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.

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.

• Diploma or Degree in Culinary Arts or Hospitality Management.
• Minimum 5–7 years culinary experience in luxury hotels or resorts.
• At least 2–3 years experience in a Sous Chef leadership role.
• Experience in international cuisine and fine dining environments

Skills & Competencies

• Strong leadership and team management skills
• High level of culinary creativity and attention to detail
• Strong cost control and budgeting knowledge
• Excellent organizational and communication skills
• Ability to work in a fast-paced luxury hospitality environment