Executive Sous Chef

rESPONSIBILITIES:

• 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.