Junior Sous Chef Arabic Speciality

KEY DUTIES AND RESPONSIBILITIESWith 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.QualificationsProven experience as a Chef de Partie or Junior Sous Chef in a high-volume kitchen with a focus on Arabic cuisineStrong knowledge of traditional Arabic cooking methods ingredients and presentation stylesCulinary degree or formal training from a recognized institution preferredAbility to manage and train junior kitchen staffExcellent understanding of food hygiene and kitchen safety standards (HACCP certification is a plus)Ability to work under pressure and maintain consistency in quality and presentationGood communication and teamwork skillsFlexibility to work shifts including weekends and holidaysStrong organizational and leadership skillsAdditional InformationRelocate to remote areaRemote WorkNoEmployment TypePart-time#J-18808-Ljbffr