Executive Sous Chef – Luxury Resort

About the role

Anantara The Palm Dubai Resort is seeking an Executive Sous Chef to lead culinary operations in a 5‑star luxury environment. You will work closely with the Executive Chef to shape the Food & Beverage strategy, develop innovative menus, and ensure the highest standards of quality and service for a diverse, international guest base.

Key responsibilities

• Collaborate with the Executive Chef to integrate F&B objectives into the hotel’s overall strategic plan.
• Analyse local market trends and define the resort’s food and beverage offering.
• Develop and price new menus while respecting local cultural and religious traditions.
• Oversee preparation and presentation of all food items to meet brand standards.
• Implement waste‑reduction procedures and control over‑production.
• Lead task‑force missions for new property openings and special events.
• Provide departmental leadership, coach kitchen staff, and coordinate daily activities across all outlets.
• Manage supplier relationships and contracts.
• Maintain food hygiene, health and safety standards, and ensure proper equipment maintenance.

Required profile

• 8–10 years progressive culinary experience, including 3–5 years in a senior management role such as Executive Sous Chef or Senior Sous Chef.
• Proven experience in 5‑star luxury hotels or resorts in the Middle East, managing multicultural teams and international guests.
• Demonstrated ability to run large‑scale kitchen operations across multiple outlets.
• Food Safety & Hygiene certification (HACCP or equivalent).
• Additional certifications in kitchen management, leadership or menu engineering are a plus.