Sous chef

11 Sep 2016
25 Sep 2016
Job Type
Chefs, Sous Chef
Job Level
  • 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.
  • To be responsible for asset management of all outlet property and facilities.
  • Conduct a preventative maintenance inspection on a monthly basis.