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Sous Chef at Minor International
Dubai, Dubai, United Arab Emirates -
Full Time

Start Date

Immediate

Expiry Date

29 Apr, 26

Salary

0.0

Posted On

29 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Menu Planning, Costing, Kitchen Operations, Team Leadership, Training, Food Safety, Sanitation, Cost Control, Flexibility, Pressure Management, Kitchen Software, POS

Industry

Hospitality

Description
Company Description Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, Avani Hotels & Resorts provides the right space for guests who value the details that matter. Job Description You will lead the overall kitchen operations of the hotel, taking full responsibility for directing, training, supervising, planning, and coordinating all activities across the department. This includes estimating food consumption, managing food purchasing, and selecting and developing recipes, while standardizing food production to ensure consistent quality, presentation, and compliance with local standards. You will plan and price menus, ensure the proper operation and maintenance of kitchen equipment to uphold safety and sanitation, and closely monitor monthly food inventory, orders, and deliveries to ensure efficiency and adherence to hotel standards. You will regularly review food costs against budget to secure target profit margins while maintaining the property’s Avani brand image and oversee the cleanliness and hygiene of all kitchen areas and procedures. #Li-CF1 Qualifications Culinary diploma, degree, or equivalent 3–5 years kitchen leadership, preferably in hotels or high-volume F&B Skilled in menu planning, costing, and kitchen operations Strong team leadership and training abilities Knowledge of food safety, sanitation, and cost control Flexible, works well under pressure, familiar with kitchen software/POS Company Location: Avani Deira Dubai Hotel
Responsibilities
You will lead the overall kitchen operations of the hotel, taking full responsibility for directing, training, supervising, planning, and coordinating all activities across the department. This includes managing food purchasing, selecting and developing recipes, and ensuring compliance with local standards.