FAQs
What are the primary responsibilities of a Sous Chef at Anantara?
The primary responsibilities of a Sous Chef include overseeing kitchen operations, preparing a wide range of international dishes, training team members, managing performance, ensuring compliance with health and safety standards, and assisting with menu planning and inventory control.
What qualifications are required for the Sous Chef position?
Candidates must have a college degree in Hotel Management or a related culinary degree, at least 3 years of industry and culinary management experience, experience in training team members in large quantity food preparation, excellent knowledge of quality food operations, and strong guest service skills.
Is there an opportunity for career progression in this role?
Yes, the Sous Chef position offers career progression opportunities within the company.
What benefits do team members receive at Anantara?
Team members receive benefits such as Ticket Restaurant, discounts on accommodation across all Minor Hotel brands, discounts at restaurants, cafes, and bars, as well as participation in Reward & Recognition programs.
What type of cuisine should a Sous Chef be familiar with?
A Sous Chef should be familiar with preparing and cooking a wide range of international dishes, including French, Italian, and fusion cooking.
What qualities are important for a successful Sous Chef at Anantara?
Important qualities include a passion for leadership and teamwork, an eye for detail to achieve operational excellence, and excellent guest service skills.
Will the Sous Chef have direct responsibilities in training staff?
Yes, the Sous Chef will be responsible for preparing, scheduling, and delivering training to kitchen team members.