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Culinary Director

2 months ago

Dubai, Dubai, United Arab Emirates Anantara Hotels, Resorts And Spas Full time
Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our team at Anantara Hotels, Resorts And Spas. As a key member of our culinary team, you will be responsible for leading the kitchen and ensuring the highest standards of food quality and presentation.

Key Responsibilities
  1. Menu Development: Develop innovative and appealing menus that meet the needs of our discerning guests and align with our brand's operating concept.
  2. Recipe Standardization: Establish and maintain standard recipes that balance food costs with guest expectations, while adhering to our company's policies and procedures.
  3. Food Safety and Quality: Ensure compliance with food safety regulations, including HACCP and Dubai Municipality requirements, and maintain a clean and hygienic kitchen environment.
  4. Equipment Maintenance: Oversee the maintenance and upkeep of kitchen equipment to minimize breakage and ensure optimal performance.
  5. Team Management: Lead and motivate a high-performing team, maximizing colleague productivity and morale while maintaining discipline and adhering to hotel guidelines and local legislation.
  6. Food Presentation: Ensure consistent quality culinary offerings by adhering to Anantara's food preparation and presentation guidelines, and recommending improvements and additions to these guidelines.
  7. Asset Management: Take responsibility for the asset management of all outlet property and facilities, ensuring their maintenance and upkeep.
Requirements
  1. Culinary Education: A college degree in Hotel Management or a related culinary field.
  2. Culinary Experience: At least 3 years of industry and culinary management experience, with a proven track record of success.
  3. Leadership Skills: Previous experience training team members in large quantity food preparation, with a passion for leadership and teamwork.
  4. Quality Focus: Excellent knowledge of quality food operations, with an eye for detail to achieve operational excellence.
  5. Guest Service: Excellent guest service skills, with a commitment to delivering exceptional dining experiences.