Junior Sous Chef

• To ensure that all outlet reports schedules standard recipes menus food presentation photographs and correspondence are completed in liaison with the  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 restaurants to run at an acceptable food cost thereby satisfying guest needs and expectations.
• To have a complete understanding of and adhere to the companys 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 Market needs and trends in terms of food for both hotel guests and local market and Monitors and analyses the menus and products of competitive restaurants.
• Plans and implements effective food promotions in coordination with the Chefs office.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques including dating proper storage rotation etc. Maintain basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels providing associates the training and resources to take care of our guests.
• Promote positive interdepartmental relations through candid communication and cooperation.
• Maintain and oversee adherence to departmental checklists and cleaning schedules
• Maintain food safety and protection to include dating proper storage and rotation etc.

Qualifications :

• Has a Least 12 Years Experience in a 4/5 Star Hotel Environment as a Jr Sous Chef
• Able To Lead & Continually Develop a Team
• Works Well in a Team Environment & Collaborates with Others.
• Customer Centric Attitude
• Can Do Mentality
• Takes Pride in Their Work
• Basic Computer Skills / Knowledge
• Well Groomed With Good Personal Hygiene Practices
• Has strong understanding of Culinary Hygiene Practices and HACCP

Remote Work :

No

Employment Type :

Fulltime