Executive Sous Chef

About the role

The Executive Sous Chef will support the Executive Chef in delivering the Food & Beverage vision for Anantara The Palm Dubai Resort. This senior culinary position oversees multiple kitchen outlets, ensures menu excellence, and upholds the brand’s standards of quality, safety and guest satisfaction.

Key responsibilities

• Collaborate with the Executive Chef to align kitchen operations with the hotel’s strategic F&B plan.
• Analyse market trends and develop new menus and food items that reflect local culture and brand identity.
• Maintain high standards of food preparation, presentation and hygiene across all outlets.
• Control waste, manage inventory and negotiate supplier contracts.
• Lead and train kitchen teams, delivering orientation and ongoing development programmes.
• Support new property openings and special events as part of the hotel’s task‑force missions.
• Ensure compliance with health, safety and religious dietary requirements.

Required profile

• Proven experience in a senior kitchen leadership role within a luxury hotel or resort.
• Strong understanding of menu engineering, cost control and supplier management.
• Ability to coach and develop multicultural kitchen teams.
• Commitment to maintaining brand standards and guest‑centric service.

Required skills

• Menu development and costing.
• Food safety and hygiene compliance.
• Leadership and team training.
• Supplier relationship management.