Luxury Hotel Sous Chef: Menu Innovator & Team Leader

Anantara Group; Abu Dhabi; On-site; AED 290,000 - 469,000; Full time

Job summary

Anantara Hotels & Resorts in Abu Dhabi is seeking an experienced culinary leader to develop menus and specials aligned with our luxury restaurant concept. You will set standard recipes, monitor food cost, and ensure HACCP, fire safety, and local audits are met while maintaining equipment and assets.

The ideal candidate holds a college degree in hotel management or culinary arts, with 3+ years in culinary management, and a proven ability to train teams, maintain quality, and deliver exceptional

Qualifications

• College degree in Hotel Management or related culinary degree.
• Experience leading culinary teams and managing food quality.
• Ability to train staff for large quantity food preparation.
• Strong guest service mindset and leadership skills.
• Proven knowledge of diverse cuisines and quality operations.

Responsibilities

• Develop menus and specials aligned with the restaurant concept.
• Set standard recipes (SOPs) to control food cost and guest expectations.
• Ensure compliance with fire, hygiene, and safety policies.
• Maintain kitchen equipment and asset management.
• Lead HACCP and local authority audits as required.
• Check incoming produce against orders and specifications.
• Maximize colleague productivity and maintain discipline per hotel guidelines.
• Adhere to presentation guidelines to ensure consistent quality.

Skills

Culinary leadership

Food quality

Team training

Guest service

Cuisine expertise

Attention to detail

Leadership

Operational excellence

Education

Culinary degree

Job description

Anantara Hotels & Resorts in Abu Dhabi is seeking an experienced culinary leader to develop menus and specials aligned with our luxury restaurant concept. You will set standard recipes, monitor food cost, and ensure HACCP, fire safety, and local audits are met while maintaining equipment and assets.

The ideal candidate holds a college degree in hotel management or culinary arts, with 3+ years in culinary management, and a proven ability to train teams, maintain quality, and deliver exceptional