Our Job of the Week for this first week in February 2016 is the new role of “Australian Specialty Chef” advertised by Anantara Hotels, Resorts and Spas for the Anantara The Palm Dubai Resort.
Anantara successfully introduced Australian fine-dining to Dubai at Bushman’s restaurant at its Palm resort. This is a restaurant very much on my hit-list, especially after reading a glowing review of its ‘Saturday lazy lunch’ brunch from Time Out Dubai.
The resort is now looking for a new chef to add to what Time Out describes as its “gourmet Australiana” offering including emu and kangaroo, and “intelligent service” with predominately Australian senior staff.
If you are from the land down under or have a background in Australian cuisine this job is for you:
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
As a Specialty Chef you will be completely responsible for directing, training, supervising, planning, and coordinating all areas within the culinary department; including any projects requested by the Resident Manager, F&B Manager, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases, and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.
Desired Skills and Experience
• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor costs, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills