Sous Chef at Minor International

Abu Dhabi, Abu Dhabi, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

12 Apr, 26

Salary

0.0

Posted On

12 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Leadership Skills, Food Safety, Menu Development, Team Building, HACCP Compliance, Guest Satisfaction, Training and Development, Inter-departmental Communication, Food Presentation, Asset Management, Problem Solving, Sanitation Practices, Productivity Management, Food Cost Management, Market Trend Analysis

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 To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner. To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant. To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations. To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. Responsible for the audit requirements for HACCP and Dubai Municipality as needed. Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation. Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development. Responsible for the audit requirements for HACCP and Dubai Municipality as needed. Interacts with management of other departments within areas of responsibility and develops solid working relationships with them. Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants. Plans and implements effective food promotions in co-ordination with the Chefs office. 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. 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. Take responsibility for asset management of all outlet property and facilities. Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests. Promote positive inter-departmental relations through candid communication and cooperation. Maintain and oversee adherence to departmental checklists and cleaning schedules Maintain food safety and protection, to include dating, proper storage and rotation, etc. Qualifications 2 Years Minimum experience in same role. Culinary skills & Knowledge. Leadership Skill 5* Hotel Experience Additional Information Prompt and courteous delivery of all orders, maintaining a positive image through all each guest contact and through cleanliness of guest areas. Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests. Assist in maintaining a highly motivated and well trained staff Open and close shift in accordance with Manager’s Checklist. Train, maintain and enforce all Anantara Service Standards Properly execute revenue and check control procedures on shift Maintain a safe and sanitary work environment for all Associates and guests Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks) Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise. Be on the floor during entire meal period and ensure adequate coverage Ensure that only a quality product is being served Maintain proper Associate uniform standards Manage an effective repair and maintenance program through the use of work orders, inspections, etc. Exercise station rotation to ensure stations are distributed fairly. Handle daily Associate relations (i.e. scheduling, time adjustments, etc.) Assist any Associate in his/her job performance, when required, to ensure guest satisfaction. Assist in implementing an effective training program for new and current associates Encourage problem solving by Associates through proper training and empowerment, to ensure guest satisfaction. Establish effective communication with Associates to gain their trust and respect through his/her hard work. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Anantara’s Guarantee of Fair Treatment Policy Identify and recommend incentive programs, new ideas, and methods of operation Company Location: Anantara Santorini Abu Dhabi Retreat

Responsibilities

The Sous Chef is responsible for ensuring all kitchen operations run smoothly, including menu development, food safety compliance, and maintaining high standards of food quality and presentation. They also play a key role in team management, training, and fostering positive inter-departmental relationships.