Chef de Cuisine – Luxury Resort

About the role

Join Anantara's Desert Islands Resort & Spa as the Chef de Cuisine, leading a talented culinary team in a world‑class luxury environment. You will be responsible for delivering exceptional dishes that reflect the brand’s high standards of quality, creativity, and hospitality.

Key responsibilities

• Lead and supervise daily kitchen operations and the culinary team.
• Ensure consistent preparation and presentation of high‑quality dishes in line with company standards.
• Support the Executive Chef with menu planning, recipe development, and culinary initiatives.
• Maintain food quality, consistency, hygiene, and sanitation at all times.
• Ensure compliance with HACCP, food safety regulations, and internal policies.
• Monitor food costs, portion control, inventory levels, and minimise waste.
• Manage staffing, scheduling, and productivity to achieve efficient operations.
• Train, coach, and develop kitchen staff for performance and growth.
• Coordinate with other departments to ensure smooth service and exceptional guest experiences.
• Oversee kitchen equipment maintenance and report any issues promptly.
• Contribute to departmental goals related to quality, guest satisfaction, and financial performance.

Required profile

• Proven experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a hotel, resort, restaurant, or catering operation.
• Formal culinary qualification or equivalent professional training preferred.
• Strong leadership, communication, and team‑management abilities.
• Deep knowledge of kitchen operations, food production, cost control, and inventory management.
• Thorough understanding of HACCP, food safety, and hygiene standards.

Required skills

• Inventory Management
• Cost Control
• Food Production
• Kitchen Operations
• HACCP Food Safety Regulations