Chef de Cuisine at Minor International

Muscat, Muscat Governorate, Oman -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Organization, Cuisine Development, Food Presentation, Menu Planning, Food Cost Control, Inventory Management, Food Safety, Sanitation Practices, Demand Forecasting, Staffing Efficiency, Asset Management, Preventative Maintenance, Team Leadership, Training, Hiring, Discipline

Industry

Hospitality

Description

Company Description Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America. Job Description KEY DUTIES AND RESPONSIBILITIES Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth-running, and profitable operation within the framework of the Hotel. To develop and maintain the restaurant's cuisine concepts and standards for food preparation and presentation. To be familiar with the local market and recommend menu changes according to the seasonal product availability. To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars, and control systems are in place. To 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. To 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. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. To be responsible for maintaining outlet safety at all times. To be responsible for asset management of all outlet properties and facilities. Conduct a preventative maintenance inspection on a monthly basis. To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests. To supervise all associates including hiring and discipline in conjunction with the Executive Chef. Promote positive inter-departmental relations through candid communication and cooperation. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel Qualifications Bachelor's Degree in Culinary 2-3 years of experience in the same position Experience in Italian Cuisine Additional Information HOW YOU CAN SUCCEED IN THIS ROLE Within Anantara, the top-performing people who do this job always demonstrate the following attitude: Working with Others: They always try to anticipate and exceed the needs of customers and colleagues They use their own initiative and good judgement to solve problems in a calm and efficient way They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team They act with personal professionalism and integrity at all times Taking Responsibility: They always conduct business honestly and fairly. They keep sensitive information confidential. They can prioritise their workload effectively and be organised and structured at work They manage their time and pay attention to detail. They know their jobs, and are able to work without close supervision. They display a positive attitude, even under pressure. They personally check their work to ensure its accuracy. Delivering Results Company Location: Anantara Al Jabal Al Akhdar Resort

Responsibilities

The Chef de Cuisine is responsible for organizing all activities within the Restaurant Kitchen to ensure a safe, smooth, and profitable operation while developing and maintaining cuisine concepts and food presentation standards. Key duties include achieving budget goals, minimizing food cost, maintaining food safety, leading departmental training, and supervising all kitchen associates.