Company Description
A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
Job Description

Proven experience as a Chef de Partie or Junior Sous Chef in a high-volume kitchen, with a focus on Arabic cuisine

• Strong knowledge of traditional Arabic cooking methods, ingredients, and presentation styles
• Culinary degree or formal training from a recognized institution preferred
• Ability to manage and train junior kitchen staff
• Excellent understanding of food hygiene and kitchen safety standards (HACCP certification is a plus)
• Ability to work under pressure and maintain consistency in quality and presentation
• Good communication and teamwork skills
• Flexibility to work shifts, including weekends and holidays
• Strong organizational and leadership skill

• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
  Qualifications

Proven experience as a Chef de Partie or Junior Sous Chef in a high-volume kitchen, with a focus on Arabic cuisine

• Strong knowledge of traditional Arabic cooking methods, ingredients, and presentation styles
• Culinary degree or formal training from a recognized institution preferred
• Ability to manage and train junior kitchen staff
• Excellent understanding of food hygiene and kitchen safety standards (HACCP certification is a plus)
• Ability to work under pressure and maintain consistency in quality and presentation
• Good communication and teamwork skills
• Flexibility to work shifts, including weekends and holidays
• Strong organizational and leadership skills

Additional Information
Relocate to remote are