Executive Sous Chef

About the role

We are seeking an Executive Sous Chef to join the culinary team at Anantara The Palm Dubai Resort. Reporting to the Executive Chef, you will help shape the Food & Beverage strategy and ensure the highest standards of food quality, presentation and service across all outlets.

Key responsibilities

• Collaborate with the Executive Chef to integrate culinary input into the hotel’s overall strategic plans.
• Analyse local market trends and define the resort’s Food & Beverage offering.
• Manage menu preparation, pricing and development of new dishes that meet guest expectations while respecting local cultural and religious traditions.
• Oversee food preparation and presentation to maintain brand‑standard quality.
• Implement procedures to minimise waste and over‑production.
• Lead task‑force missions for new property openings and special events.
• Ensure kitchen teams understand and execute the F&B strategy.
• Direct daily operations of all hotel kitchens and coach new team members.
• Manage supplier relationships and contracts.
• Support team participation in local, national and international culinary competitions.

Required profile

• Proven experience in a senior culinary role within a luxury hotel or resort environment.
• Strong leadership and team‑development skills.
• Ability to adapt menus to local cultural and religious requirements.
• Excellent organisational and cost‑control capabilities.

Required skills

• Menu development
• Food preparation and presentation
• Food safety and hygiene
• Cost control and waste minimisation
• Supplier management