Executive Sous Chef

Company Overview

Anantara is a luxury hospitality brand focused on creating memorable journeys for modern travellers. It connects guests with authentic places, people, and local stories through personalised experiences and warm service across some of the world’s most remarkable destinations.

Role Overview

This full-time Executive Sous Chef position is based at Anantara The Palm Dubai Resort in Dubai. The role supports the hotel’s culinary leadership and plays a key part in driving food quality, menu strategy, kitchen operations, team development, and hygiene standards.

Key Responsibilities

The responsibilities below are not exhaustive, but they represent the core expectations for the role.

• Partner with the Executive Chef to contribute the Food & Beverage function’s input to the hotel’s overall strategic planning.
• Review local market demand and dining trends to help shape the property’s broader food and beverage proposition.
• Oversee menu planning and pricing so they align with the hotel’s F&B goals and brand positioning.
• Create fresh menus and dishes that suit guest preferences while respecting local customs, cultural traditions, and religious requirements in food preparation and service.
• Monitor the preparation and final presentation of all food to maintain consistently high quality.
• Introduce methods that reduce waste and avoid overproduction in the kitchens.
• Ensure all food items are prepared and presented in line with hotel and brand standards.
• Represent the hotel on task force assignments for new property openings, Anantara/MINT support missions, and special events managed by Minor International.
• Work alongside the Executive Chef to make sure kitchen teams understand the hotel’s F&B strategy and deliver accordingly.
• Coordinate and supervise the day-to-day work across all hotel kitchens.
• Train, coach, and onboard new team members, while supporting ongoing learning and professional growth.
• Manage supplier relationships and contracts.
• Encourage and support team participation in local, national, and international culinary competitions.
• Maintain strict standards of food hygiene, sanitation, and health & safety compliance.
• Identify health or safety risks and take prompt corrective action.
• Work with Engineering to address equipment maintenance and repair needs.
• Check that raw and processed food is stored correctly, including freezer conditions.
• Train team members on emergency response procedures and ensure a stocked first-aid kit is available in the kitchens in coordination with the hotel clinic.
• Keep all kitchen work areas clean, organised, and tidy at all times.

Experience and Qualifications

• You should bring 8–10 years of progressive culinary experience, including 3–5 years in a senior management position such as Executive Sous Chef or Senior Sous Chef.
• Strong background in Asian cuisine is required, including menu creation, authentic cooking techniques, and contemporary presentation.
• Prior experience in 5-star luxury hotels or resorts in the Middle East is mandatory, along with exposure to multicultural teams and international guest expectations.
• Experience managing large hotel kitchens, multiple outlets, and high-volume service is essential.
• Food Safety & Hygiene certification such as HACCP or an equivalent qualification is mandatory.
• Additional qualifications in kitchen management, leadership, or menu engineering will be viewed favourably.

Language Requirements

• Fluency in spoken and written English is required.
• Knowledge of additional languages is an advantage.

Additional Information

This role is for a full-time kitchen leadership position at Anantara The Palm Dubai Resort in Dubai.

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