الملخص
تعلن Minor Hotels عن وظيفة شيف دي بارتي في منتجع أنانتارا النخلة دبي. تشمل المهام تنظيم أعمال مطبخ المطعم، ودعم تطوير مفاهيم الأطباق وتحديث القائمة بحسب توافر المنتجات الموسمية، والالتزام بمعايير إعداد الطعام وتقديمه وسلامته. كما تشمل مسؤوليات الوظيفة المحافظة على أصول المطبخ، والمشاركة في تدريب الفريق وتعزيز التعاون بين الأقسام.
نص الإعلان
كما نُشر على minorhotels.com. نقلناه من موقع صاحب العمل ونعرضه بنصّه الأصلي.
Job Location:
Anantara The Palm Dubai Resort


Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.
Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.
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:
- With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
- Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers.
- Recommend menu changes according to seasonal product availability.
- 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.
- Always maintain outlet safety.
- Take responsibility for asset management of all outlet property and facilities.
- Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
- Promote positive inter-departmental relations through candid communication and cooperation.
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