Jr Sous Chef – Arabic Cuisine

Anantara; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A luxury hotel chain in Dubai seeks a Culinary Manager to oversee kitchen operations, uphold food quality standards, and lead staff training initiatives. Candidates should possess a degree in Hotel Management, at least 3 years of culinary management experience, and expertise in Arabic cuisine. This role emphasizes leadership, attention to detail, and exceptional guest service skills.

Qualifications

• At least 3 years of industry and culinary management experience.
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.

Responsibilities

• Organize all activities within a Restaurant Kitchen area.
• Develop and maintain restaurant cuisine concepts and standards.
• Achieve department budget goals and minimize food costs.
• Ensure compliance with food safety and sanitation practices.
• Lead and participate in departmental training.

Skills

Leadership

Teamwork

Attention to detail

Guest service

Arabic Cuisine expertise

Education

College degree in Hotel Management or related culinary degree

Job description

Job Description

KEY DUTIES AND RESPONSIBILITIES

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 colleagues. Within this, the key responsibilities for this position are :

• 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 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.
• To 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.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• 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.
• To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
• Promote positive inter-departmental relations through candid communication and cooperation.

Qualifications

• College degree in Hotel Management or related culinary degree.
• At least 3 years of industry and culinary management experience.
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.
• Expertise in Arabic Cuisine.