Job Location:

Anantara The Palm Dubai Resort

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

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

Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

Planning & Financial Performance

Participate in the preparation and implementation of the hotel’s strategic plan. Develop and deliver annual culinary revenue, food cost, payroll, productivity and profitability targets. Review monthly P&L performance and work closely with Food & Beverage and Finance on forecasting, menu engineering, purchasing and cost optimisation. Take ownership of agreed culinary financial targets and implement corrective actions where required. Work with hotel management on kitchen reinvestment and capital planning.

Culinary Operations & Strategy

Develop and execute the hotel’s culinary strategy, ensuring each outlet has a clear culinary identity and competitive positioning. Lead the daily operations of all hotel kitchens, ensuring consistent quality, presentation and compliance with brand standards. Develop innovative menus and food concepts in line with guest preferences, market trends and the hotel’s F&B strategy. Benchmark competitors and Dubai dining trends and drive seasonal menus, activations, collaborations and signature dining experiences. Implement effective measures to control food costs, minimise waste and improve operational efficiency. Support culinary operations for weddings, conferences, VIP events and other large-scale functions. Support Task Force assignments, new hotel openings and special events within Minor International.

Leadership & Talent Development

Lead, coach and develop the culinary team, ensuring appropriate training and continuous development. Work closely with HR on recruitment, interviewing, performance management and employee matters. Develop a structured succession plan for the culinary division and identify and develop high-potential talent. Build a strong internal talent pipeline through coaching, cross-training and development opportunities. Manage departmental payroll and operating expenses in line with approved budgets. Encourage and facilitate participation in local, national and international culinary competitions.

Guest Experience & Commercial Performance

Maintain a visible presence across restaurants, events and key guest experiences. Monitor guest satisfaction and culinary feedback and implement improvements where required. Work closely with the Director of Food & Beverage and outlet leaders to align culinary strategy with overall F&B and commercial objectives. Use menu engineering, sales mix, contribution margins and guest preferences to improve revenue, profitability and the overall dining experience. Support the development of culinary events, chef collaborations and experiences that strengthen the hotel’s market positioning.

Sustainability

Lead kitchen sustainability initiatives, including food waste reduction, responsible sourcing and efficient use of energy and water. Ensure sustainability programmes are embedded into daily kitchen operations.

Health, Hygiene & Safety

Maintain the highest standards of food hygiene and ensure compliance with UAE and Dubai Municipality requirements, HACCP standards, allergen management and internal brand audits. Ensure robust food safety procedures, documentation, training and audit readiness across all kitchens. Identify and take appropriate action to address any health, hygiene or safety hazards.

Executive Leadership

Act as an active member of the hotel’s senior leadership team, participating in hotel briefings, business reviews and strategic initiatives beyond the culinary department. Represent the culinary operation in guest, media, PR, partner and industry activities where appropriate.

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