Executive Sous Chef

Job Location: Anantara The Palm Dubai 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. 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 • 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). • 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) • Additional certifications in kitchen management, leadership, or menu engineering are an advantage. Not the right fit? Set up email alerts as new job postings become available that meet your interest! 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). 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). Additional certifications in kitchen management, leadership, or menu engineering are an advantage.

Plan and organise with the Executive Chef to contribute to the hotel’s overall F&B strategic plans. Analyse local market needs and trends to define the hotel’s F&B offering; manage menu preparation and pricing in line with F&B objectives; develop new menus and items, ensuring alignment with local culture and religious considerations. Oversee preparation and presentation of food to maintain quality; implement procedures to minimise wastage and over-production; ensure standards of presentation meet brand standards. Lead and coordinate daily kitchen activities; coach and train team members; manage supplier relationships; support participation in local, national, and international competitions. Maintain high standards of food hygiene and safety; liaise with Engineering for equipment maintenance; ensure proper storage of food and emergency procedures are in place.