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    Sous Chef - Dubai, United Arab Emirates - Anantara Hotels, Resorts and Spas

    Anantara Hotels, Resorts and Spas
    Anantara Hotels, Resorts and Spas Dubai, United Arab Emirates

    Found in: DrJobEN AE A2 - 4 days ago

    Default job background
    Description
    • To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
    • To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
    • To have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety.
    • To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
    • Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
    • Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
    • To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
    • Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
    • Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
    • Take responsibility for asset management of all outlet property and facilities.

    Qualifications

    • College degree in Hotel Management or related culinary degree.
    • At least 3 years of industry and culinary management experience.
    • Previous experience training team members in large quantity food preparation.
    • Excellent knowledge of quality food operations.
    • Passion for leadership and teamwork.
    • Eye for detail to achieve operational excellence.
    • Excellent guest service skills.
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