Summary
Minor Hotels is recruiting a Chef de Cuisine for Anantara Al Jabal Al Akhdar Resort in Ad Dakhiliyah, Oman. The role oversees restaurant kitchen operations, cuisine standards, food safety, inventory, food costs and production planning. Responsibilities also include supervising and training associates, coordinating with the Executive Chef, and maintaining outlet assets and safety. The posting does not state salary or visa conditions.
The posting
As published on minorhotels.com. Pulled from the employer's site and shown as they wrote it.
Job Location:
Anantara Al Jabal Al Akhdar 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.
- Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
- To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
- To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
- To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
- To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
- To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
- To be responsible for maintaining outlet safety at all times.
- To be responsible for asset management of all outlet property and facilities.
- Conduct a preventative maintenance inspection on a monthly basis.
- To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
- To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
- Promote positive inter-departmental relations through candid communication and cooperation.
- Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
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