Sous Chef - Asian Specialty - Mekong

Anantara Hotels & Resorts; Ras Al Khaimah; Sur place; AED 201 000 - 290 000; Plein temps

Résumé du poste

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.

Responsabilités

• 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.

Connaissances

Thai cuisine

Vietnamese cuisine

Chinese cuisine

Southeast Asian cuisines

Team supervision

Menu development

Recipe costing

Food safety (HACCP)

Sanitation

Food presentation

Description du poste

Job Location: Anantara Mina Al Arab Ras Al Khaimah Resort

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.

Escape to Ras Al Khaimah for beach, desert, and mountain adventures. The northernmost emirate of the UAE, Ras Al Khaimah enjoys a more tranquil rhythm, yet is only 45 minutes from Dubai. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary.

Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.

As a Sous Chef you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

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.