Kitchen Steward

Roles and responsibilities

As a Sommelier at Ariana’s Persian Kitchen, you will be working closely with the Restaurant General Manager and the Wine Manager in updating the wine list, ordering wines, and rotating wine stock. You will have the opportunity to part of an exceptional Food and Beverage Team, using your excellent knowledge of wine pairing to make wine suggestions to pair with our authentic dishes. In addition to this you will also be attentive to our guests, recommending wines based on their preferences. You will also ensure wines are served at the right temperature and with the perfect glassware, you will have a natural flair for recognising opportunities to upsell any beverage creating an amazing guest experience.

About You

Ideally, we’d like you to have a solid background in luxury restaurant or hotels, having worked at this level for at least 2 years with a level 2 qualification from the Wine & Spirit Education Trust (WSET). International experience in a similar role would also be a plus. Ideally you will have experience preparing wine lists, maintaining wine stock and training staff. Atlantis, The Royal offers an unbeatable opportunity to grow and develop in your career right in the mix of a continuously developing city and a diverse range of cultures.

Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career.

Desired candidate profile

• Supervision and Leadership:

  • Overseeing Staff: Supervise kitchen personnel, ensuring that all tasks are performed efficiently and according to standards. This includes managing chefs, cooks, dishwashers, and other kitchen staff.
  • Task Delegation: Assign specific tasks to team members, ensuring everyone is clear on their responsibilities, from food prep to cleaning.
  • Training and Mentoring: Train new staff members, provide guidance to junior chefs, and help with skill development.
  • Motivating the Team: Keep the team motivated during high-pressure times, ensuring that morale remains positive, especially during peak hours.

• Coordination with Front-of-House Staff:

  • Communication: Act as the liaison between the kitchen and the service staff. Ensure that orders are executed properly and promptly, and any special requests or dietary restrictions are communicated clearly to the kitchen.
  • Timing and Service: Monitor the pace of food preparation to ensure that dishes are delivered to customers at the right time, maintaining consistency in quality and presentation.

• Quality Control:

  • Food Preparation Standards: Ensure that food is prepared to the highest quality, both in terms of taste and presentation. Monitor plating and ensure consistency.
  • Inventory Management: Oversee inventory levels, making sure that the kitchen is well-stocked with necessary ingredients and supplies. Manage ordering and storage to avoid waste and shortages.
  • Health and Safety Compliance: Enforce food safety standards, including proper food storage, hygiene, and sanitation procedures, ensuring compliance with health regulations.
  • Menu Knowledge: Be well-versed in the menu and any updates, including ingredients, allergens, and preparation techniques. This helps ensure that the kitchen can adapt to customer needs or special requests.

• Operational Efficiency:

  • Stock Management: Help with inventory checks, ordering supplies, and managing kitchen stock to avoid running out of essential items during service.
  • Maintaining Cleanliness: Ensure the kitchen remains clean and organized throughout service, from food prep to after-service cleanup.
  • Equipment Management: Monitor the condition and maintenance of kitchen equipment, ensuring everything is functioning properly and addressing any issues promptly.

• Problem-Solving:

  • Handling Complaints: Address any issues that arise during service, whether they are related to food quality, kitchen operations, or team dynamics.
  • Dealing with Emergencies: Handle any urgent situations (e.g., equipment malfunction, safety issues, or supply shortages) quickly and effectively to minimize disruption.

• Shift and Staff Management:

  • Managing Shifts: Oversee scheduling for kitchen staff, ensuring that the right number of people are working during peak hours and that there is coverage for all roles.
  • Conflict Resolution: Mediate disputes or challenges among staff members, ensuring that a positive work environment is maintained.