Executive Sous Chef

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description KEY DUTIES AND RESPONSIBILITIES Please note that this is not an exhaustive list of everything that needs to be done. Anantara The Palm team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: Planning and Organising: • To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans. Operations and Product Quality • Analyse local market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering • Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand. • Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises. • Oversee the preparation and presentation of food products to ensure maximum quality at all times. • Implement procedures to minimise wastage and over-production. • Ensure standards of presentation and preparation of food items meet hotel & brand standards. • Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International Departmental Leadership – with the Executive Chef • Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements. • Direct and coordinate the daily activities of all the hotel’s kitchens. • Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. • Manage relationships and contracts with suppliers. • Support and facilitate team member participation in local, national, and international competitions. Health, Hygiene & Safety • Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards. • Report and take appropriate action to correct any health or safety hazard. • Liaise with Engineering regarding maintenance and repairs of equipment. • Check and ensure the proper storage of raw and processed food items including the condition of food in freezers. • Instruct team member on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic. • Ensure all work areas in the kitchen are kept tidy and clean. Qualifications EDUCATION & PROFESSIONAL QUALIFICATIONS • Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior management role (Executive Sous Chef / Senior Sous Chef). • Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards. • Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles. • Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service. • Food Safety & Hygiene certification (HACCP or equivalent) – mandatory. • Additional certifications in kitchen management, leadership, or menu engineering are an advantage. Additional Information Language Skills • Fluent spoken and written English is mandatory. • Additional languages are considered an advantage. Show more Show less

Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior management role (Executive Sous Chef / Senior Sous Chef). Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards. Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles. Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service. Food Safety & Hygiene certification (HACCP or equivalent) – mandatory. Additional certifications in kitchen management, leadership, or menu engineering are an advantage.

Planning and Organising: Work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans. Operations and Product Quality: Analyse local market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering; Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand; Develop new menus and food items to meet guest tastes and dining requirements; Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises; Oversee the preparation and presentation of food products to ensure maximum quality; Implement procedures to minimise wastage and over-production; Ensure standards of presentation and preparation of food items meet hotel & brand standards; Lead Task Force Missions on behalf of the hotel to support openings and special events. Departmental Leadership – with the Executive Chef: Ensure Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements; Direct and coordinate the daily activities of all the hotel’s kitchens; Coach and guide new team members with orientation and ongoing training; Manage relationships and contracts with suppliers; Support and facilitate team member participation in local, national, and international competitions. Health, Hygiene & Safety: Maintain the highest standards of Food Hygiene, adherence to Health and Safety standards; Report and address health or safety hazards; Liaise with Engineering regarding maintenance; Ensure proper storage of raw and processed foods; Instruct team on emergency measures with a first aid kit in the kitchens; Ensure work areas are tidy and clean.