Chef de Cuisine (Italian Specialty)
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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.
Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East’s only wellness center in a resort setting, spread across lush botanical gardens.
Job Description
Key Responsibilities:
• Lead and supervise all kitchen operations in the assigned outlet or restaurant.
• Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.
• Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.
• Control food costs, minimize waste, and manage inventory effectively.
• Collaborate with the Executive Chef in creating seasonal menus and promotions.
• Train, mentor, and evaluate kitchen team members to maintain high performance and morale.
• Maintain equipment, ensure maintenance needs are reported and followed up.
• Ensure all culinary team members adhere to resort policies and procedures.
• Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.
Qualifications
• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.
• Formal culinary education or equivalent apprenticeship.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail.
• Ability to work flexible hours, including weekends and holidays.
Requirements
- •Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment
- •Formal culinary education or equivalent apprenticeship
- •Strong leadership, communication, and organizational skills
- •Deep knowledge of food safety, kitchen operations, and cost control
- •Passion for food innovation and attention to detail
- •Ability to work flexible hours, including weekends and holidays
Responsibilities
- •Lead and supervise all kitchen operations in the assigned outlet or restaurant
- •Plan, prepare, and execute high-standard dishes and menus
- •Ensure proper hygiene, sanitation, and safety standards (HACCP)
- •Control food costs, minimize waste, and manage inventory
- •Collaborate with the Executive Chef in creating seasonal menus
- •Train, mentor, and evaluate kitchen team members
- •Maintain equipment and report maintenance needs
- •Monitor guest satisfaction and adjust operations accordingly
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