وصف الوظيفة
Role Overview
Sous Chef at Anantara Hotels & Resorts, Desert Islands Resort & Spa. A luxury hospitality role based in a world-class resort setting.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand founded in 2001 in Thailand, rooted in Thai culture and authentic hospitality. The brand operates across the world in captivating locales including pristine beaches, private islands, ancient sites, and vibrant metropolises. The company is driven by a spirit of generosity, warmth, and heartfelt hospitality.
Role Purpose
To lead kitchen operations and culinary excellence at the resort, developing menus and managing food production to meet guest expectations, operational standards, and cost targets while ensuring food safety, team productivity, and adherence to company guidelines.
Key Responsibilities
Menu Development & Standards
- Develop menus and specials aligned with target market needs and restaurant operating concept.
- Develop menus and establish standard recipes per Standard Operating Procedures to achieve acceptable food cost while meeting guest needs and expectations.
- Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings.
- Recommend improvements and additions to Anantara presentation guidelines.
Safety, Hygiene & Compliance
- Understand and adhere to company policy relating to fire, hygiene, and safety.
- Maintain food safety and protection, ensuring all food in working areas complies with food handling techniques including dating, proper storage, and rotation.
- Maintain basic food safety and sanitation practices.
- Take responsibility for audit requirements for HACCP and Dubai Municipality as needed.
Operations & Equipment
- Ensure operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Check incoming produce to confirm all food merchandise aligns with order sheets, receiving records, and purchasing specifications.
- Take responsibility for asset management of all outlet property and facilities.
Team & Performance
- Maximize colleague productivity and morale.
- Consistently maintain discipline following hotel guidelines and local legislation.
- Train team members in large quantity food preparation.
Qualifications & Experience
- 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.
Skills & Competencies
- Excellent knowledge of quality food operations.
- Expertise in all types of cuisine.
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.