Job description
Role Overview
Demi Chef de Partie 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, inspired by the Sanskrit word meaning 'without end', embodying freedom, movement, and harmony. The brand operates across the world in captivating locales including pristine beaches, private islands, ancient sites, and vibrant metropolises. Anantara Mina Al Arab Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary in the northernmost emirate of the UAE, approximately 45 minutes from Dubai.
Role Purpose
Support kitchen operations within the restaurant brigade, maintaining food safety standards, quality presentation, and operational excellence while contributing to the development of restaurant concepts and the training of junior kitchen staff.
Key Responsibilities
Kitchen Operations
- Perform all activities within the restaurant kitchen area, ensuring safe, smooth running, and profitable operation within the framework of the hotel.
- Work independently on an assigned kitchen section.
- Maintain outlet safety at all times.
- Assist in maintaining clean and sanitized food preparation areas.
Food Safety & Standards
- 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.
- Adhere to food preparation and presentation guidelines to ensure consistent quality culinary offerings to guests.
Asset & Inventory Management
- Take responsibility for asset management of all outlet property and facilities.
- Support inventory control and waste management practices.
Menu & Concept Development
- Support the development of restaurant concepts and standards.
- Become familiar with local market and suppliers.
- Recommend menu changes according to seasonal product availability.
- Continually recommend improvements and additions to Minor Hotels presentation guidelines.
Training & Development
- Participate in departmental training to improve departmental skills and hotel service levels.
- Provide team members with training and resources to care for guests.
- Support and mentor junior kitchen staff.
Departmental Coordination
- Promote positive inter-departmental relations through candid communication and cooperation.
- Maintain and oversee adherence to departmental checklists and cleaning schedules.
General Duties
- Perform related duties and special projects as assigned.
Qualifications & Experience
- Knowledge of food preparation, cooking techniques, and presentation.
- Understanding of food safety, HACCP, hygiene, and sanitation standards.
- Food Safety or Food Handler Certificate.
Skills & Competencies
- Ability to work independently on an assigned kitchen section.
- Inventory control and waste management basics.
- Time management and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Attention to detail and commitment to quality.
- Good communication and teamwork.
- Willingness to learn and mentor junior kitchen staff.