Sous Chef - Japanese Cuisine at Minor International

, , Maldives -

Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

0.0

Posted On

10 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Japanese Cooking, International Cooking, Food Safety, Food Preparation, Inventory Management, Cost Control, Team Management, Training, Scheduling, Communication, Asset Management, Guest Relations, Sanitation, Culinary Techniques, Budget Management, Problem Solving

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 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 team members. Within this, the key responsibilities for this position are: Directly responsible for outlet Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel. Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies. Achieve departmental Budget goals by maintaining efficient cost expenditure. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. Responsible for accounting & billing procedures within the culinary operation. To ensure the awareness & enforcement of all SOP & Property LSOP. To enforce operational Standards that are reviewed periodically and then updated and improved. Responsible to maintain the overall welfare of our Team members by providing them with the training and resources to take care of our guests. To ensure the efficient scheduling of management and associates. To be responsible for the accurate supervision of the team members time control and payroll systems. To implement a departmental daily “15 Minute” training program. To supervise all aspects of Team members Management including hiring and discipline in conjunction with the Executive Sous Chef. To practice “open door” policy to all Team members. Periodically plan outside Team Members activity to promote teamwork. 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. Promote positive inter-departmental relations through candid communication and cooperation. To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner. Ensure all Managers and Team Members follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering. Above all, to lead by example through a “hands on” approach to motivate our Team Members to excel. Perform other duties as assigned by Supervisor Qualifications Expertise in Japanese Cooking: Strong knowledge and skills in contemporary Japanese cuisine. International Cooking: Basic knowledge and competency in international culinary techniques and dishes. Educational Qualification: Degree in Hotel Management or equivalent culinary education. Language Proficiency: Fluency in English is mandatory. Experience: Minimum of 7 years in the culinary field, with at least 2 years in a Sous Chef position. Basic knowledge of hygiene and safety procedures

Responsibilities

The Sous Chef is responsible for the smooth operation of the kitchen, ensuring profitability and maintaining food quality standards. They will also oversee team management, training, and compliance with safety regulations.