Sous Chef - Asian & Fusion Cuisine Leader

Anantara Hotels & Resorts; Ras Al Khaimah; On-site; AED 201,000 - 290,000; Full time

Job summary

Anantara Mina Al Arab Ras Al Khaimah Resort seeks an experienced Sous Chef to lead kitchen operations and ensure exceptional culinary quality. You will oversee day-to-day cooking, supervise, train and motivate the kitchen team, and support menu planning, inventory control, and supplier coordination.

The role demands expertise in multiple international cuisines, strong leadership, and a commitment to safety, sanitation, and guest satisfaction in a luxury resort environment.

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

• You will be intimately familiar with all kitchen operations and prepared to cover all eventualities when needed.
• Prepare and cook a wide range of international dishes including French, Italian, and fusion cuisine.
• Oversee the kitchen team: training, scheduling, and performance management.
• Ensure kitchen safety standards are up to date and that health, safety and sanitation rules are followed.
• Assist with menu planning, inventory control, and supply management.

Skills

Thai cuisine

Vietnamese cuisine

Chinese cuisine

Southeast Asian cuisines

Team supervision

Menu development

Recipe costing

Food safety (HACCP)

Sanitation

Food presentation

Job description

Anantara Mina Al Arab Ras Al Khaimah Resort seeks an experienced Sous Chef to lead kitchen operations and ensure exceptional culinary quality. You will oversee day-to-day cooking, supervise, train and motivate the kitchen team, and support menu planning, inventory control, and supplier coordination.

The role demands expertise in multiple international cuisines, strong leadership, and a commitment to safety, sanitation, and guest satisfaction in a luxury resort environment.