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 companys 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 gui...