Description de l'offre
KEY DUTIES AND RESPONSIBILITIES
- With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
- Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
- 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.
- Maintain outlet safety at all times.
- Take responsibility for asset management of all outlet property and facilities.
- Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
- Promote positive inter-departmental relations through candid communication and cooperation.
Profil recherché
- Proven experience as a Chef de Partie or Junior Sous Chef in a high-volume kitchen, with a focus on Arabic cuisine
- Strong knowledge of traditional Arabic cooking methods, ingredients, and presentation styles
- Culinary degree or formal training from a recognized institution preferred
- Ability to manage and train junior kitchen staff
- Excellent understanding of food hygiene and kitchen safety standards (HACCP certification is a plus)
- Ability to work under pressure and maintain consistency in quality and presentation
- Good communication and teamwork skills
- Flexibility to work shifts, including weekends and holidays
- Strong organizational and leadership skills
Additional Information
Relocate to remote area
