Sous Chef – Cold Kitchen

About the role

We are looking for a motivated Sous Chef to lead the Cold Kitchen at Anantara Mina Al Arab Ras Al Khaimah Resort. The role involves creating and executing cold‑menu concepts while ensuring high standards of quality, safety and cost control.

Key responsibilities

• Develop menus, specials and standard recipes that align with the restaurant concept and target market.
• Maintain food cost targets by following SOPs and controlling portion sizes.
• Ensure compliance with fire, hygiene and safety policies, including HACCP and Dubai Municipality audits.
• Oversee equipment maintenance to minimise breakdowns.
• Inspect incoming produce and verify that all deliveries meet specifications.
• Drive colleague productivity, morale and discipline in line with hotel guidelines and local legislation.
• Apply Anantara food preparation and presentation standards to guarantee consistent guest experience.

Required profile

• Minimum 36 months (3 years) of experience in a cold‑kitchen or similar culinary environment.
• Strong knowledge of food safety regulations, HACCP principles and quality food operations.
• Ability to lead a team, manage inventory and uphold high hygiene standards.

Required skills

• Culinary management
• Food Preparation
• Food Safety
• HACCP
• Quality food operations