Chef de Cuisine - All day dining

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 Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: • 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 follow 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 always maintaining outlet safety. • 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. • Above all, to lead by example through a “hands on” approach to motivate our Associates to excel. Not the right fit? Set up email alerts as new job postings become available that meet your interest! Show more Show less

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 follow 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 always maintaining outlet safety. 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. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.