Junior Sous Chef

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

Job summary

A luxury hospitality brand in Dubai is seeking a Junior Sous Chef to ensure culinary excellence in their restaurant. Key responsibilities include developing menus, overseeing food safety, and maintaining high productivity within the kitchen team. The ideal candidate has 1-2 years of experience in a 4 or 5-star hotel environment and a strong understanding of culinary hygiene practices. Join a dynamic team to provide exceptional dining experiences.

Qualifications

• 1-2 years’ experience in a 4 / 5-star hotel environment as a Jr Sous Chef.
• Able to lead and continually develop a team.
• Strong understanding of culinary hygiene practices and HACCP.

Responsibilities

• Ensure accurate and punctual completion of outlet reports and menus.
• Develop menus and specials according to market needs.
• Check incoming produce quality and adherence to specifications.
• Maximize colleague productivity and maintain team morale.
• Maintain food safety and proper storage practices.

Skills

Team leadership

Culinary hygiene practices

Collaboration

Problem-solving

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 :

• 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.
• Assist in building an efficient team of colleagues by taking an active interest in their welfare, safety, training, and development.
• Interact with management of other departments within areas of responsibility and develop solid working relationships with them.
• Identify market needs and trends in terms of food for both hotel guests and the local market, and monitor and analyze the menus and products of competitive restaurants.
• 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 culinary offerings to our guests. Continually look to recommend improvements and additions to the presentation guidelines.
• Maintain food safety and protection, including proper storage, dating, and rotation of all food in working areas. Follow basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve skills and service levels, providing associates with the training and resources needed 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.

Qualifications

• At least 1-2 years’ experience in a 4 / 5-star hotel environment as a Jr Sous Chef.
• Able to lead and continually develop a team.
• Works well in a team environment and collaborates with others.
• Has a "can-do" mentality.
• Strong understanding of culinary hygiene practices and HACCP.