وصف الوظيفة
Role Overview
Sous Chef position at Anantara Mina Al Arab Ras Al Khaimah Resort, a luxury hotel and resort brand rooted in Thai culture, located in Ras Al Khaimah, UAE.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand founded in 2001 in Thailand, now operating across the world's most captivating locales including pristine beaches, private islands, ancient sites, and vibrant cities. The brand is inspired by the Sanskrit word meaning "without end," embodying freedom, movement, and harmony. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary, located in the northernmost emirate of the UAE, approximately 45 minutes from Dubai.
Role Purpose
To support kitchen operations and culinary excellence by developing menus and standard recipes that meet guest expectations and operating requirements, ensuring food safety and quality standards are maintained, and leading kitchen team members in large-quantity food preparation.
Key Responsibilities
Menu & Recipe Development
- Develop menus and specials that meet target market needs and align with restaurant operating concepts.
- Develop menus and set standard recipes in accordance with Standard Operating Procedures to achieve acceptable food costs while satisfying guest needs and expectations.
- Continually recommend improvements and additions to Anantara food presentation guidelines.
Food Safety & Compliance
- Maintain complete understanding of and adherence to company policy relating to fire, hygiene, and safety.
- Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings.
- Maintain food safety and protection; ensure 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 & Asset Management
- Check incoming produce to ensure all food merchandise is in accordance with order sheets, receiving records, and purchasing specifications.
- Ensure operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Take responsibility for asset management of all outlet property and facilities.
Team Leadership & Morale
- 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.
- Excellent knowledge of quality food operations.
- Expertise in all types of cuisine.
Skills & Competencies
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.