Sous Chef: Asian & Fusion Cuisine Lead

Rak Properties PJSC; Ras Al Khaimah; In loco; AED 134.000 - 201.000; Tempo pieno

Descrizione del lavoro

Anantara Mina Al Arab Ras Al Khaimah Resort is seeking a skilled Sous Chef to lead kitchen operations and ensure the highest standards of cuisine and service. You will oversee a diverse team, train staff, and contribute to menu planning for premium international dishes.

The role emphasizes menu development, cost control, HACCP compliance, and delivering exceptional guest experiences under pressure in a luxury resort environment.

Competenze

• Extensive knowledge of Thai, Vietnamese, Chinese and other Southeast Asian cuisines.
• Experience supervising and training kitchen staff.
• Experience developing menus, specials and standard recipes.
• Knowledge of recipe costing, portion control, stock management and waste reduction.
• Strong HACCP, food hygiene, sanitation and safe food storage knowledge.
• Ability to manage kitchen operations, maintain food quality and work under pressure.
• Commitment to food presentation, quality and guest satisfaction.

Mansioni

• Oversee kitchen team, schedule, and deliver training.
• Prepare and cook a wide range of international dishes.
• Assist in menu planning, inventory control and supply management.
• Ensure kitchen safety standards and health, sanitation compliance.
• Maintain food quality and guest satisfaction under pressure.
• Lead kitchen operations and cost control.

Conoscenze

Thai cuisine

Vietnamese cuisine

Chinese cuisine

Menu development

Team leadership

Recipe costing

Portion control

Stock management

Waste reduction

HACCP & food safety

Food presentation

Guest satisfaction

Kitchen operations

Quality control

Descrizione del lavoro

Anantara Mina Al Arab Ras Al Khaimah Resort is seeking a skilled Sous Chef to lead kitchen operations and ensure the highest standards of cuisine and service. You will oversee a diverse team, train staff, and contribute to menu planning for premium international dishes.

The role emphasizes menu development, cost control, HACCP compliance, and delivering exceptional guest experiences under pressure in a luxury resort environment.