Italian Sous Chef

Job Location: Avani Ibn Battuta Dubai Hotel At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality. With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here. Responsibilities Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: • 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 Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines. • To maintain food safety & protection. All food in working areas should be following 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 always maintaining outlet safety. • To be responsible for asset management of all outlet property and facilities. • Conduct a preventative maintenance inspection monthly. • To lead and fully 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. • To supervise all Team Members including hiring and discipline in conjunction with the Executive Chef. • Promote positive inter-departmental relations through candid communication and cooperation. • Above all, to lead by example through a “hands on” approach to motivate our Team Members to excel. Not the right fit? Set up email alerts as new job postings become available that meet your interest! Show more Show less

Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation, be familiar with local market and recommend menu changes according to seasonal product availability. Achieve department budget goals and minimize food cost by ensuring proper preparation, inventory, requisition, food pars and control systems are in place. Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to guests; continually look to recommend improvements and additions to presentation guidelines. Maintain food safety & protection; all food in working areas should follow food handling techniques, including dating, proper storage, rotation, etc.; maintain basic food safety and sanitation practices. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. Be responsible for outlet safety and asset management of all outlet property and facilities. Conduct a preventative maintenance inspection monthly. Lead and participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of guests. Supervise all Team Members including hiring and discipline in conjunction with the Executive Chef. Promote positive inter-departmental relations through candid communication and cooperation. Lead by example through a hands-on approach to motivate Team Members to excel.