Head Baker

Minor Hotels; Abu Dhabi; On-site; AED 180,000 - 260,000; Full time

Job summary

Anantara Desert Islands Resort & Spa by Anantara in Abu Dhabi is seeking a passionate Chef de Cuisine to lead one of our culinary outlets, overseeing daily kitchen operations and delivering exceptional dining experiences for our guests.

You will drive high-quality menus, maintain HACCP and hygiene standards, mentor the kitchen team, manage food costs, and collaborate with the Executive Chef on seasonal offerings and promotional events.

Qualifications

• Experience as Chef de Cuisine or Sous Chef in a luxury hotel, resort, or upscale restaurant.
• Formal culinary qualification or equivalent training.
• Strong leadership, communication, and team management skills.

Responsibilities

• Lead and supervise all kitchen operations within the assigned outlet.
• Plan, prepare, and execute high-quality dishes and menus that meet brand standards and guest expectations.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards at all times.
• Monitor food quality, consistency, presentation, and portion control.
• Manage food costs, inventory, and waste to achieve departmental targets.
• Collaborate with the Executive Chef on menu development, seasonal offerings, and special promotions.
• Train, mentor, and develop the kitchen team to maintain high performance and engagement.
• Coordinate with Stewarding and Engineering to ensure kitchen equipment is properly maintained.
• Ensure all culinary team members follow company policies, procedures, and service standards.
• Monitor guest feedback and implement improvements to enhance the overall dining experience.

Skills

Leadership

Communication

Team management

Kitchen operations

Cost control

Organizational skills

Creativity

Education

Formal culinary qualification or equivalent training

Job description

Job Description

Job Location

Desert Islands Resort & Spa by Anantara

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.

We are looking for a passionate and experienced Chef de Cuisine to lead one of our culinary outlets. The ideal candidate will oversee daily kitchen operations, ensure exceptional food quality, and inspire the team to deliver outstanding dining experiences while maintaining the highest standards of food safety and operational excellence.

Key Responsibilities

• Lead and supervise all kitchen operations within the assigned outlet.
• Plan, prepare, and execute high-quality dishes and menus that meet brand standards and guest expectations.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards at all times.
• Monitor food quality, consistency, presentation, and portion control.
• Manage food costs, inventory, and waste to achieve departmental targets.
• Collaborate with the Executive Chef on menu development, seasonal offerings, and special promotions.
• Train, mentor, and develop the kitchen team to maintain high performance and engagement.
• Coordinate with Stewarding and Engineering to ensure kitchen equipment is properly maintained.
• Ensure all culinary team members follow company policies, procedures, and service standards.
• Monitor guest feedback and implement improvements to enhance the overall dining experience.

Qualifications & Experience

• Proven experience as a Chef de Cuisine or Sous Chef in a luxury hotel, resort, or upscale restaurant.
• Formal culinary qualification or equivalent professional training.
• Strong leadership, communication, and team management skills.
• Sound knowledge of kitchen operations, food safety, and cost control.
• Excellent organizational skills with the ability to manage high-volume service.
• Creative, detail-oriented, and passionate about delivering exceptional cuisine.
• Flexibility to work shifts, weekends, and public holidays.