Junior Sous Chef - French Pastry (Pierre's & Choix) - F&B Preparation - InterContinental Hotels Grou

Do you see yourself as the Junior Sous Chef for our French Pastry team at InterContinental® Hotel Dubai Festival City?

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs.

Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

The InterContinental Hotels Group® at Dubai Festival City consists of four hotels.

These include the luxury and lifestyle brand InterContinental, the lavish long-stay InterContinental Residence Suites, the premium Crowne Plaza, and the essentials Holiday Inn & Suites.

In addition to over 1,600 rooms, the cluster boasts a selection of 16 restaurants and bars, an impressive 3,800-square-metre Event Centre across two levels, the 5,000-square-metre Festival Arena by InterContinental, the luxurious Spa InterContinental, and state-of-the-art gym and swimming pool facilities.

We are looking for people who are friendly, welcoming, and full of life to join over 1,200 colleagues who are always finding ways to make every guest's experience an enjoyable one.

We value the passion and enthusiasm of our colleagues and encourage you to share your passion when you work with us.

       

A little taste of your day-to-day:


* Assists in the development of new creations.


* Assists with organizing special events and food promotions.


* Maintains comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends, and makes recommendations for appropriate adjustments to kitchen operations accordingly.


* Follows the daily orders outlined in the food and beverage management.


* Participates in the planning and costing of menus.


* Ensures outstanding culinary technical skills are maintained.


* Assists in maintaining a hygienic kitchen.


* Ensures cleanliness of the kitchen and equipment.


* Maintains personal hygiene as well as colleagues' hygiene practices.


* Assists in planning for future staffing needs.


* Assists in recruiting in line with company guidelines.


* Prepares and administers a detailed induction program for new staff.


* Assists in maintaining a comprehensive, current, and guest-focused set of departmental standards and procedures and oversees their implementation.


* Ensures a training needs analysis of kitchen staff is carried out, and training programs are designed and implemented to meet needs.


* Provides input for probation and formal performance appraisal di...