Job description
Role Overview
Chef de Cuisine - All day dining at Anantara The Palm Dubai Resort, a global luxury hotel and resort brand rooted in Thai culture.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand founded in 2001 in Thailand. Inspired by the Sanskrit word meaning "without end," the brand embodies freedom, movement, and harmony, with properties across the world in locations ranging from pristine beaches and private islands to ancient sites and vibrant metropolises. The company is committed to authentic hospitality and believes every journey should leave a lasting impression for guests and employees.
Role Purpose
To organize and lead all activities within the Restaurant Kitchen, ensuring a safe, smooth-running, and profitable operation while developing and maintaining the restaurant's cuisine concepts and standards in line with Anantara's guidelines and local market trends.
Key Responsibilities
Operations & Kitchen Management
- Organize all activities within the Restaurant Kitchen area to ensure safe, smooth, and profitable operations within the hotel framework.
- Maintain food safety and protection, ensuring all food in working areas follows proper food handling techniques including dating, proper storage, and rotation.
- Maintain basic food safety and sanitation practices.
- Conduct preventative maintenance inspections on a monthly basis.
- Be responsible for always maintaining outlet safety.
- Be responsible for asset management of all outlet property and facilities.
Culinary Standards & Development
- Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation.
- Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to guests.
- Continually recommend improvements and additions to the Anantara presentation guidelines.
- Be familiar with the local market and recommend menu changes according to seasonal product availability.
Financial & Resource Management
- Achieve department budget goals and minimize food cost by ensuring proper preparation, inventory, requisition, food pars, and control systems are in place.
- Accurately forecast business demands on a weekly basis to ensure efficient staffing and food production.
Leadership & Team Development
- Supervise all associates, including hiring and discipline in conjunction with the Executive Chef.
- Lead and fully participate in departmental training to improve departmental skills and hotel service levels.
- Provide associates the training and resources to take care of guests.
- Lead by example through a hands-on approach to motivate associates to excel.
Additional Information
- Full details are available on the employer's original posting.