Executive Sous Chef

About the role

As Executive Sous Chef at Anantara The Palm Dubai Resort, you will support the Executive Chef in delivering a world‑class Food & Beverage experience across multiple outlets in a 5‑star luxury setting. The role combines strategic planning, menu development and operational leadership to uphold the brand’s high standards of quality, creativity and guest satisfaction.

Key responsibilities

• Collaborate with the Executive Chef to align kitchen operations with the hotel’s overall F&B strategy and market trends.
• Develop, price and continuously refresh menus, ensuring cultural sensitivity and adherence to brand guidelines.
• Oversee daily activities of all hotel kitchens, manage supplier contracts and implement waste‑reduction procedures.
• Lead and mentor kitchen teams, delivering orientation, ongoing training and supporting participation in culinary competitions.
• Maintain food hygiene, health and safety standards, conduct regular inspections and coordinate equipment maintenance.

Required profile

• 8–10 years progressive culinary experience, with 3–5 years in a senior management role such as Executive Sous Chef.
• Proven experience in 5‑star luxury hotels or resorts in the Middle East, managing multicultural teams and high‑volume operations.
• Food Safety & Hygiene certification (HACCP or equivalent) and a track record of successful menu engineering.

Required skills

• HACCP (or equivalent) certification.
• Menu engineering and cost control.