Sous Chef - BahrainiArabic Cuisine

Company Description

Mantis, part of the Luxury & Lifestyle division of Accor, is a leading, conservation-focused hotel group with eco-lodges, waterways and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.

Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escape or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that m-produces sameness.

Job Description

Sous Chef - Arabic Banquet

Job Description

As our Sous Chef, you will play a pivotal role in shaping the culinary identity of our resort. With your leadership, creativity, and culinary expertise, you will contribute to delivering memorable dining experiences.

What Is In It For You:

• Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
• Ignite your ss with our cutting-edge Academies for rapid professional growth.
• Cultivate your talents and watch your career flourish, locally and globally.
• Drive change through impactful Corporate Social Responsibility activities.
• Immerse yourself in a vibrant work environment with extraordinary colleagues.
• Join us on a direct path to success as we skyrocket to new heights!
  

Key Responsibilities:

• Culinary Leadership: ist the Executive Chef in overseeing daily kitchen operations.
• Lead and motivate the kitchen brigade to achieve culinary excellence.
• Menu Development: Collaborate with the Executive Chef to plan and create innovative and enticing menus. Ensure the consistent of recipes to maintain high-quality standards.
• Food Preparation and Cooking: Direct and participate in the preparation, cooking, and presentation of culinary offerings. Monitor and control food costs by efficiently managing portion sizes and minimizing wastage.
• Team Collaboration: Foster a collaborative and positive work environment within the kitchen. Coordinate seamlessly with other departments to ensure smooth overall resort operations.
• Quality Control: Implement rigorous quality control measures for all food items. Conduct regular tastings and inspections to uphold culinary standards.
• Training and Development: Train and mentor kitchen staff on culinary techniques and best practices. Support the professional development of junior kitchen team members.
• Kitchen Organization: Optimize kitchen workflow, ensuring cleanliness, organization, and compliance with hygiene standards. Maintain well-organized and well-stocked kitchen stations.
• Adherence to Safety Standards: Ensure strict adherence to safety and sanitation regulations. Lead by example in maintaining a safe and healthy kitchen environment.