Summary
Minor Hotels lists this role at Desert Islands Resort & Spa by Anantara in Abu Dhabi. Although the title is Head Baker, the description identifies the role as Chef de Cuisine and focuses on leading an outlet's kitchen operations, food quality, menus, costs, and team development. The posting asks for luxury hotel, resort, or upscale restaurant experience, culinary training, and knowledge of food safety and cost control. It 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:
Desert Islands Resort & Spa by Anantara


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.
We are looking for a passionate and experienced Chef de Cuisine to lead one of our culinary outlets. The ideal candidate will oversee daily kitchen operations, ensure exceptional food quality, and inspire the team to deliver outstanding dining experiences while maintaining the highest standards of food safety and operational excellence.
Key Responsibilities
Lead and supervise all kitchen operations within the assigned outlet.
Plan, prepare, and execute high-quality dishes and menus that meet brand standards and guest expectations.
Ensure compliance with HACCP, food safety, hygiene, and sanitation standards at all times.
Monitor food quality, consistency, presentation, and portion control.
Manage food costs, inventory, and waste to achieve departmental targets.
Collaborate with the Executive Chef on menu development, seasonal offerings, and special promotions.
Train, mentor, and develop the kitchen team to maintain high performance and engagement.
Coordinate with Stewarding and Engineering to ensure kitchen equipment is properly maintained.
Ensure all culinary team members follow company policies, procedures, and service standards.
Monitor guest feedback and implement improvements to enhance the overall dining experience.
Qualifications & Experience
Proven experience as a Chef de Cuisine or Sous Chef in a luxury hotel, resort, or upscale restaurant.
Formal culinary qualification or equivalent professional training.
Strong leadership, communication, and team management skills.
Sound knowledge of kitchen operations, food safety, and cost control.
Excellent organizational skills with the ability to manage high-volume service.
Creative, detail-oriented, and passionate about delivering exceptional cuisine.
Flexibility to work shifts, weekends, and public holidays.
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