Chef de Cuisine

Minor Hotels; Al Qashar; On-site; OMR 5,000 - 8,400; Full time

Job summary

Anantara Al Jabal Al Akhdar Resort is seeking a skilled kitchen professional to lead and oversee restaurant culinary operations on-site. This role focuses on maintaining high standards of food quality, presentation, and collaboration with the culinary team.

The position emphasizes hands-on leadership, strict adherence to safety and sanitation guidelines, and proactive cost control to meet budget targets while delivering exceptional hospitality at the resort.

Responsibilities

• Organize all activities within a Restaurant Kitchen area, ensuring safe, smooth operation.
• Develop and maintain restaurant cuisine concepts and standards for food prep and presentation.
• Manage budgets and minimize food cost through proper prep, inventory, requisition and controls.
• Adhere to food guidelines to ensure high-quality culinary offerings for guests.
• Maintain food safety and sanitation in all working areas.
• Forecast weekly business demands to ensure efficient staffing and production.
• Supervise associates, including hiring and discipline with the Executive Chef.
• Lead by example with a hands-on approach to motivate associates.

Job description

Job Location:

Anantara Al Jabal Al Akhdar 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.

• Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
• To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
• To 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.
• To 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.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.