Junior Sous Chef

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

Job summary

A leading hospitality company based in Dubai seeks a skilled Culinarian Manager to oversee restaurant kitchen operations. Candidates should have a college degree in Hotel Management or a related field, along with at least three years of culinary management experience. Responsibilities include organizing kitchen activities, developing cuisine concepts, and ensuring proper food safety practices. The role emphasizes leadership, teamwork, and exceptional guest service skills. This is a full-time position with no remote work options.

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 the Restaurant cuisine concepts and standards.
• Achieve department budget goals and minimize food cost.
• Ensure compliance with food safety and sanitation practices.
• Forecast business demands weekly for efficient staffing.

Skills

Culinary management

Leadership

Guest service

Teamwork

Attention to detail

Expertise in Arabic Cuisine

Education

College degree in Hotel Management or related culinary degree

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.

Remote Work

No

Employment Type

Full-time