Chef de Cuisine

About the role

The Chef de Cuisine will lead all kitchen operations at the Anantara Al Jabal Al Akhdar Resort, ensuring safe, smooth, and profitable service while upholding the brand’s culinary standards. This senior role combines menu development, staff leadership, and strict food safety compliance.

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.
• Forecast weekly business demand to optimise staffing and production.
• Manage inventory, requisitions, food pars and control systems to achieve budget goals and minimise food cost.
• Ensure food safety and sanitation practices, including proper storage, dating and rotation.
• Conduct monthly preventative maintenance inspections of kitchen assets.
• Lead departmental training, supervise hiring and discipline in conjunction with the Executive Chef.

Required profile

• Proven experience leading a hotel or resort kitchen, preferably in a luxury setting.
• Strong knowledge of local market trends and seasonal product availability.
• Ability to manage budgets, control costs and forecast demand accurately.
• Commitment to maintaining high standards of food safety and sanitation.

Required skills

• Food safety and hygiene compliance.
• Inventory and cost control management.
• Menu development and culinary creativity.
• Team leadership and staff training.