Hotel-Jobs in Vereinigte Arabische Emirate

Anantara is a luxury hospitality brand for modern travelers, connecting guests to authentic places, people, and stories through personalized experiences and heartfelt hospitality in some of the world's most exciting destinations, from pristine islands and tropical beaches to cosmopolitan cities, deserts, and jungles.

KEY DUTIES AND RESPONSIBILITIES

Please note that this list is not exhaustive. Anantara employees continuously find new ways to serve the business, guests, and colleagues. The key responsibilities include:

1. Ensure all outlet reports, schedules, recipes, menus, food presentation photos, and correspondence are completed accurately and on time, in collaboration with the Executive Chef and Sous Chefs.
2. Develop menus and specials aligned with target market needs and restaurant concepts.
3. Create menus and standard recipes (per SOPs) that maintain acceptable food costs and meet guest expectations.
4. Adhere to company policies regarding fire safety, hygiene, and safety standards.
5. Maintain kitchen and operating equipment to a high standard with minimal breakage.
6. Manage audit requirements for HACCP and Dubai Municipality as needed.
7. Inspect incoming produce to ensure compliance with order sheets, records, and specifications.
8. Maximize team productivity and morale, maintaining discipline per hotel guidelines and local laws.
9. Support team building by focusing on colleague welfare, safety, training, and development.
10. Develop strong working relationships with other department management.
11. Monitor market trends and competitor menus to adapt offerings accordingly.
12. Plan and execute food promotions in coordination with the Chef's office.
13. Follow Anantara's food preparation and presentation standards, recommending improvements when possible.
14. Ensure food safety and proper handling, storage, and rotation of ingredients.
15. Oversee asset management for outlet property and facilities.
16. Participate in departmental training to enhance skills and service quality.
17. Foster positive inter-departmental communication and cooperation.
18. Maintain departmental checklists and cleaning schedules.

• 1-2 years of experience in a 4/5-star hotel as a Junior Sous Chef.
• Leadership skills and ability to develop a team.
• Team player with collaborative spirit.
• Customer-focused attitude.
• Proactive, with a positive attitude.
• Basic computer skills.
• Well-groomed with good personal hygiene.
• Strong understanding of culinary hygiene practices and HACCP standards.