Commis 3 Chef

About Anantara Hotels & Resorts

Anantara Hotels & Resorts is a prestigious global luxury hospitality brand rooted in Thai culture, emphasizing authentic and warm guest experiences. Established in 2001 in Thailand, Anantara has expanded worldwide, offering unique stays from idyllic beaches to historic urban centers. The brand embodies the Sanskrit meaning ‘without end,’ promoting freedom, fluid movement, and harmony in its service philosophy.

Located in Ras Al Khaimah, UAE, Anantara Mina Al Arab Resort provides guests with access to scenic beach, desert, and mountain adventures. The resort features overwater luxury accommodations on the Arabian Gulf within an eco-friendly sanctuary. Ras Al Khaimah offers a serene environment just 45 minutes from Dubai, appealing to nature lovers and adventurers alike.

Role Overview and Responsibilities

• Support food preparation and service by arranging mis-en-place for designated outlets.
• Follow established food preparation and presentation standards to deliver consistent high-quality dishes to guests, actively suggesting improvements to presentation guidelines.
• Maintain cleanliness and orderliness across all work areas to ensure sanitary conditions.
• Uphold food safety protocols, including proper handling, labeling, storage, and rotation of food items, consistent with hygiene and sanitation requirements.
• Take responsibility for protecting hotel property and equipment within the kitchen and related areas.
• Participate in departmental training sessions aimed at enhancing culinary skills and service standards.
• Ensure compliance with departmental checklists and routine cleaning schedules.
• Provide assistance during special events, banquets, and various functions as needed.
• Adhere strictly to personal hygiene, grooming policies, as well as fire safety and health and safety regulations.

Necessary Qualifications and Skills

• Basic understanding of food preparation methods and cooking techniques.
• Familiarity with kitchen tools, equipment, and utensils.
• Knowledge of hygiene, sanitation, and especially food safety standards; experience with HACCP principles is advantageous.
• Competence in preparing ingredients, sauces, and dishes according to standardized recipes.
• Skillful use of knives and ability to present food attractively.
• Capacity to perform effectively in a fast-paced culinary setting.
• Basic proficiency in English for communication purposes.