Description
The Executive Chef leads all hotel kitchens and culinary operations at Anantara The Palm Dubai Resort, developing culinary strategy, menus, food concepts, seasonal offerings, and signature dining experiences. The role owns culinary financial targets, food costs, waste reduction, revenue and profitability, kitchen reinvestment, and operational efficiency while leading and developing culinary staff, managing departmental budgets, supporting large events, and maintaining food safety, hygiene, sustainability, and regulatory compliance. The Executive Chef also participates in hotel-level strategic initiatives and represents the culinary operation in guest, media, public relations, partner, and industry activities.
