Junior Sous Chef Jobs In Dubai 2023 | Anantara

Junior Sous Chef Jobs In Dubai 2023 | Anantara

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Job Description

• To ensure that team members restaurant reports, schedules, standard recipes, menus, food presentation and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.
• To develop menus and “specials” which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To develop menus and set standard recipes (as per SOPs) which allow the canteen to run at an acceptable food cost, thereby satisfying guest needs and expectations.
• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
• Identifies Team Members needs in terms of food, monitors and analyses the menus and products of competitive restaurants.
• Plans and implements effective food offering in co-ordination with the P&C office.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our team members. Continually look to recommend improvements and additions to the Anantara presentation guidelines.

Qualifications

• Has a Least 2-3 Years’ Experience in a 4/5 Star Hotel Environment as a Senior Chef de Partie or Jr. Sous Chef
• Able To Lead & Continually Develop a Small Team
• Works Well in a Team Environment & Collaborates with Others.
• Team Member Centric Attitude
• “Can Do” Mentality
• Takes Pride in Their Work
• Basic Computer Skills / Knowledge
• Understanding of Basic English – Both Spoken and Written
• Well Groomed, With Good Personal Hygiene Practices
• Has strong understanding of Culinary Hygiene Practices and HACCP