Sous Chef - Cold Kitchen
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Key skills for this role
Role Overview
• To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
• 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.
• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• 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.
• Take responsibility for asset management of all outlet property and facilities.
Key Skills for This Role
Full Job Posting
Job Location
- Anantara Mina Al Arab Ras Al Khaimah Resort in Ras Al Khaimah, United Arab Emirates.
About Anantara
Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture and authentic hospitality.
Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in an eco-sanctuary setting.
Responsibilities
- Develop menus and specials that meet target-market needs and align with the restaurant operating concept.
- Develop standard recipes under SOPs while supporting acceptable food-cost levels.
- Follow fire, hygiene, safety, food-handling, storage, dating, and rotation requirements.
- Maintain kitchen equipment, minimize breakage, and manage outlet property and facilities.
- Complete HACCP and Dubai Municipality audit requirements as needed.
- Inspect incoming produce against purchasing and receiving documentation.
- Support colleague productivity, morale, discipline, and consistent food presentation.
- Recommend improvements to Anantara food preparation and presentation guidelines.
Qualifications
- College degree in Hotel Management or a related culinary discipline.
- At least 3 years of industry and culinary management experience.
- Experience training team members in large-quantity food preparation.
- Excellent knowledge of quality food operations and expertise across cuisines.
- Leadership, teamwork, attention to detail, and guest service skills.
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