1. Sous Chef
KEY DUTIES AND RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that
needs to be done. Anantara employees
always find new ways to look after the business, their guests, and their
colleagues. Within this, the key
responsibilities for this position are:
- Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
- To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
- To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
- To 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.
- To 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.
- To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
- To be responsible for maintaining outlet safety at all times.
Salary & Benefits – Negotiable based on work experience
Deadline of application – 15th October 2012
Email: ahrm.kihavah@anantara.com
