Executive Sous Chef

About the role

As Executive Sous Chef at Anantara Hotels, Resorts & Spas you will support the Executive Chef in delivering world‑class culinary experiences across the property’s outlets. The role combines strategic planning, menu innovation and day‑to‑day kitchen leadership in a luxury hospitality environment.

Key responsibilities

• Collaborate with the Executive Chef to align the Food & Beverage offering with the hotel’s strategic plan.
• Analyse local market trends and develop new menus and food items that respect cultural and religious requirements.
• Oversee preparation, presentation and quality control of all dishes, ensuring compliance with brand standards and minimising waste.
• Lead and coordinate daily operations of all kitchen outlets, including staff scheduling, training and performance coaching.
• Manage supplier relationships, contracts and procurement to maintain cost efficiency.
• Participate in special projects such as opening new properties and culinary competitions.
• Uphold the highest standards of food hygiene, health and safety throughout the kitchen.

Required profile

• Minimum 96 months (8 years) of experience in senior culinary or kitchen management roles.
• Proven ability to lead and develop kitchen teams in a luxury hotel setting.
• Strong understanding of local cultural and religious food requirements.

Required skills

• Asian cuisine
• Menu Development
• Culinary qualification
• Kitchen Management
• Menu engineering

What we offer

• Opportunity to work with a globally recognised luxury brand.
• Dynamic environment with exposure to diverse culinary concepts.
• Professional development and participation in international culinary competitions.