Sous Chef

Anantara; Sir Bani Yas; On-site; AED 120,000 - 200,000; Full time

Job summary

A luxury hospitality brand is seeking a dedicated Chef to create high-quality, original food that satisfies customers. The ideal candidate will have extensive experience in a professional kitchen, skilled in various cooking techniques and cuisines, and possess strong leadership abilities. Responsibilities include maintaining preparation standards, ensuring adherence to safety regulations, and overseeing kitchen operations. This is a unique opportunity for a culinary professional with creativity and adaptability to thrive in a dynamic environment.

Qualifications

• Extensive experience working in a professional kitchen.
• Proficient in various cooking techniques and cuisines.
• Strong leadership and management skills.

Responsibilities

• Create high quality and original food to satisfy the customer.
• Ensure the highest standards and consistent quality in daily preparation.
• Oversee strict adherence to health & safety standards.

Skills

Leadership skills

Creativity

Problem-solving skills

Cooking techniques

Adaptability

Job description

Job Description

• Create high quality and original food to satisfy the customer
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new recipes and preparation techniques.
• Pay attention to food cost – but not be constrained by it in the search for creating new and original product.
• Follow the instructions and recommendations from the immediate Superiors to complete the daily task.
• To be a Food Ambassador for Anantara, supporting new openings and Task Force missions
• To participate in and win competitions for originality, creativity and product quality.
• To oversee strict adherence to all required health & safety standards while performing the work.

Qualifications

• Extensive experience working in a professional kitchen.
• Proficient in various cooking techniques and cuisines.
• Strong leadership and management skills.
• Ability to oversee kitchen operations and assist the Executive Chef.
• Knowledge of food safety regulations and kitchen hygiene practices.
• Capacity to create menus, train kitchen staff, and manage inventory.
• Adaptability and problem-solving skills in a fast-paced environment

Additional Information

Remote Location