Sous Chef

Minor Hotels; Abu Dhabi; On-site; AED 90,000 - 120,000; Full time

Job summary

Anantara Hotels & Resorts is seeking a Culinary Leader to develop menus and standard recipes, ensure HACCP compliance, and manage kitchen operations with a focus on quality and guest satisfaction.

You will lead a team, uphold safety standards, and maintain equipment and presentation guidelines to deliver exceptional dining experiences for our guests at Desert Islands Resort & Spa by Anantara.

Qualifications

• College degree in Hotel Management or related culinary field.
• At least 3 years of industry and culinary management experience.
• Experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.
• Expertise in all types of cuisine.

Responsibilities

• Develop menus and specials meeting the target market and operating concept.
• Develop menus and set standard recipes (as per SOPs) allowing the restaurant to run at acceptable food cost.
• Adhere to policy relating to fire, hygiene and safety.
• Ensure operating and kitchen equipment is maintained with minimum breakage.
• Audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce against order sheets, records and specs.
• Maximize colleague productivity and morale and maintain discipline per hotel guidelines and local legislation.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality offerings.
• Maintain food safety & protection; proper dating, storage and rotation.

Skills

Leadership

Teamwork

Food safety

Guest service

Attention to detail

Menu development

Quality control

Education

Hotel Management degree

Culinary degree

Job description

Job Description:

Job Location:

Desert Islands Resort & Spa by Anantara

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.

Job Description

• 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.
• 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.

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 all types of cuisine.