Chef de Cuisine

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.

Job Purpose

The Arabic Chef de Cuisine is responsible for leading the preparation and delivery of authentic Qatari, Gulf, and Arabic cuisine, ensuring high standards of food quality, presentation, consistency, and hygiene.

The role requires strong knowledge of traditional Gulf and Qatari culinary techniques, hands-on leadership during peak service hours, and expertise in local seafood and regional kebabs, while bringing creativity, modern plating, and a refined fine-dining approach to menu development and guest experience — including subtle Levantine influences within the mezze and starter offering.

Key Responsibilities

• Lead the daily operations of the Arabic/Gulf cuisine section and ensure smooth kitchen operations.

• Prepare and oversee authentic Qatari and Gulf dishes, maintaining traditional flavours, ingredients, and cooking techniques.

• Develop and enhance menus featuring Qatari, Khaleeji, and wider Arabic cuisine.

• Ensure consistency in food quality, taste, portioning, presentation, and preparation.

• Work closely with the Executive Chef on menu planning, seasonal promotions, special events, and Arabic-themed culinary experiences.

• Train, supervise, and develop culinary team members while maintaining strong teamwork and discipline.

• Monitor food preparation, mise en place, cooking procedures, and service standards.

• Ensure compliance with HACCP, food safety, hygiene, and hotel health and safety requirements.

• Control food costs, wastage, inventory, ordering, and portion control.

• Maintain proper storage, labelling, stock rotation, and kitchen cleanliness.

• Support banquet, restaurant, VIP, and special-event requirements as needed.

• Ensure guest requests and dietary requirements are handled professionally and accurately. https://minor.wd102.myworkdayjobs.com/en-US/Careers/job/Doha-Qatar/Chef-de-Cuisine–Gulf—Qatari-Cuisine–Arabic-Speaker_JR114780-2?Business_Unit=aad9f66d5e7f1018d61630cb61990000&Business_Group=9db76b4e787d1000a5e7c0e54a700000