Aspiring Pastry Sous Chef: Menu Craft & Plating Excellence

Minor Hotels; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

Anantara Downtown Dubai is seeking a culinary professional to lead and coordinate activities within the Restaurant Kitchen, ensuring safe, smooth, and profitable operations in line with hotel standards.

You will collaborate with the restaurant chef to develop concepts, maintain food safety, train staff, and uphold seasonal menu quality while promoting cross-department cooperation and exceptional guest experiences.

Responsibilities

• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability. 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.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• 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.
• Promote positive inter-departmental relations through candid communication and cooperation.

Job description

Anantara Downtown Dubai is seeking a culinary professional to lead and coordinate activities within the Restaurant Kitchen, ensuring safe, smooth, and profitable operations in line with hotel standards.

You will collaborate with the restaurant chef to develop concepts, maintain food safety, train staff, and uphold seasonal menu quality while promoting cross-department cooperation and exceptional guest experiences.