Luxury Resort Sous Chef — Lead, Train & Menu Innovation

Minor Food Holding Co., Ltd.; Ras Al Khaimah; On-site; AED 220,000 - 441,000; Full time

Job summary

Anantara Mina Al Arab Ras Al Khaimah Resort is seeking a skilled Sous Chef to lead kitchen operations across international menus, including French, Italian and fusion. You will train, supervise and motivate the kitchen team while maintaining high standards of food quality and safety.

You will plan menus, manage inventory and costs, ensure HACCP compliance, and deliver dishes with exceptional presentation to guests in a luxury resort setting.

Qualifications

• Strong knowledge of Thai, Vietnamese, Chinese, and other Southeast Asian cuisines.
• Ability to supervise, train, and motivate kitchen team members.
• Experience developing menus, specials, and standard recipes.
• Knowledge of recipe costing, portion control, stock management, and waste reduction.
• Good knowledge of HACCP, food hygiene, sanitation, and safe food storage.
• Ability to manage kitchen operations, maintain food quality, and work under pressure.
• Strong commitment to food presentation, quality, and guest satisfaction.

Responsibilities

• Prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking.
• Oversee the kitchen team, including preparing, scheduling and delivering training.
• Manage menu planning, inventory control, and supply management.
• Ensure kitchen safety standards are up to date and teams comply with health and sanitation rules.

Skills

Thai cuisine knowledge

Vietnamese cuisine knowledge

Chinese cuisine knowledge

Team supervision

Menu development

Recipe costing

Food safety (HACCP)

Kitchen operations

Food presentation

Guest satisfaction

Job description

Anantara Mina Al Arab Ras Al Khaimah Resort is seeking a skilled Sous Chef to lead kitchen operations across international menus, including French, Italian and fusion. You will train, supervise and motivate the kitchen team while maintaining high standards of food quality and safety.

You will plan menus, manage inventory and costs, ensure HACCP compliance, and deliver dishes with exceptional presentation to guests in a luxury resort setting.