Pastry Sous-Chef

Pastry Sous-Chef role at Alila Hotels.

Location: Alila Jabal Akhdar

Alila means "Surprise" in Sanskrit, describing the refreshing character of our properties and the reactions of our guests. Our purpose is to care for people so they can be their best, by empathic, authentic human connection and delivering personal experiences. We aim to make a difference in the lives of colleagues, guests, owners, operators, community members, and shareholders. Our brand targets well-traveled guests seeking reflection and impactful connections, and our brand promises rare and intimate experiences. Our principles include: artistry, passion, authenticity, innovation, responsibility, and a commitment to sustainable, community-enriching practices and world-class service from local experts.

• The Sous-Chef is in charge of controlling the sections within the kitchen (vegetable garnish, meat station, cold appetizers, pastry section, etc.). He/she will work at any shift as requested and assist in private event operations, including weekends and holidays.
• Flexible and good at multitasking.
• Able to work under pressure.
• Some heavy lifting may be required while on duty.

• Control the culinary operation across different sections.
• Ensure smooth running of kitchen sections and compliance with Alila Jabal Akhdar F&B Culinary standards.
• Supervise, prepare, and/or cook food daily according to business requirements.
• Maintain efficient workflow by adhering to the Sequence of Service and standards in relevant SOPs.
• Be flexible and ready to work any shift as per operation needs.

• Interact daily with the Chef de Partie, Demi-Chef de Partie, and junior Commis within their kitchens.
• Coordinate with kitchen management, outlet staff, food suppliers, and in-house guests.

• Report on time to duty and prepare daily ingredients for menu items in the kitchen section.
• Direct food production and manage waste; supervise team tasks and monitor quality.
• Keep sections clean and sanitized per HACCP standards and daily checklists; complete all required checklists.
• Support colleagues to meet work goals and maintain brand standards and hygiene, including FIFO and labeling.
• Assist with trainings and development and communicate issues to management promptly.
• Maintain professional, respectful communication and personal grooming per F&B standards.
• Identify opportunities to enhance service quality and go beyond customer expectations.
• Carry out other reasonable duties as assigned by senior management.

• Review notices and briefing sheets daily to stay informed on events, rosters, and specials.
• Assist in recording inventories/stock-takes as required; complete cleaning, opening, and closing checklists as instructed.

• Has completed basic food hygiene training and adheres to brand hygiene standards.
• Experience in kitchen management and multi-section oversight is preferred.
• Ability to work flexible shifts, including weekends/holidays, and to multitask under pressure.

Note: This description reflects the information provided and does not add new facts beyond the original content.