Executive Sous Chef
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Key skills for this role
About the Role
Anantara is hiring an Executive Sous Chef for its luxury hotel in Dubai. The role involves overseeing kitchen operations, menu development, and team leadership.
Key Skills for This Role
Responsibilities
- Work with the Executive Chef to complete Food & Beverage department input into overall hotel strategic plans
- Analyse local market needs and trends, support definition of hotel’s overall Food & Beverage offering
- Manage menu preparation and pricing in line with F&B objectives
- Develop new menus and food items to meet guest tastes and dining requirements
- Oversee preparation and presentation of food products to ensure maximum quality
- Implement procedures to minimise wastage and over production
- Ensure standards of presentation and preparation meet hotel & brand standards
- Lead Task Force Missions to support opening of new properties and special events
- Direct and coordinate daily activities of all hotel’s kitchens
- Coach and guide new team members, provide orientation and ongoing training
- Manage relationships and contracts with suppliers
- Maintain highest standards of Food Hygiene and Health & Safety
Requirements
- Minimum 8 10 years of progressive culinary experience
- At least 3 5 years in a senior management role (Executive Sous Chef / Senior Sous Chef)
- Advanced experience in Asian cuisine
- Mandatory experience in 5 star luxury hotels or resorts within the Middle East
- Food Safety & Hygiene certification (HACCP or equivalent)
- Fluent spoken and written English
Full Job Posting
Company Description
- A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations.
- From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
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, and other special events catered by Minor International
- 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.
EDUCATION & PROFESSIONAL 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.
- Additional certifications in kitchen management, leadership, or menu engineering are an advantage.
LANGUAGE SKILLS
- Fluent spoken and written English is mandatory.
- Additional languages are considered an advantage.
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