Executive Sous Chef

Anantara Hotels & Resorts; Dubai; On-site; AED 400,000 - 640,000; Full time

Job summary

Anantara Hotels & Resorts is seeking a senior culinary leader for Anantara The Palm Dubai Resort. You will plan and oversee F&B operations, ensuring exceptional quality and alignment with luxury brand standards.

The role requires 8–10 years of progressive culinary experience, 3–5 years in senior management, and HACCP certification; experience in 5-star Middle East hotels and managing large kitchen teams is essential.

Qualifications

• 8–10 years of progressive culinary experience, with 3–5 years in a senior management role (Executive Sous Chef / Senior Sous Chef).
• Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles.
• Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service.
• Food Safety & Hygiene certification (HACCP or equivalent).
• Additional certifications in kitchen management, leadership, or menu engineering are an advantage.

Responsibilities

• Work with the Executive Chef in completing the Food & Beverage department input into the hotel strategic plans.
• Analyse local market needs, support definition of the hotel’s F&B offering, and manage menu preparation and pricing.
• Develop new menus and food items, maintaining standards and adhering to cultural and religious considerations.
• Lead the kitchen team and ensure standards of presentation and preparation meet brand standards.
• Lead Task Force Missions for openings of new Anantara/MINT properties and other major events.

Skills

Culinary experience

Leadership

F&B management

Multicultural teams

Food safety HACCP

Job description

Job Description

Job Location

Anantara The Palm Dubai Resort

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Key Duties And Responsibilities

Planning And Organising

• To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality

• Analyse local market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times.
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards.
• Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International

Departmental Leadership – with the Executive Chef

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements.
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
• Manage relationships and contracts with suppliers.
• Support and facilitate team member participation in local, national, and international competitions.

Health, Hygiene & Safety

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment.
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct team member on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic.
• Ensure all work areas in the kitchen are kept tidy and clean.

Qualifications

• Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior management role (Executive Sous Chef / Senior Sous Chef).
• Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles.
• Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service.
• Food Safety & Hygiene certification (HACCP or equivalent)
• Additional certifications in kitchen management, leadership, or menu engineering are an advantage.

Requirements