Junior Sous Chef

Responsibilities:

1. 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.
2. Develop menus and specials that meet the needs of the target market and align with the operating concept for the restaurant.
3. Set standard recipes (as per SOPs) that allow the restaurants to run at an acceptable food cost, satisfying guest needs and expectations.
4. Understand and adhere to the company's policy relating to fire, hygiene, and safety.
5. Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
6. Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
7. Check incoming produce to ensure that all food merchandise is in accordance with order sheets, receiving records, and purchasing specifications.
8. Maximize colleague productivity and morale, consistently maintaining discipline following hotel guidelines and local legislation.
9. Assist in building an efficient team by taking an active interest in their welfare, safety, training, and development.
10. Interact with management of other departments and develop solid working relationships with them.
11. Identify market needs and trends in terms of food for both hotel guests and the local market; monitor and analyze the menus and products of competitive restaurants.
12. Plan and implement effective food promotions in coordination with the Chefs' office.
13. Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests, continually recommending improvements and additions to the guidelines.
14. Maintain food safety and protection; ensure compliance with food handling techniques including dating, proper storage, and rotation.
15. Take responsibility for asset management of all outlet property and facilities.
16. Participate in departmental training to improve skills and hotel service levels, providing associates with the training and resources to care for our guests.
17. Promote positive interdepartmental relations through candid communication and cooperation.
18. Oversee adherence to departmental checklists and cleaning schedules.

Qualifications:

• At least 12 years of experience in a 4/5-star hotel environment as a Jr Sous Chef.
• Able to lead and continually develop a team.
• Works well in a team environment and 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.
• Strong understanding of culinary hygiene practices and HACCP.

Remote Work: No

Employment Type: Full-time