Junior Sous Chef at Minor International

Eydhafushi, South Maalhosmadulu, Maldives -

Full Time

Start Date

Immediate

Expiry Date

27 Jan, 26

Salary

0.0

Posted On

29 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Food Safety, Menu Development, Team Leadership, Inventory Control, Cost Management, Training, Communication, Problem Solving, Creativity, Attention to Detail, Initiative, Operational Excellence, Customer Service, Inter-departmental Relations, Asset Management

Industry

Hospitality

Description

Company Description Minor Hotels is a global hospitality leader with over 560 hotels and resorts across six continents, a diverse portfolio of F&B businesses and a selection of luxury transportation services. With over four decades of experience, we build stronger brands, foster lasting partnerships, and drive business success by staying focused on what matters most to our guests, team members and partners. Wherever your journey leads, Minor Hotels delivers exceptional experiences around the globe. Explore our history, meet the people behind our success and discover the values that shape who we are today. Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Nestled in some of the world’s most captivating locales – ranging from vibrant cities to sun-drenched, palm-fringed beaches – we craft unforgettable memories for every guest at each destination. Anantara is inspired by the Sanskrit word meaning 'without end', and our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression. Our guests share this belief, seeking remarkable experiences and authentic connections that enrich their lives, whether they are travelling for leisure, business, or self-discovery. Our journey began in 2001 with the opening of the first Anantara resort in Thailand’s renowned seaside town of Hua Hin. Since that day, we have expanded our presence into new corners of the globe, from pristine beaches and private islands to tranquil coastal retreats, ancient sites, and vibrant metropolises. Today, our portfolio of destinations encompasses Asia, the Indian Ocean, the Middle East, Africa, and Europe. Our thoughtfully designed luxury hotels and resorts provide windows into the unique character of each location. Inside and out, travellers connect with the places, people, and stories that make each destination truly exceptional. Through personal experiences, guests curate a lifetime of memories as Anantara opens doors to unforgettable journeys filled with adventure and indulgence. Anantara Kihavah Maldives Villas Nestled within the Baa Atoll – a UNESCO Biosphere Reserve – Anantara Kihavah Maldives Villas is a private island sanctuary that epitomises natural beauty and barefoot luxury. Fringed by powder-white sands and a turquoise lagoon that melts into the horizon, our resort offers an extraordinary setting for both guests and team members. Home to 80 expansive beach and overwater villas and residences, Anantara Kihavah is a place where rare encounters and curated moments define the guest experience – from snorkelling with manta rays and dining beneath the sea at our acclaimed underwater restaurant SEA, to gazing at the stars from the Maldives’ only overwater observatory. As part of Anantara Hotels, Resorts & Spas – a globally recognised luxury brand founded in Thailand in 2001 – we are committed to delivering meaningful journeys through heartfelt hospitality and authentic discovery. At Anantara Kihavah, team members become part of a dedicated family, passionate about crafting unforgettable experiences in one of the world’s most inspiring destinations. Job Description WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE At Anantara we always behave in the following way… We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues. We use our initiative and always find the best way to solve a problem for a guest or a colleague. We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions. We always think of new ways to surprise and delight our guests. We treat guests and colleagues with dignity and respect. Everyone is important. We hold ourselves to the highest standards of honesty and integrity. We are proud to represent our hotel and our country to guests from all over the world. WHY THIS JOB EXISTS To serve the needs of the business, our guests and our colleagues by taking responsibility for all food production of a hotel outlet. Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all. 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. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel. Qualifications Bachelor’s Degree, or related culinary degree. Minimum of 5 years of industry and luxury culinary management experience. Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members. Eye for detail to achieve operational excellence Passion for leadership and teamwork Fluent in English and computer literate Additional Information Experience the #PassionPoweredGrowth with us

Responsibilities

The Junior Sous Chef is responsible for all food production within a hotel outlet, ensuring a safe and profitable operation. This role includes developing cuisine concepts, maintaining food safety standards, and leading the kitchen team.