Sous Chef – Global Cuisine&Menu Innovation

<div><strong>Company Description<br><br></strong>Escape to Ras Al Khaimah for beach, desert, and mountain adventures. The northernmost emirate of the UAE, Ras Al Khaimah enjoys a more tranquil rhythm, yet is only 45 minutes from Dubai. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary.<br><br>Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.<br><br><strong>Job Description<br><br></strong><ul><li>To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.</li><li>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.</li><li>To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.</li><li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>Responsible for the audit requirements for HACCP and Dubai Municipality as needed.</li><li>Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.</li><li>To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.</li><li>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.</li><li>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.</li><li>Take responsibility for asset management of all outlet property and facilities.<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>College degree in Hotel Management or related culinary degree.</li><li>At least 3 years of industry and culinary management experience.</li><li>Previous experience training team members in large quantity food preparation.</li><li>Excellent knowledge of quality food operations.</li><li>Passion for leadership and teamwork.</li><li>Eye for detail to achieve operational excellence.</li><li>Excellent guest service skills.</li><li>Expertise in all types of cuisine.</li></ul></div>#J-18808-Ljbffr