Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi The hotel comprises 213 luxurious guestrooms and suites and 6 four-bedroom villas with private pools, all furnished to the highest standards in a modern Arabic style. To meet the needs of long-staying guests, the hotel offers 161 fully-furnished spacious serviced apartments ranging from studios to four-bedroom units. The hotel is located within the acclaimed Qaryat Al Beri complex, on a one-kilometre stretch of private beach overlooking the strait that separates Abu Dhabi Island from the mainland. The hotel is conveniently located next to a souk, offering a variety of shops under one roof. It is only a ten-minute drive from the city’s international airport, five minutes from the golf course and the Convention Centre, and 15 minutes from the Corniche and the city centre. SHANG PALACE – The art of Chinese Fine Dining Award-winning Cantonese restaurant, Shang Palace places importance on bringing the origins and traditions of the cuisine to the forefront of fine dining. Comprising traditional decor, with authentic flavours, Shang Palace offers diners a theatrical dining experience that includes a Kung Fu Tea Master and Yum Cha served in a customary manner. The restaurant delivers a consistent, authentic experience for those enjoying the best of Cantonese cuisine. AWARDS Best Chinese, Time Out Abu Dhabi, 2015 Favourite Chinese Restaurant, What’s On Awards, 2014 Best Business Lunch, What’s On Abu Dhabi, 2013 Best Chinese, What’s On Abu Abu Dhabi, 2012 Highly Commended Chinese, Time Out Abu Dhabi Awards, 2011 and 2012 Best Chinese, Time Out Abu Dhabi Awards, 2010 Highly Commended Best Business Lunch, Time Out Abu Dhabi Awards, 2010 The Sous Chef – WOK supervises the kitchen team in food production in the Shang Palace kitchen. Works closely with the Execuitve Chinese Chef to assure smooth operation and produce fresh, top quality products using the best ingredients. Prepares food according to set hygiene standards. Manages and monitors the food cost in his/her area and liaise with departments on matters relevant to hotel operations. He/she must have a helpful attitude, be a trainer and a leader who exceeds expectations of internal and external guests. JOB ROLE The key responsibilities of the position are as follows but not limited to: Ensure consistency and highest quality in food taste, temperature and presentation Ensure the quality and cleanliness of all food displays with maximum creativity Coordinate all food production and all specific duties to chefs and other staff under his/her supervision Check set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage Check stores and refrigerators and oversee proper storage and recycling of leftovers Ensure effective communication among the kitchens and with other departments Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications Update menu recipe cards and menu planning for promotions Follow HACCP guidelines and ensure that colleagues comply with HACCP guidelines REQUIREMENTS Minimum 2 years experience in culinary field with at least 2 years experience in an International Class Hotel or high volume operations of a 5-star caliber Extensive knowledge of Chinese Cuisine, BBQ Completed an internationally recognized apprenticeship, culinary school or certified training program Positive attitude and high energy level Motivator & self starter; displays initiative & creativity Team player and team builder Flexible to work in shifting schedule and under pressure.