Chef de Cuisine – All Day Dining

About the role

Anantara The Palm Dubai Resort, part of Minor Hotels, is a luxury hotel brand rooted in Thai culture. The resort seeks a passionate Chef de Cuisine to lead the all‑day dining kitchen, delivering authentic hospitality and memorable culinary experiences.

Key responsibilities

• Organise all activities within the restaurant kitchen, ensuring a safe, smooth‑running and profitable operation.
• Develop and maintain cuisine concepts and standards for food preparation and presentation.
• Recommend menu changes based on seasonal product availability and local market trends.
• Achieve department budget goals and minimise food cost through proper inventory, requisition and control systems.
• Ensure food safety and sanitation practices, including proper handling, dating, storage and rotation.
• Forecast business demand weekly to optimise staffing and food production.
• Maintain outlet safety and conduct monthly preventative maintenance inspections.
• Lead and participate in departmental training, supervising associates, hiring and discipline in conjunction with the Executive Chef.

Required skills

• Preventative maintenance
• Staffing
• Sanitation practices
• Food safety
• Food preparation
• Asset management