Junior Sous Chef - Eclipse Lounge

About Four Seasons Hotel Abu Dhabi at Al Maryah Island

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi
at Al Maryah Island welcomes guests with bright, open spaces, embracing
expansive views of the city skyline and the sparkling waves of the Arabian
Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and
lifestyle destination – Four Seasons is located within a ‎34-storey glass
tower, both high-tech and environmentally advanced. Sophisticated new concepts
throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting
waterfront location. Blending urban chic and understated luxury, we offer ‎200
light-filled accommodations, including ‎38 suites – all with water views. With
six creative restaurants and lounges, this is Al Maryah Island’s premier
location for stylish entertaining. All venues open to outdoor waterfront
terraces and most include private dining rooms. Relaxation awaits in the
radiant The Pearl Spa – with separate fitness and treatment facilities for men
and women. Our expansive swimming pool offers a cool social scene with skyline
views. With two bright, airy ballrooms that open onto the water, Four Seasons
is Abu Dhabi’s most desirable address for meetings, social events and
weddings. Every moment is elevated by thoughtful Four Seasons service,
anticipating each guest’s unique personal needs – whether the goal is relaxing
on vacation or staying efficient for business.

Main Duties/Description:
Plan, organize, control and direct the work of employees responsible for
preparation of all culinary items while ensuring superior quality and
consistency.

‎1. To schedule employees in the absence of the Sous Chef.

‎2. To communicate regularly with the Sous Chef to achieve an excellent
rapport throughout the food production.

‎3. Constantly inspect taste, temperature and visual appeal, make sure that
all dishes are uniform and that established portion sizes are adhered to.

‎4. To do requisition of all items needed for the following day from the food
storeroom, non-food storeroom and stewarding department.

‎5. To ensure proper sanitation procedures are followed and the kitchen is
always clean, neat and tidy.

‎6. To ensure all equipment is in full working order.

‎7. To ensure a superior production of food.

‎8. To ensure an adequate supply of all products prepared on a timely basis.

‎9. To prepare exciting and appealing room amenity when needed.

‎10. To establish standard recipes and ensure the compliance with them.

‎11. To respond properly in any hotel emergency or safety situation.

‎12. To have a full working knowledge of halal food, service and preparation.

‎13. To have full knowledge of Four Seasons Food Standards.

‎14. To execute Alternative Cuisine and Spa Cuisine.

‎15. To be certified in Food Service Sanitation.

‎16. To assist the Sous Chef with the planning and implementation of menus and
food promotions.

‎17. To search for new available products in the market.

‎18. To examine goods up on receiving for quality and quantity.

‎19. To control the Kitchen outlet and ensuring the employees follow standard
recipes and methods of preparation.

‎20. To inform the Sous Chef immediately of Supplier delivering unacceptable
products.

‎21. To total knowledge & understanding of Food Preparation Standard &
Procedure.

‎22. To ensure personal hygiene, and grooming standards of the kitchen staff
is followed.

‎23. The Junior Sous Chef is responsible for the purchase of food in absence
of the Sous Chef. In cooperation with the Purchasing Manager, she/he assures
the best quality for the best price.

‎24. To keep up to date with new development techniques and equipment and
instruct his staff on how to use it correctly.

‎25. To inter act with department and hotel staff in a professional and
positive manner to foster good rapport, promote team spirit and ensure
effective two-way communication.

‎26. To provide ongoing advice and support to staff under your supervision.

‎27. To work closely with all chef’s in relation to the food.

‎28. To work closely with all chefs in relation to the kitchen and the rest of
the culinary/F&B; team.

‎29. Comply with Four Seasons’ Category One and Category Two Work Rules and
Standards of Conduct as set forth in EmPact.

‎30. Work harmoniously and professionally with co-workers and supervisors.

‎31. Prepare food items.

‎32. Assist with set-up and cleaning of operational areas.

‎33. Complete performance evaluations for managerial and line staff.

Standard Duties:
‎1) To provide a friendly and professional service that always exceeds guest’s
expectation.

‎2) Assist in phone coverage with other departments.

‎3) Assist the department to upkeep relevant notice boards.

‎4) Prepare related paperwork for new hires.

‎5) Requires knowledge and the ability to operate computer equipment including
word processing and spreadsheet software plus other systems (i.e. Opera,
Windows, Bayan payroll and analysis reports etc).

‎6) To accept responsibility for the health safety and welfare of all areas of
the department, guests and employees and to respond properly in any hotel
emergency situation.

‎7) To safeguard guests and employees with knowledge and application of health
and safety, accident prevention, fire drills and first aid.

‎8) To ensure you read the hotel's employee handbook and have an understanding
of and adhere to the hotel's rules and regulations and in particular, the
policies and procedures relating to Fire, Hygiene, Health and Safety.

‎9) To undertake other duties and responsibilities which, while outside the
normal routine, will be within the overall scope of the position.

‎10) To report for duty punctually wearing the correct uniform/attire and name
badge. To maintain a high standard of personal appearance and hygiene and
adhere to the hotel and department personal appearance standards.

‎11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at
all time while on duty.

‎12) To comply with local legislation as required.

‎13) To maintain good working relationships with your colleagues and all other
departments through working by The Golden Rule.

‎14) To respond to any changes in the department as dictated by the needs of
the industry, company or hotel.

‎15) To be flexible and extend job duties to carry out any other reasonable
duties and responsibilities within the job capability as assigned, including
redeployment to alternative departments/areas if required, to meet business
demands and guest service needs.

‎16) Perform other tasks or projects as assigned by the Director of Food &
Beverage or Executive Chef.

‎17) Must be able to obtain any required food handling and/or sanitation
certifications required by local or state agencies.