Chef De Cuisine – Luxury Hotel Kitchen

About the role

The Chef De Cuisine will lead the restaurant kitchen of a luxury hotel, ensuring safe, efficient and profitable operations while delivering the high culinary standards expected by Anantara guests.

Key responsibilities

• Organise all kitchen activities, maintain safety standards and ensure smooth daily operations.
• Act as executive sous‑chef or executive chef when required.
• Develop and maintain cuisine concepts, menu items and presentation guidelines.
• Adjust menus according to seasonal product availability and local market trends.
• Control food costs through proper inventory, requisition, pars and waste management.
• Enforce food safety and sanitation practices, including proper storage, dating and rotation.
• Forecast weekly demand to optimise staffing and production.
• Manage asset maintenance, conduct monthly inspections and oversee preventative maintenance.
• Lead training initiatives, supervise hiring, discipline and performance management in partnership with the Executive Chef.
• Promote positive inter‑departmental communication and lead by example.

Required profile

• Minimum 24 months of professional kitchen experience.
• Strong knowledge of Greek, Mediterranean and Arabic cuisines.
• Ability to manage budgets, control costs and maintain high quality standards.
• Leadership skills to motivate and develop a diverse kitchen team.

Required skills

• Food Preparation
• Food Safety
• Arabic Cuisine
• Asset Management