Jr. Sous Chef - Sushi

AL WATHBA PROPERTIES LIMITED; Dubai; On-site; AED 90,000 - 140,000; Full time

Job summary

Anantara The Palm Dubai Resort in Dubai is seeking a skilled culinary professional to lead kitchen operations in a luxury resort environment. You will work with the Executive Chef and Sous Chefs to ensure excellence in menus, presentation and guest satisfaction.

Responsibilities include menu development, cost control, strict adherence to safety standards and collaboration across departments to deliver exceptional dining experiences.

Responsibilities

• Ensure outlet reports, schedules, standard recipes, menus and food presentation photos are completed with the Executive Chef and Executive Sous Chefs accurately and on time.
• Develop menus and specials that meet target market needs and align with the restaurant concept.
• Develop menus and set standard recipes (as per SOPs) to maintain acceptable food costs and satisfy guest needs.
• Understand and adhere to the company’s fire, hygiene and safety policies.
• Maintain operating and kitchen equipment to a good standard with minimal breakage.
• Fulfill HACCP and Dubai Municipality audit requirements as needed.
• Check incoming produce against order sheets, receiving records and purchasing specifications.
• Maximize colleague productivity and morale while maintaining discipline per hotel guidelines and local law.
• Assist in building an efficient team by focusing on welfare, safety, training and development.
• Interact with other department management to develop solid working relationships.
• Identify market needs and trends in hotel food and monitor competitor menus and products.
• Plan and implement effective food promotions in coordination with the Chef’s office.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality offerings.
• Continually look for improvements to Anantara presentation guidelines and maintain food safety and protection.

Job description

Job Location

Anantara The Palm Dubai Resort

Company Overview

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression - for our guests and for our people. Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales - from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Responsibilities

• To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.


• To develop menus and \"specials\" which meet the needs of the target market and are in line with the operating concept for the restaurant.


• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.


• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.


• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.


• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.


• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.


• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.


• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.


• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.


• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.


• Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.


• Plans and implements effective food promotions in co-ordination with the Chefs office.


• 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.


• Take responsibility for asset management of all outlet property and facilities.


• Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.


• Promote positive inter-departmental relations through candid communication and cooperation.


• Maintain and oversee adherence to departmental checklists and cleaning schedules Maintain food safety and protection, to include dating, proper storage and rotation, etc.