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. A Commis Chef 1 is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Commis Chef 1 must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Commis Chef 1 must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

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. A Commis Chef 2 is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Commis Chef 2 must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Commis Chef 2 must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

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. A Demi Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Demi Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Demi Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

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. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

• To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.
• 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 company’s 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 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.
• Take responsibility for asset management of all outlet property and facilities.

As Chef de Cuisine 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,Director of F&B, 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.

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the General Manager,Director of F&B, 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.

• Ensure content is professional, meets audience needs and grows hotel’s profile in line with its brand objectives.

• Develop and implement marketing strategies for a business’s social media sites. This might include blogging, creating social media profiles, etc.

• To lead edge of industry trend, and implement new idea that generate inbound leads.

• To make the posts stand out to gain more followers as well as create positive image for the hotel.

• Being a Social Media gatekeeper and promoter to build engagement.
• Creating content for Hotel promotions (Restaurant and Food & Beverage events) while following brand standards.
• Being SEO Specialist as well as understand how to optimize SEO by aligning it with the overall social media plan.

• Being professionalize on content optimization and knowing Social Media platforms.

• Being Social Media Customer Service Specialist by handling all customer interactions for both of positive and negative comments

• Learn to be familiar with Social Media Management Tool (Sprout) and know how to manage Social Media posts by using Sprout Tool.

• Plan Social Media calendar and using social media tool (Sprout) to manage all posts as well as interact with audience and respond to followers.

• Being a visual intelligence to ensure that each visual post can maximize follower and engage with audience.

• Collate and distribute media references to the hotel and the brand, and proactively circulate to all relevant internal parties

• Conduct market research on competitor restaurant or hotel’s restaurant within the industry that is seen as relevant and delivering competitive advantage to the brand, in that the research is valued and eagerly awaited by the corporate and operational leadership teams.
• Taking images, VDO or other medias for social media and for F&B set up and for promotions.

You will be incharge of  the Recreation team in ensuring the smooth running of the department on a day to day basis. You will create new, unique and interesting recreation activities that draw upon the best cultural, sporting or other offerings of the area in which the hotel is located. You will promote and maintain an environment that will provide a positive and safe experience for the guest.

As Steward you must adhere to hotel specifications and standards in operating the dishwashing machine to wash designated Restaurant and Kitchen wares, clean and maintain equipment and Dishwashing/ Kitchen/ Cafeteria/ Compactor and Storage areas. You will further assist in washing pots, pans and other kitchen utensils. While doing so you will actively support the kitchen team, providing clean equipment. You would need to complete other special cleaning projects as assigned.