Jr Sous Chef – Arabic Cuisine at Minor International

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

03 Feb, 26

Salary

0.0

Posted On

05 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Arabic Cuisine, Food Preparation, Food Safety, Culinary Management, Team Leadership, Guest Service, Operational Excellence, Inventory Management, Menu Development, Training, Communication, Asset Management, Sanitation Practices, Budget Management, Preventative Maintenance, Inter-departmental Relations

Industry

Hospitality

Description

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. 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 cuisine concepts and standards for food preparation and presentation. To be familiar with 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 property 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. #LI-MH1 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. Expertise in Arabic Cuisine.

Responsibilities

The Jr Sous Chef will organize all activities within the Restaurant Kitchen area, ensuring a safe and profitable operation. Responsibilities include developing cuisine concepts, maintaining food safety, and supervising associates.