Head Baker

About the role

Anantara Hotels & Resorts is seeking a passionate and experienced culinary leader to head one of its outlets at Desert Islands Resort & Spa. The role involves overseeing daily kitchen operations, ensuring exceptional food quality, and inspiring the team to deliver outstanding dining experiences.

Key responsibilities

• Lead and supervise all kitchen operations within the assigned outlet.
• Plan, prepare, and execute high‑quality dishes and menus that meet brand standards and guest expectations.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards at all times.
• Monitor food quality, consistency, presentation, and portion control.
• Manage food costs, inventory, and waste to achieve departmental targets.
• Collaborate with the Executive Chef on menu development, seasonal offerings, and special promotions.

Required profile

• Proven experience as a Chef de Cuisine or Sous Chef in a luxury hotel, resort, or upscale restaurant.
• Formal culinary qualification or equivalent professional training.
• Strong leadership, communication, and team‑management abilities.
• Flexibility to work shifts, weekends, and public holidays.

Required skills

• Knowledge of HACCP and food safety regulations.
• Cost control and inventory management expertise.