Executive Sous Chef

About the Role and Company

Join Anantara The Palm Dubai Resort, a distinguished property under Anantara Hotels & Resorts, renowned globally for its luxury accommodations inspired by Thai culture and exceptional hospitality. Since its inception in 2001 in Thailand, Anantara has expanded worldwide, offering unique experiences from pristine beaches to vibrant cities. If you have a passion for generous hospitality and strive to create memorable guest experiences, this role provides immense career opportunities.

Key Duties and Accountabilities

• Collaborate with the Executive Chef to contribute to the Food & Beverage department's input for overall hotel strategic plans.
• Assess local market trends and needs to help craft the hotel's Food & Beverage offerings.
• Manage menu development and pricing aligned with brand and hotel objectives.
• Create innovative menus and dishes that respect local culture and religious dietary requirements.
• Oversee food preparation and presentation to consistently uphold top quality standards.
• Enforce procedures to reduce waste and prevent overproduction.
• Ensure food presentation and preparation strictly adhere to hotel and brand standards.
• Lead Task Force Missions supporting openings of new Anantara or Minor International properties and special events.
• Ensure kitchen staff understand hotel F&B strategy and deliver accordingly.
• Direct daily operations across all hotel kitchens.
• Provide coaching and orientation for new team members and ongoing staff training and development.
• Manage vendor relationships and supplier contracts.
• Encourage and support culinary team participation in competitions locally and internationally.
• Maintain exemplary food hygiene and safety standards throughout operations.
• Identify and swiftly address any health or safety risks.
• Coordinate with Engineering for equipment maintenance and repairs.
• Supervise proper storage and condition of all raw and processed food, including frozen items.
• Train staff on emergency protocols and ensure first aid resources are available and maintained in kitchens in collaboration with the hotel clinic.
• Maintain spotless, tidy kitchen environments at all times.

Qualifications and Experience

• A minimum of 8 to 10 years progressive culinary experience, with 3 to 5 years in senior leadership roles such as Executive Sous Chef or Senior Sous Chef.
• Proven track record within 5-star luxury hotels or resorts in the Middle East, demonstrating effective management of multicultural teams and serving international guests.
• Experience managing large hotel kitchen operations involving multiple outlets and high-volume service environments.
• Certified in Food Safety & Hygiene standards such as HACCP or equivalent.
• Additional certifications in kitchen management, leadership development, or menu engineering are considered beneficial.