Junior Sous Chef - Yasmeen (Arabic Restaurant) - Waldorf Astoria Maldives Ithaafushi

Waldorf Astoria Hotels & Resorts is Hilton’s luxury brand of iconic hotels committed to personal service and culinary excellence in landmark locations around the world. Each property delivers unforgettable experiences and offers a strong sense of arrival with impressive public spaces worthy of hosting history. Guests can expect True Waldorf Service from the moment they reserve their stay to the moment they leave the property doorstep.

Waldorf Astoria Maldives Ithaafushi made a wow debut in 2019 and is already recognized as one of the finest resorts in the world. Sprawled across three islands, the resort is one of the most sizable in the Maldives. It boasts the country’s largest spa, extensive recreation facilities and it’s the Maldives resort with the most culinary choices (an impressive 11 specialty cuisine dining options). Besides its 117 luxurious villas, the resort is also home to an exclusive offering: a private island, the largest in the country which is to be rented out in its entirety.

Once you get a glimpse of this one of its kind resort, you know you arrived to a sun-soaked paradise. Luxurious villas act as vast private indoor-outdoor playgrounds, each featuring its own private pool. Everywhere you look, from the standalone villa bathtub to the glass-bottomed floors in the spa’s treatment pavilions, the azure water steals the show.

Are you ready to join our talented and dedicated team at Waldorf Astoria Maldives Ithaafushi and take your career to new heights? 

What will I be doing?

Junior Sous Chef for Yasmeen serving Waldorf Astoria Maldives supports the Director of Culinary, Executive Sous Chef, Executive Pastry Chef, and the Chef de Cuisine as the culinary ambassador of the restaurant. The position is responsible for assisting the Chef de Cuisine and Sous Chef to supervise the Restaurant operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

This position is an integral part of the Culinary Team whose main objective is to assist Chef de Cuisine and Sous Chef to ensure that our guests are provided with quality food as one of the key integral part of the guest satisfaction of the Hotel, this department carries a special responsibility. Specifically, as a Junior Sous Chef for the Yasmeen Restaurant you will perform the following tasks to the highest standards:

• Assist the Chef de Cuisine and Sous Chef in the creation and planning of menus and implement changes to continue to maintain quality and satisfaction.
• Able to assist with making changes that respond to the diversity and to guest needs, both present and anticipated. 
• Develop positive attitude on job skills, knowledge, autonomy and creativity of Team Members.
• Responsible for monitoring food quality and consistency to ensure that the food presented is of the highest standards. 
• Assist in supervising and monitoring kitchen operations, working with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Conduct daily spot checks and monitor all food items ordered by the kitchen to ensure all items are utilized completely to avoid wastage and report accordingly.
• Work closely with receiving and stores to ensure that goods received are of the highest standard and meets resort specifications. 
• Constantly assess freshness, presentation and temperature of food served and maintain standards. 
• Ensure all equipment is hygienically stored in its designated area.
• Ensure that all perishable items are stored quickly and efficiently.
• Ensure ingredients are always fresh and within its expiry date. 
• Prevent using spoiled or contaminated products in any phase of food preparation.
• Assist in conducting training regularly for Team Members to develop their skills.
• Assist to record and submit monthly On-the-Job Training hours to the Chef de Cuisine and Sous Chef
• Train and develop Team Members
• Maintains collaborative working relationships with Team Members, supervisors and managers.
• To continually improve product through obtaining feedback from Team Members.
• Uphold Waldorf Astoria Maldives Ithaafushi values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Conduct daily shift briefings for kitchen team members in the absence of senior kitchen management.
• Assist the Head of Department with Team Member performance issues in compliance with resort policies and procedures.
• Assist the Head of department with setting departmental objectives, work schedules, budgets, policies, and procedures
• Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements.