Sous Chef - Asian Cuisine Specialist

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

Job summary

A leading hospitality company in Dubai is seeking a skilled culinary manager to oversee kitchen operations. The ideal candidate will have at least 3 years of culinary management experience and a college degree in Hotel Management or a related culinary field. Responsibilities include developing menus, ensuring compliance with food safety standards, and training team members. Excellent leadership, teamwork, and guest service skills are essential for success in this role. This position is full-time and requires on-site presence.

Qualifications

• Minimum 3 years of culinary management experience.
• Experience training team on large quantity food preparation.
• Excellent knowledge of quality food operations.

Responsibilities

• Ensure outlet reports and schedules are completed accurately.
• Develop menus and specials according to market needs.
• Maintain high food safety and hygiene standards.

Skills

Leadership

Teamwork

Guest service

Food operations knowledge

Attention to detail

Culinary expertise across cuisines

Education

College degree in Hotel Management or related culinary degree

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 companys 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 analyzes 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

• 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.

Remote Work

No

Employment Type

Full-time