Junior Sous Chef at Minor International

, Baa, Maldives -

Full Time

Start Date

Immediate

Expiry Date

06 Jan, 26

Salary

0.0

Posted On

08 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Development, Inventory Management, Food Safety, Sanitation Practices, Staff Supervision, Team Training, Budget Management, Culinary Standards, Communication, Problem Solving, Customer Service, Asset Management, Preventative Maintenance, Leadership, Inter-departmental Relations

Industry

Hospitality

Description

Company Description Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America. Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. Balance between coolness and kindness, between design and function, and between service and privacy. Avani+ is an uplifted extension of the Avani brand with Avani+ Fares being one of few within the brand and is the first such branded resort in the Maldives The resort will have 200 keys and multiple F&B outlets as well as Spa, Recreation Diving and Water Sports Facilities Avani teams pride themselves as Open-minded, Upbeat and Genuine. Job Description • 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 Avani+ Fares Maldives food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Avani+ Fares Maldives 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 Team Members the training and resources to take care of our guests. • To supervise all Team Members 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 Team Members to excel. Additional Information We are Upbeat - We are Open-Minded - We are Genuine

Responsibilities

The Junior Sous Chef will organize all activities within the restaurant kitchen area, ensuring a safe and profitable operation. They will develop and maintain cuisine concepts and standards while supervising team members and adhering to food safety guidelines.