One resort destination. Three distinct experiences.Countless ways to explore, relax and indulge in exotic Arabian island life Encounter the free roaming wildlife and beautiful rugged landscapes of Abu Dhabi’s stunning Sir Bani Yas Island from inspirational settings, culminating in the ultimate Arabian island experience.
Revel in the rare and ideal opportunity to combine three unique journeys of discovery in one unforgettable holiday at Anantara Sir Bani Yas Island Resorts.
Designed to resemble a coastal fortress, palatial splendour and glittering Arabian Gulf views await you at Desert Islands Resort & Spa.
Live out your wildlife adventure dreams from rustic lodge luxury in the heart of the island’s vast Arabian nature park at Al Sahel Villa Resort.
Admire flocks of flamingos gracing the mangrove lagoon and waves washing over pristine white sands from the shoreline barasti villas of Al Yamm Villa Resort.
Whichever settings you choose to experience, these Abu Ahabi resorts from Anantara enrich your island stay with complimentary transfers between our three retreats, giving you the freedom to enjoy all the facilities and pleasures of Anantara Sir Bani Yas Island Resorts, including pampering Anantara Spa rituals, timeless Arabian activities like archery and falconry, a wide range of water sports and of course a mouthwatering choice of restaurants.
To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
To 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
To 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.
To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
To be responsible for maintaining outlet safety at all times.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection on a monthly basis.
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
Management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-
chef, specialist chef or chef.
creating menus, designing corresponding recipes and overseeing the preparation of those recipes.
Three years as a Sous Chef or chef who supervises a shift or station(s) in a foodservice operation. Must have supervised at least two full-
time people in the preparation of food. ...
Minimum Educational Courses : High school diploma.
Fast-Paced Decision Making.