Sous Chef

Organization- Grand Hyatt Amman

Summary

Grand Hyatt Amman enjoys a prime location at the heart of Amman. Grand Hyatt Amman is only a 45-minute drive from Queen Alia International Airport. The 312 rooms equipped with an array of modern amenities and latest technology. For meetings and conferences, the hotel is well equipped for hosting business and social gatherings of every description. Over 350 colleagues are committed to maintaining the highest standards of luxury, quality and service which define the company.

The Role

The Sous Chef will be responsible to assist the Chef de Cuisine in running the assigned kitchen, ensuring maximum guest satisfaction, helping to ensure the financial success of the outlet.

As Sous Chef, you will be reporting directly to the Chef de Cuisine.

Key Responsibilities:

• Deliver the brand promise and provide exceptional guest service at all times.
• Provide excellent service to internal customers as appropriate.
• Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Work in and oversee the assigned station/ section and the relevant associates to ensure that food products are prepared according to the standard required.
• Maintain the assigned station/ section in a clean and orderly manner at all times.
• Follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget.
• Train the associates as necessary in the preparation and presentation of the items.
• Suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
• Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Be up to date with the availability of seasonal and new products on the market.
• Treat all operating equipment and supplies carefully to minimize damage and reduce wastage.

Qualifications

• Have work in fine dine establishments
• Able to perform under pressure
• Good organization and planning skills
• 2 -3 year experience as Jr. sous chef or Sr. Chef De Partie in 5 stars hotel in a similar role
• 3 – 4 year experience in same role in free standing restaurants

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