Executive Sous Chef

Diploma or Degree in

Culinary Arts or Hospitality Management

.

Minimum

5–7 years culinary experience in luxury hotels or resorts

.

The

Executive Sous Chef

supports the Executive Chef in the overall management and leadership of the culinary operations at the resort. The role ensures the highest standards of food quality, creativity, hygiene, and operational efficiency while delivering exceptional culinary experiences aligned with the luxury positioning of the resort.

The Executive Sous Chef assists in managing kitchen operations, staff supervision, cost control, menu development, and maintaining compliance with food safety and company standards.

A luxury hospitality brand for modern travellers, 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.