Job Description
KEY DUTIES AND RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that needs to be done. Anantara The Palm team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
Planning and Organising:
Operations and Product Quality
Departmental Leadership – with the Executive Chef
Health, Hygiene & Safety
#LI-MH1
Qualifications
EDUCATION & PROFESSIONAL QUALIFICATIONS
Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior management role (Executive Sous Chef / Senior Sous Chef).
Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards.
Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles.
Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service.
Food Safety & Hygiene certification (HACCP or equivalent) – mandatory.
Additional certifications in kitchen management, leadership, or menu engineering are an advantage.
Additional Information
LANGUAGE SKILLS
Fluent spoken and written English is mandatory.
Additional languages are considered an advantage.
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