Sous Chef - Asian Specialty - Mekong

Role Overview

Sous Chef - Asian Specialty at Anantara Mina Al Arab Ras Al Khaimah Resort, operated by Minor International. Located in Ras Al Khaimah, United Arab Emirates.

Company Overview

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, founded in 2001 in Thailand. The brand is inspired by the Sanskrit word meaning "without end" and embodies freedom, movement, and harmony. Anantara 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, located 45 minutes from Dubai in the northernmost emirate of the UAE.

Role Purpose

The Sous Chef oversees all kitchen operations and leads the kitchen team in preparing and cooking a wide range of international dishes. You will step in and cover all kitchen eventualities, manage team performance, and ensure compliance with health, safety, and sanitation standards while maintaining the highest standards of food quality and guest satisfaction.

Key Responsibilities

Kitchen Operations & Management

• Step in and cover all kitchen eventualities as required.
• Manage kitchen operations and maintain food quality under pressure.
• Oversee kitchen team members and ensure compliance with health, safety, and sanitation rules.
• Maintain kitchen safety standards up to date.

Team Leadership & Development

• Supervise and motivate kitchen team members.
• Prepare and deliver training to kitchen staff.
• Schedule kitchen team members.
• Manage team member performance.

Food Preparation & Culinary Execution

• Prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking.
• Demonstrate strong knowledge of Thai, Vietnamese, Chinese, and other Southeast Asian cuisines.
• Commit to food presentation, quality, and guest satisfaction.

Planning & Resource Management

• Assist with menu planning and develop menus, specials, and standard recipes.
• Manage inventory control and supply management.
• Apply knowledge of recipe costing and portion control.
• Manage stock and reduce waste.

Food Safety & Compliance

• Demonstrate good knowledge of HACCP, food hygiene, and sanitation.
• Ensure safe food storage practices.

Qualifications & Experience

• Strong knowledge of Thai, Vietnamese, Chinese, and other Southeast Asian cuisines.
• Experience developing menus, specials, and standard recipes.
• Knowledge of recipe costing, portion control, stock management, and waste reduction.
• Good knowledge of HACCP, food hygiene, sanitation, and safe food storage.

Skills & Competencies

• Ability to supervise, train, and motivate kitchen team members.
• Ability to manage kitchen operations, maintain food quality, and work under pressure.
• Ability to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking.
• Strong commitment to food presentation, quality, and guest satisfaction.