Company DescriptionA luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world\'s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. \xc2\xb7 To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.\xc2\xb7 To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.\xc2\xb7 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.\xc2\xb7 To have a complete understanding of, and adhere to the company\'s policy relating to fire, hygiene and safety.\xc2\xb7 To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.\xc2\xb7 Responsible for the audit requirements for HACCP and Dubai Municipality as needed.\xc2\xb7 Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.\xc2\xb7To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.\xc2\xb7 Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.\xc2\xb7Responsible for the audit requirements for HACCP and Dubai Municipality as needed.\xc2\xb7 Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.\xc2\xb7Identifies 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.\xc2\xb7 Plans and implements effective food promotions in co-ordination with the Chefs office.\xc2\xb7 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.\xc2\xb7 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.\xc2\xb7Take responsibility for asset management of all outlet property and facilities.\xc2\xb7Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.\xc2\xb7Promote positive inter-departmental relations through candid communication and cooperation.\xc2\xb7 Maintain and oversee adherence to departmental checklists and cleaning schedulesMaintain food safety and protection, to include dating, proper storage and rotation, etcQualifications

• Has a Least 2-3 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
• \xe2\x80\x9cCan Do\xe2\x80\x9d 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

Minor International