Sous Chef - Arabic Specialist

Anantara Hotels & Resorts; ad-Dachiliyya; On-site; OMR 15,000 - 20,000; Full time

Job summary

A luxury hotel chain in Oman seeks a Sous Chef to ensure the efficient operation of the kitchen department. Responsibilities include supervising kitchen staff, developing culinary standards, planning menus, and ensuring the use of seasonal, local ingredients. Applicants should have a minimum of 5-6 years in hospitality, strong leadership and communication skills, and a good command of English and another language. Join us to deliver high-quality dining experiences and maximize guest satisfaction.

Qualifications

• 5-6 years' experience in Hospitality required.
• Bilingual proficiency in English and another language preferred.

Responsibilities

• Ensure smooth operation of the kitchen department.
• Supervise kitchen staff under the Chef de cuisine.
• Attend daily meetings with the Executive Chef.
• Establish culinary standards for banquets.
• Plan menus and recipes with the Executive Chef.

Skills

Leadership skills

Communication skills

Training skills

Microsoft Excel

Microsoft Word

Microsoft Outlook

Good command of English

Ability to work in a team

Job description

Company Description

At Anantara we always behave in the following way…

• We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
• We use our initiative and always find the best way to solve a problem for a guest or a colleague.
• We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
• We always think of new ways to surprise and delight our guests.
• We treat guests and colleagues with dignity and respect. Everyone is important.
• We hold ourselves to the highest standards of honesty and integrity.
• We are proud to represent our hotel and our country to guests from all over the world.

Job Description

Sous Chef

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

What you will be doing:

• To report for duty punctually wearing the correct uniform and name badges at all times
• Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
• Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
• Attend meetings as required in the Operational Manual and update the Executive Chef / Executive Sous Chef on points raised
• Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
• Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market
• Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials"

Qualifications

• Good command of English and one other language used by majority of staff.
• Minimum 5-6 years’ experience in Hospitality.
• Good knowledge in Microsoft Excel, Word, Outlook.
• Good leadership, training, motivation and communication skills