Job description
Role Overview
Italian Sous Chef at Avani Ibn Battuta Dubai Hotel, part of Minor Hotels. This position is based in Dubai, United Arab Emirates.
Company Overview
Avani is a hotel and resort brand operating across Europe, the Middle East, Asia, Africa, and Australia. The brand is built on a philosophy of balance between cool and kind, design and function, service and privacy. Avani offers vibrant social spaces, stylish rooms, and locally inspired food, underpinned by an upbeat service culture that respects the art of hospitality.
Role Purpose
The Italian Sous Chef organizes all kitchen operations within the restaurant, ensuring safe, efficient, and profitable execution. The role maintains cuisine concepts and standards, controls food costs, and leads the kitchen team to deliver consistent, high-quality culinary offerings aligned with Minor Hotels standards.
Key Responsibilities
Operations & Safety
- Organize all activities within the restaurant kitchen area to ensure safe, smooth-running, and profitable operation within the hotel framework.
- Maintain outlet safety at all times.
- Conduct preventative maintenance inspections monthly.
- Manage asset management of all outlet property and facilities.
Culinary Standards & Menu Development
- Develop and maintain restaurant cuisine concepts and standards for food preparation and presentation.
- Become familiar with the local market and recommend menu changes according to seasonal product availability.
- Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to guests.
- Continually recommend improvements and additions to Minor Hotels presentation guidelines.
Food Cost & Inventory Control
- 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.
Food Safety & Hygiene
- Maintain food safety and protection standards.
- Ensure all food in working areas follows food handling techniques, including dating, proper storage, and rotation.
- Maintain basic food safety and sanitation practices.
Team Leadership & Development
- Supervise all team members, 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 team members with training and resources to take care of guests.
- Lead by example through a hands-on approach to motivate team members to excel.
Stakeholder Management
- Promote positive inter-departmental relations through candid communication and cooperation.
Skills & Competencies
- Italian culinary expertise and food preparation mastery.
- Knowledge of food safety and sanitation practices.
- Inventory management and cost control.
- Team supervision and leadership.
- Training and development capability.
- Menu planning and seasonal product knowledge.
- Preventative maintenance awareness.
- Communication and interpersonal skills.
Additional Information
Minor Hotels employees are expected to find new ways to look after the business, their guests, and their colleagues beyond the key responsibilities listed.