Sous Chef - Cold Kitchen

About the role

The Sous Chef – Cold Kitchen will lead the preparation and presentation of cold dishes at Anantara Mina Al Arab Ras Al Khaimah Resort. Reporting to the Executive Chef, you will ensure high‑quality culinary output that reflects the brand’s luxury standards and meets guest expectations.

Key responsibilities

• Develop menus, specials, and standard recipes in line with the restaurant concept and target market.
• Maintain food cost control while delivering consistent quality and presentation.
• Ensure compliance with fire, hygiene, safety, and HACCP policies.
• Oversee equipment maintenance to minimise breakage and downtime.
• Conduct HACCP and Dubai Municipality audits as required.
• Inspect incoming produce against order sheets and purchasing specifications.
• Foster a productive, disciplined team environment in accordance with hotel guidelines and local legislation.

Required profile

• Minimum three years of experience in cold kitchen operations within a hotel or upscale restaurant.
• Strong understanding of food safety standards, HACCP, and local health regulations.
• Ability to lead, motivate, and develop kitchen staff.
• Excellent organizational skills and attention to detail.

Required skills

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

What we offer

• Work in a globally recognised luxury resort brand.
• Exposure to a diverse, international guest base.
• Opportunities for professional development and career progression.
• Competitive remuneration package.