Junior Sous Chef

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

Job summary

A leading luxury hospitality brand in Dubai seeks a Jr Sous Chef to manage food preparation and team development. Candidates must possess 1-2 years in a 4/5 star environment, strong culinary hygiene knowledge, and effective leadership skills. This role focuses on menu development, maintaining high standards of food safety, and enhancing team productivity.

Qualifications

• 1-2 years’ experience in a 4/5 star hotel environment as a Jr Sous Chef.
• Able to lead and develop a team.
• Works well in a team environment.

Responsibilities

• Ensure all outlet reports and schedules are completed accurately.
• Develop menus and specials in line with the restaurant's concept.
• Maintain food safety and hygiene standards.

Skills

Leadership

Culinary Hygiene Practices

Team Collaboration

Positive Attitude

Job description

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

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.
• 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.

Qualifications

• Has a Least 1-2 Years’ Experience in a 4/5 Star Hotel Environment as a Jr Sous Chef
• Able To Lead & Continually Develop a Team
• Works Well in a Team Environment & Collaborates with Others.
• “Can Do” Mentality
• Has strong understanding of Culinary Hygiene Practices and HACCP