Executive Sous Chef job French-Japanese Fine Dining Dubai

Executive Sous Chef job French-Japanese RestaurantEmiratesTowersDubaigastronomic restaurant UAE

  • Excellent salary offered tax free
  • you have fine dining Executive Sous Chef or Chef de Cuisine experience including Michelin starred restaurants
  • French haute cuisine gastronomic background, (preferably with Japanese fine dining as well)
  • be able to execute the dinner menu below
  • rapid promotion to Executive Chef
  • prime location in Emirates Towers, Dubai w/ rooftop lounge
Annual Base Salary                                                                                  
AED  200,000 + BONUS
Annual Housing Allowance                                                                         
AED  70,000
Annual Roundtrip Tickets                                                                             
AED  10,000
 
Relocation Package                                                                             
AED  10,000
 
Health Insurance (Immediate Family) Provided by CLIENT
Work Permit (DIFC) & Visas Provided by CLIENT
PAid vacation as per DIFC law
Bonus Performance Based  
AE20K Education for child
(Current conversion rate: 1 AE Dirham = 0.272 US Dollars) 
 
  • 3 concept Dinner Fine dining/ business Lunch with shares tasting formula +  a la carte + rooftop terrace lounge with share style cold plate + interactive dishes Franco-Japanese cuisine inspired
  • room to express your culinary ideas within the concept
  • media exposure provided to advance your career
  • candidates must like to develop: able to grasp the concept, execute new dish from an idea and bring culinary develop support. Looking for someone capable to take over the Executive Chef position after 2 years max as Client will open more venues.

​Before you Apply BE SURE to read the Culinary Concept, Dinner Menu and Job Description below!

Guada3x200To APPLY eMail resume or CV to Fine Dining recruiter Guada Costillas guada.costillas@gmail.com or Michelin Chef recruiter Modris Reinbergs modris@gmail.com
 
Scope:                     Culinary & concept identity brief

CLIENT opens an independent Multi-concept operation opening beginning of 2014 in DIFC, Dubai, UAE

CLIENT's goal is to establish a new bench mark by providing service and be recognized as the best concept within the hospitality business in UAE Dubai scene by offering an original quality oriented F&B program within a top of the line design and technology in order to create a desirable up beat atmosphere, attractive to an eclectic crowd including locals, business men and travelers.

During their stay at CLIENT our guests are Kings as we thrive to create a premium experience providing feelings our guest have always imagined and will never forget.  

Lead by Las Vegas award winning chef Stephane Chevet, the culinary concept is influenced by a Franco Japanese food philosophy “a minimalist approach based on respect for high quality product ” enhanced by techniques, seasonings and flavors pairing.

CLIENT's restaurant venue will offer 4 distinct atmospheres and experiences: Lunch, Dinner, Lounge, and bar Club. 3 culinary concepts linked by the same culinary philosophy.

•  Dinner: 120 seats (including “Kingdome” Chef’s table) the dining room transforms itself in the signature Gastronomic restaurant. The focus of the dinner menu is a cuisine based on flavor, combining temperatures, contrasting textures with a strong emphasis Franco-Japanese cuisine style and philosophy.

•  Lunch:  A quick pace lunch aiming to attracted DIFC business men and locals will offer sharing a la carte set up and a sharing tasting formula changing weekly.

•  Bar & Lounge: over 300 seats lounge/bar equipped with a small outside kitchen to produce for the area with a menu concept oriented on fun easy signature cold plate to share “social” bites like Foie gras “lollipop”, interactive hot menu with Table robatayaki , as well a few guest interaction dish like " fondue/Shabu shabu" fruit and chocolate fondue

About CLIENT’s Lounge & bar club:  An astonishing 50 meters bar with a terrace lounge area that offers a direct view on world renowned Burj Khalifa. CLIENT is equipped with the latest lights & Sound technology. The vibe and atmosphere will evolve throughout the evening as the live DJ increases beats per minutes letting the bar & club scene takes over as the night goes on.

Sample FOOD IMAGES

KANI-Salad-Schevet400xHAMACHI-TRILOGY-Schevet400xHIMALAYAN SALT CHILLED MADAI.SChevet400SEAWEED STUDY Schevet400Tuna & Avocado Tartar, Yuba Chips, Yuzu Chantilly.SChevet 2011.RZ400

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DINNER MENU

The concept of Client's dinner menu is a French-Japanese influenced cuisine based on combining flavor, temperatures and contrasting dynamic textures.

Les Entrées

Awaken your senses

La Soupe (v)

 Vegetable, red miso soup

Les huitres “chaude “

Oysters  “Wakame” Broiled Imported Kushi, zesty seaweed butter

With Caviar … AE

Le thon bleu “truffe noir”

Grade 1 Blue fin tuna Sashimi

parmesan, rocket leaves, black truffle soy vinaigrette, rice crackers

La dorade “Himalaya”    

Torched Tai snapper sashimi chilled Prehistoric Himalayan salt block

bottarga, lemon oil

Le hamachi “BLT”

Yellow tail sashimi, gem lettuce, semi dried tomatoes,

turkey bacon, shallots vinaigrette, yuzu aioli

Le crabe “tomate”

Blue Crab meat, hijiki, crab tomato Jelly,

avocado, lemon ginger foam

Tartar de boeuf “souvenir d’Asie”

Asian influenced beef tartar, croutons, edamame coulis

Le caviar  “royale”

Ice chilled “Golden caviar”

Tofu skin crackers, quail eggs, seaweed sponge bread

La ventrèche “caviar” 

Bleu fin “OO-toro” tuna tartar, fleur de sel, ocetra caviar, gold flakes

Riz de veau “beignet”

Tempura de riz de veau, black Truffle salt, Japanese mushroom infused sauce 

What’s Next

Indulge yourself with the treasures of our lands and seas

Le saumon  “passion” (A)

“Teppanyaki” Salmon, wasabi spinach, passion fruit miso emulsion, tobiko

La langouste et la St Jacques (A)

Australian rock lobster, diver scallop, Tamaki rice, baby bok choy, uni sake butter sauce

Le cabillaud “purée”

Baked Alaskan black cod, yuzu potato purée, turkey bacon dashi, nori

Le wagyu et le foie gras (A)

Australian Wagyu beef short ribs, “Nihon” braised seared foie gras,

white asparagus

Le boeuf  “Duo“

Imported Japanese Wagyu & French Charolais beef tenderloin, smoked salt,

Japanese mushrooms, black truffle ponzu sauce

Le poussin “citron” (A)

Vendée Farm Free range baby chicken, green beans tempura,

red shishito, confied lemon terriyaki sauce

Le canard “fumant”

…..  Farm slow cooked breast, yuzu kosho,

satsumaimo croquette & honey soy reduction

L’agneau “sumiso”

Crusted mustard miso Rack New Zealand rack of lamb,  

black garlic, eggplant

Les legumes “Tasting” (V)

Selection of Vegetables Tempura, Wasabi spinach

Croquette, eggplant miso

* (v) Vegetarian dish  * (A) Contain alcohol

The Ending

Illustration of sweet wishes 

Les fromages

Chef’s selection of 4 cheeses sauces, condiments, walnut artisanal bread

La sphere

white chocolate sphere, yuzu ice cream, fresh mixed berries, jelly and warm coulis

Le chocolat et Le lychee

Valhrona dark chocolate mousse cake, vanilla lychee, chocolate soy ice cream

La crème brulèe

Orange green tea cream brulèe, clouds of grand-marnier

Tiramisu “Soja”

Kinako mousse and Ice cream, Kuromitsu coffee syrup, Foam

Parfait

Kumquat + Himezen

Souflé

Vanilla, Verveine ice cream

Sesame Nougatine

Vanilla Soy parfait, sesame caramel, fleur de sel

Mignardise

Green tea orange madelaine

Yuzu Passion “Gimauve”

Cannelet

Chocolat sake fondant

Chocolate yuzu

White chocolate Green Tea 

Inaniwa salt caramel

Pates de fruits

 

The CLIENT Experience

A symphony of flavors and textures with premium ingredients
AED 2450 per person

Les huitres “Caviar “

Oysters  “Wakame” Broiled Imported Kushi,

zesty seaweed butter

La Ventreche “Cleopatra” 

Blue fin belly Tartar, fleur de sel au yuzu, caviar,

gold flakes, yuba crackers

Le Thon bleu “Truffe noir”

Grade 1 Blue fin tuna Sashimi, rocket leaves

parmesan, black truffle soy vinaigrette, rice crackers

La Langouste et la St Jacques (A)

Australian rock lobster, diver scallop, Tamaki rice, baby bok choy,

uni sake butter sauce

Troup Normand “Sake”

Palate cleanser: Infused Sake granite

Riz de Veau “Beignet”

Tempura de riz de veau, salt flakes, tomato powder, oak barrel ages soy Aioli

Le Boeuf  “Duo“(A)

Imported Wagyu Tenderloin, roasted mushrooms, dipping truffle ponzu sauce

                                                   Braised Short ribs with seared Foie gras

Les Fromages

Chef’s selection of 4 cheeses sauces,

condiments, walnut artisanal bread

La Sphere “Surprise”

white chocolate sphere, yuzu ice cream, fresh mixed berries

jelly and warm coulis

Mignardises

Executive SOUS CHEF JOB DESCRIPTION:

Under the guidance and supervision of the Executive Chef and within the policies and procedures established by CLIENT, the duties of the Executive Sous-Chef is to control the day to day Kitchen operations, to help and manage the entire BOH staff in their duties and career development.

•  Ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly

•  Ensure all products are rotated on a first-in, first-out philosophy.

•  Ensure all products are properly labeled and stored to ensure safekeeping and sanitation.

• The Executive Sous Chef will maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques to lead by example

•  Ensure all kitchen supplies and food items required for service are restocked to par levels.

•  Maintain a solid knowledge, understanding of all recipes and preparations.

•  Ensure food quality is superior and takes action to correct any irregularities.

•  Skillfully and knowledgably able to work each kitchen stations.

•  Conduct inventory check up on a regular basis to ensure proper par and quality levels.

•  Ensure all requisitions are processed properly and placed in designated area.

•  Identify and safely use all kitchen equipment.

•  Ensure kitchen equipment is properly maintained and functioning.

•  Maintain supervisory & leadership role in the absence of the Executive Chef.

• Supervise guide and conduct hand on training for Head chef, Sous-Chefs, Chef de Partie and all Kitchen Workers on job responsibilities.

• Supervise stewarding and cleaning department.

•  Assist Head chef, Sous-Chef, Chef de partie, Demi-Chef de Partie, Commis, Workers and Helpers as needed in execution of service and standards.

• Achieve service, financial and Human Resource goals set forth by property executives and Food and Beverage

•  Participate in on / off property functions and food shows as required.

•  Assist Executive chef with updating production list / food Matrix / Diagrams and overall kitchen organization to ensure efficient service execution and support knowledge resources for BOH and FOH employees.

•  Work as a team, assisting all guests’, executives and employees’ needs and inquiries.

•  Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.

• Assist Executive Chef by controlling food and labor cost and establishing goals and   objectives that focus on profit, quality product and people.

• Assist Executive Chef with controlling of purchasing, receiving, purveyor lists, new product assessment, inventory of all kitchen items.

•  Assist Executive Chef to handle employee relation issues, track employee records, disciplinary situations and miscellaneous matters.

•  Attend meetings, trainings and functions as required by management.

•  Able to work varied shifts, including weekends and holidays.

•  Perform all duties as deemed necessary for the success of the department.

•  Uphold property, company policies and procedures.

• Develop and supervise family meal organization within provided budget.

 

REQUIREMENTS:

•  Communicate with Executive Chef on daily outlet operations.

•  The Executive Sous Chef must be able to multi task, think fast, be an all around self starter, to work with little to no supervision.

•  Professional appearance and demeanor.

•  Manage with open door policy.

•  Able to develop new dishes within the Executive Chef vision and guideline of the concept.

•  Attention to detail with preparation and plate presentation.

•  Working knowledge of weights and measures and various cooking techniques.

•  Have extensive culinary background and administrative skills.

•  Thorough understanding of profit and loss management Basic mathematical skills.

•  Have extensive knowledge of all kitchen equipment and operations.

•  Handle a busy fast-paced, physical and mental ability to work under pressure and meet deadlines with particular attention to details.

• Able to perform other job related duties as requested.

•  The Executive Sous Chef must be patient, a good coach/trainer, good people manager and enjoys developing the team leading by example.

•  Have interpersonal skills to deal effectively with all business contacts.

•  Professional appearance and demeanor.

•  Able to lead, mentor, coaches, evaluates, develops, inspires people; sets expectations, recognizes achievements, manages conflict, aligns performance goals, provides feedback, delegates.

•  Work varied shifts, including weekends and holidays.

•  Working knowledge of health, safety and sanitation procedures.

•  Able to effectively communicate in English, in both written and oral forms.

•  The Executive Sous Chef job is a hands on position.

•  Must be creative and able to work closely with Executive Chef new ideas development.

    PREFERRED:

• Previous experience working in UAE/DUBAI.

• Previous extensive culinary management experience as chef de cuisine or Executive Sous-chef with top rated fine dining restaurants

•  Well verses with current culinary trends

•  Experienced managing multicultural staff.

•  French Gastronomic culinary background

•  Chef with strong knowledge of, or Japanese cuisine experienced is a plus.

• Previous opening with training experience is plus

• Strong organizational & management skills.

We offer competitive package Tax free salary with Expat Package

end of Executive Sous Chef job fine dining Dubai, UAE restaurant Middle East.