Offer summary

Qualifications:

Good command of English and one other language used by the majority of staff., Minimum 5-6 years’ experience in Hospitality., Proficient in Microsoft Excel, Word, and Outlook., Strong leadership, training, motivation, and communication skills..

Key responsibilities:

Ensure smooth operation of the kitchen department by optimizing materials and manpower.

Assist in supervising kitchen colleagues and attend daily meetings regarding menus.

Establish culinary standards for banquets and assist in planning menus and recipes.

Write accurate product specifications and utilize locally available products in menus.

Job description

Company Description

At Anantara we always behave in the following way…

· We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.

· We use our initiative and always find the best way to solve a problem for a guest or a colleague.

· We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.

· We always think of new ways to surprise and delight our guests.

· We treat guests and colleagues with dignity and respect. Everyone is important.

· We hold ourselves to the highest standards of honesty and integrity.

· We are proud to represent our hotel and our country to guests from all over the world.

Job Description

Sous Chef

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

What you will be doing:

To report for duty punctually wearing the correct uniform and name badges at all times
Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
Use, wherever possible, locally and seasonally available products in menus and "specials".