Company Description
Escape to Ras Al Khaimah for beach, desert, and mountain adventures. The northernmost emirate of the UAE, Ras Al Khaimah enjoys a more tranquil rhythm, yet is only 45 minutes from Dubai. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary.
Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.
Job Description
- 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.
Qualifications
- College degree in Hotel Management or related culinary degree.
- At least 3 years of industry and culinary management experience.
- Previous experience training team members in large quantity food preparation.
- Excellent knowledge of quality food operations.
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.
- Expertise in all types of cuisine.