Executive Sous Chef

Job Description

Company DescriptionAnantara Dubai Downtown Hotel invites you to an elegant sanctuary at the center of the UAE?s most dynamic city. Choose iconic cityscape and Burj Khalifa views from spacious modern rooms and suites just moments from Dubai Mall, Dubai Fountain, Dubai Opera, and the impressive tower itself. Choose complete convenience for easy exploration and total comfort in unrivaled Thai-inspired Anantara hospitality.At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all.KEY DUTIES AND RESPONSIBILITIESPlease note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:Planning and Organizing:To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.Operations and Product QualityAnalyze local-market needs and trends, and support the definition of the hotel?s overall Food & Beverage offeringManage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand. Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on-premises. Oversee the preparation and presentation of food products to ensure maximum quality at all times. Implement procedures to minimize wastage and over-production. Ensure standards of presentation and preparation of food items meet hotel & brand standards Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor InternationalDepartmental Leadership ? with the Executive Chef Ensure that Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements Direct and coordinate the daily activities of all the hotel?s kitchens. Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Manage relationships and contracts with suppliers. Support and facilitate staff participation in local, national, and international competitions.Health, Hygiene & Safety Maintain the highest standards of Food Hygiene and adherence to all Health and Safety standards. Report and take appropriate action to correct any health or safety hazard. Liaise with Engineering regarding maintenance and repairs of equipment Check and ensure the proper storage of raw and processed food items including the condition of food in freezers. Instruct staff on all emergency measures in case of an accident and have a first aid kit available and stocked in the kitchens, in collaboration with the hotel?s clinic Ensure all work areas in the kitchen are kept tidy and clean.Qualifications? College degree in Hotel Management or related culinary degree? At least 3 years of industry and culinary management experience? Previous experience training team members in large quantity food preparation.? Excellent knowledge of quality food operations.? Passion for leadership and teamwork? Eye for detail to achieve operational excellence? Excellent guest service skills

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