EXECUTIVE SOUS CHEF
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Key skills for this role
About the Role
Anantara The Palm Dubai Resort seeks an Executive Sous Chef to support the Executive Chef in leading kitchen operations, menu development, and team management. The role requires extensive culinary experience, expertise in Asian cuisine, and a background in luxury hotels.
Key Skills for This Role
Responsibilities
- Work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans
- 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
- 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
- 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
- Manage relationships and contracts with suppliers
- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards
Requirements
- 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)
- Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards
- 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) – mandatory
- Fluent spoken and written English is mandatory
Full Job Posting
Job Description
- Executive Sous Chef at Anantara The Palm Dubai Resort.
Key Duties and Responsibilities
- To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.
- 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.
- 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.
- 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.
- Manage relationships and contracts with suppliers.
- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
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).
- Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards.
- 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) – mandatory.
- Fluent spoken and written English is mandatory.
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