Sous Chef

Minor International; United Arab Emirates; Hybrid; AED 120,000 - 200,000; Full time

Job summary

A luxury hospitality brand is seeking a talented culinary professional to create high-quality food experiences. The ideal candidate will have extensive experience in a professional kitchen, strong leadership skills, and the ability to oversee kitchen operations. Join us in delivering exceptional dining experiences while maintaining the highest standards of food safety and quality.

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 customers.
• Ensure consistent quality in daily preparation.
• Oversee strict adherence to health & safety standards.

Skills

Leadership

Creativity

Problem-solving

Cooking techniques

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

• 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