وصف الوظيفة
Role Overview
Executive Sous Chef at Anantara The Palm Dubai Resort, a global luxury hotel and resort brand rooted in Thai culture and part of Minor International.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand founded in 2001 in Thailand, rooted in Thai culture with an intrinsic sense of authentic hospitality. The brand has 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.
Role Purpose
To work alongside the Executive Chef in leading all kitchen operations, ensuring exceptional food quality and safety standards, managing menu development and departmental teams, and supporting the hotel's overall Food & Beverage strategy and objectives.
Key Responsibilities
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 the taste and dining requirements of the guests.
- Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and service 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 and brand standards.
- Lead Task Force Missions on behalf of the hotel to support the opening of new Anantara and MINT properties and other special events catered by Minor International.
Departmental Leadership
- Ensure 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 and 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 members on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with the hotel's clinic.
- Ensure all work areas in the kitchen are kept tidy and clean.
Qualifications & Experience
- Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior management role (Executive Sous Chef or 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.