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 be 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. Additionally, you will be attentive to our guests, recommending wines based on their preferences. You will ensure wines are served at the right temperature and with the perfect glassware, and you will have a natural flair for recognizing opportunities to upsell any beverage, creating an amazing guest experience.

About You

Ideally, we’d like you to have a solid background in luxury restaurants 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.

Desired Candidate Profile

• Supervision and Leadership:
  • Overseeing Staff: Supervise kitchen personnel, ensuring that all tasks are performed efficiently and according to standards.
  • Task Delegation: Assign specific tasks to team members, ensuring everyone is clear on their responsibilities.
  • Training and Mentoring: Train new staff members and provide guidance to junior chefs.
  • Motivating the Team: Keep the team motivated during high-pressure times.
• Coordination with Front-of-House Staff:
  • Communication: Act as the liaison between the kitchen and the service staff.
  • Timing and Service: Monitor the pace of food preparation to ensure timely delivery of dishes.
• Quality Control:
  • Food Preparation Standards: Ensure that food is prepared to the highest quality.
  • Inventory Management: Oversee inventory levels and manage ordering and storage.
  • Health and Safety Compliance: Enforce food safety standards.
  • Menu Knowledge: Be well-versed in the menu and any updates.
• Operational Efficiency:
  • Stock Management: Help with inventory checks and managing kitchen stock.
  • Maintaining Cleanliness: Ensure the kitchen remains clean and organized throughout service.
  • Equipment Management: Monitor the condition of kitchen equipment.
• Problem-Solving:
  • Handling Complaints: Address any issues that arise during service.
  • Dealing with Emergencies: Handle urgent situations quickly and effectively.
• Shift and Staff Management:
  • Managing Shifts: Oversee scheduling for kitchen staff.
  • Conflict Resolution: Mediate disputes among staff members.