Junior Sous Chef - Western Cuisine

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

• Responsible for the Western food items prepared for the All day dining restaurant, In-room dining, and Banquets.
• Ensure that the team thoroughly follows the set Safety and hygiene practices set by HACCP and the hotel.
• Responsible for seeking guest feedback and looking for ways to improve the guest satisfaction score.
• Maintain and serve the food with the highest quality standards.
• Control food cost, emphasize resource optimization and look for ways to continuously improve.
• The  Junior Sous chef is responsible for looking after the day to day operations of the Kitchen.
• Assist with Designing the menu for the restaurant.
• Assist the Executive Sous Chef in planning various activities, promotions, menu implement according to the annual marketing plan.
• Participate in various marketing initiatives of the hotel.
• Responsible to address all the team grievances and keep morale high.
• Ensure all team members maintain a high standard of personal hygiene and grooming at all times.
• Ensure hotel policies and procedures are adhered to.
• Perform any other reasonable duties as required by the department head from time to time.
• Developing channels of communication within the department by ensuring correct and timely feedback.

• Degree/ Diploma in hotel management or Culinary Arts
• 1-2 Years experience in a five star establishment in a similar role