Chef de Cuisine

About the role

The Chef de Cuisine will lead the restaurant kitchen at Anantara Al Jabal Al Akhdar Resort, ensuring safe, smooth and profitable operations. You will develop and maintain cuisine concepts, uphold food safety standards and drive continuous improvement.

Key responsibilities

• Organise all activities within the restaurant kitchen, maintaining safety, efficiency and profitability.
• Develop and maintain cuisine concepts, standards for food preparation and presentation.
• Monitor local market trends and adjust menus according to seasonal product availability.
• Achieve department budget goals and minimise food cost through proper inventory, requisition and control systems.
• Ensure compliance with food safety and sanitation practices, including proper storage, rotation and dating.
• Forecast weekly business demand to optimise staffing and food production.
• Maintain outlet safety, conduct monthly preventative maintenance inspections and manage assets.
• Lead departmental training, supervise hiring and discipline in conjunction with the Executive Chef.
• Promote positive inter‑departmental relations through clear communication and cooperation.

Required profile

• Hands‑on leadership style with the ability to motivate and develop associates.
• Strong organisational skills to manage kitchen operations and staff scheduling.
• Experience in budgeting, cost control and menu development.
• Commitment to food safety, sanitation and quality standards.