Executive Sous Chef

JobsCloseBy Editorial Insights

Anantara The Palm Dubai, a Minor International luxury brand, is seeking an Executive Sous Chef to lead its high volume, multi outlet kitchen. Ideal candidates have 8–10 years of progressive culinary experience, 3–5 years in a senior role, advanced Asian cuisine skills, and mandatory HACCP certification, with proven success in 5 star Middle East hotels and multicultural teams. The role combines menu development and pricing, F&B strategy alignment, staff training, supplier management, and health and safety leadership, including participation in opening missions for new properties. To apply, tailor your CV to highlight large scale kitchen operations, cost control and menu engineering achievements, language fluency in English, and strong collaboration with diverse teams; attach a focused cover letter and references.

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.

Job Description

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Anantara The Palm team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

Planning and Organising:

• To 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 services 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 & 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

Departmental Leadership – with the Executive Chef

• Ensure that 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 & 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 member on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic.
• Ensure all work areas in the kitchen are kept tidy and clean.

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Qualifications

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.

Additional Information

LANGUAGE SKILLS

• Fluent spoken and written English is mandatory.

• Additional languages are considered an advantage.