Sous Chef - Mekong Restaurant ThaiSouth East Asian Cuisine

Minor International; Dubai; On-site; AED 70,000 - 90,000; Full time

Job summary

A leading company in the hospitality industry seeks a Culinary Manager in Dubai to oversee menu development, kitchen operations, and ensure adherence to food safety standards. The ideal candidate will have a strong background in culinary management, with a passion for leadership and guest service.

Qualifications

• At least 3 years of industry and culinary management experience.
• Previous experience training team members in large quantity food preparation.
• Expertise in all types of cuisine.

Responsibilities

• Develop menus and specials meeting the target market needs.
• Ensure compliance with food safety and hygiene policies.
• Maximize colleague productivity and maintain discipline.

Skills

Leadership

Teamwork

Guest Service

Attention to Detail

Quality Food Operations

Education

College degree in Hotel Management or related culinary degree

Job description

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.
• 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.

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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 :

Fulltime