Sous Chef

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

Job Location

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.

Job Description

• To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.


• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.


• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.


• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.


• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.


• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.


• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.


• 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.


• 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.


• Take responsibility for asset management of all outlet property and facilities.

Qualifications

• College degree in Hotel Management or related culinary degree.


• At least 3 years of industry and culinary management experience.


• Previous experience training team members in large quantity food preparation.


• Excellent knowledge of quality food operations.


• Passion for leadership and teamwork.


• Eye for detail to achieve operational excellence.


• Excellent guest service skills.


• Expertise in all types of cuisine.