team.
20. Motivate the culinary team and maintain a professional, respectful and collaborative working environment.
21. Plan and support food promotions in coordination with the Food & Beverage promotional calendar and restaurant requirements.
22. Maintain accurate kitchen documentation, including schedules, standard recipes, menus, food-presentation references and required operational reports.
23. Coordinate effectively with Food & Beverage Service and other departments to ensure a consistent restaurant operation and guest experience.
24. Report operational challenges and irregularities promptly to the Executive Sous Chef or Executive Chef and take appropriate corrective action.
25. Continuously identify opportunities to improve culinary quality, productivity and kitchen efficiency while maintaining the standards expected of Olio.

Desired Candidate Profile

• 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