Sous Chef - Arabic Specialist

Minor International; Nizwa; On-site; OMR 10,000 - 15,000; Full time

Job summary

Join a dynamic team at a prestigious hospitality establishment as a Sous Chef! In this role, you will ensure the seamless operation of the kitchen while maximizing guest satisfaction and revenue. With a focus on culinary excellence, you will supervise staff, assist in menu planning, and uphold the highest standards of service. This is an exciting opportunity for a passionate culinary professional with a strong background in hospitality. If you thrive in a fast-paced environment and love to create delightful dining experiences, this position is perfect for you!

Qualifications

• 5-6 years of experience in the hospitality industry.
• Strong command of English and another language.

Responsibilities

• Supervise kitchen staff and assist in culinary standards.
• Plan menus and ensure smooth kitchen operations.

Skills

Leadership Skills

Communication Skills

Problem-Solving Skills

Teamwork

Education

Hospitality Experience

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Job description

Company Description

At Anantara we always behave in the following way…

1. We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
2. We use our initiative and always find the best way to solve a problem for a guest or a colleague.
3. We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
4. We always think of new ways to surprise and delight our guests.
5. We treat guests and colleagues with dignity and respect. Everyone is important.
6. We hold ourselves to the highest standards of honesty and integrity.
7. 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:

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

Qualifications

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