Executive Sous Chef

Founded in 2001 in Thailand, we have since expanded across the world,
welcoming guests in some of the world’s most captivating locales — from pristine
beaches and private islands to ancient sites and vibrant metropolises. If
you are driven by a passion for generosity, warmth and heartfelt hospitality,
Anantara offers a career without limits.

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:

• To work with the Executive Chef in completing
  the Food & Beverage department input into the overall hotel strategic
  plans.

Operations and Product
Quality

• Analyse local market needs and trends, and support
  the definition of the hotel’s overall Food & Beverage
  offering
• Manage menu preparation and pricing in line with the stated
  F&B objectives of the hotel and the brand.
• Develop new menus
  and food items to meet the taste and dining requirements of the guests. Maintain
  sensitivity to local cultural traditions and adhere to religious beliefs
  in preparation and services of all food on premises.
• Oversee
  the preparation and presentation of food products to ensure maximum quality
  at all times.
• Implement procedures to minimise wastage
  and over-production.
• Ensure standards of presentation and preparation
  of food items meet hotel & brand standards.
• Lead Task Force Missions
  on behalf of the hotel, to support the opening of new Anantara/MINT properties,
  and other special events catered by Minor
  International

Departmental Leadership – with the Executive
Chef

• Ensure that that Kitchen professionals are fully aware
  of hotel F&B strategy, and that their products meet
  these requirements.
• Direct and coordinate the daily activities of all
  the hotel’s kitchens.
• Coach and guide new members of the team, putting
  in place proper orientation training and ongoing training and development
  for team members.
• Manage relationships and contracts
  with suppliers.
• Support and facilitate team member participation
  in local, national, and international
  competitions.

Health, Hygiene &
Safety

• Maintain the highest standards of Food Hygiene,
  and adherence with all Health and Safety standards.
• Report and take
  appropriate action to correct any health or safety hazard.
• Liaise
  with Engineering regarding maintenance and repairs of equipment.
• Check
  and ensure the proper storage of raw and processed food items including
  the condition of food in freezers.
• Instruct team member on all emergency
  measures in case of accident and have a first aid kit available and stocked
  in the kitchens, in collaboration with hotel’s clinic.
• Ensure all work
  areas in the kitchen are kept tidy
  and clean.

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).

• 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)

• Additional certifications in kitchen
  management, leadership, or menu engineering are
  an advantage.

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