Italian Sous Chef

Dubai Holding LLC

Dubai

On-site

AED 201,000 - 312,000

Full time

6 days ago

Be an early applicant

Application generator

An application made for this job — a tailored resume and cover letter that speak straight to the posting.

Get past ATS filters

Job summary

Avani Ibn Battuta Dubai Hotel, part of Minor Hotels, seeks a kitchen leader to organize all activities within the restaurant kitchen, ensuring a safe, smooth, and profitable operation in the hotel setting.

You will develop and maintain restaurant cuisine concepts and standards for food preparation and presentation, adapt menus to seasonal availability, and forecast weekly demand for staffing and production.

Qualifications

Experience in managing restaurant kitchen operations in a hotel environment.
Strong leadership and training abilities with a focus on food safety.
Ability to forecast weekly demand and control food costs.

Responsibilities

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 Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
To maintain food safety & protection. All food in working areas should be following 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 always maintaining outlet safety.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection monthly.
To lead and fully 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.
To supervise all Team Members 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 Team Members to excel.

Skills

Leadership

Food safety

Menu development

Communication

Tools

Kitchen operations

Job description

Job Location

Job Location: Avani Ibn Battuta Dubai Hotel

About Avani

At Avani, we're all about finding that perfect balance - between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality. With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things - and believe that a warm welcome and a genuine smile make all the difference - you'll fit right in here.

Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues.

Key Responsibilities

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 Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
To maintain food safety & protection. All food in working areas should be following 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 always maintaining outlet safety.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection monthly.
To lead and fully 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.
To supervise all Team Members 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 Team Members to excel.

Company Overview

Minor International is one of the largest hospitality and leisure companies in the Asia Pacific region. Today Minor International has a global presence with hotels and resorts, restaurants and retail shops across Asia, the Middle East, Africa, Europe, the Americas and Australasia. When Passion Meets Growth, Opportunity Sparks. At some point, we all hit a ceiling, and few have the passion or opportunity to break through. At Minor, we’ve made it our mission to encourage our people to push boundaries in search of opportunity and achieve their fullest potential. When the business grows, so do our people.

Career Resources