Job Location:

Anantara Mina Al Arab Ras Al Khaimah 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.

Escape to Ras Al Khaimah for beach, desert, and mountain adventures. The northernmost emirate of the UAE, Ras Al Khaimah enjoys a more tranquil rhythm yet is only 45 minutes from Dubai. Anantara Mina Ras Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary.

Nature lovers will relish the open terrain of Ras Al Khaimah. From balmy waters to golden shorelines to rugged desert, adventure abounds. Charter a yacht and sail off into the sunset. Ride across rolling dunes and conquer the mountain peak of Jebel Jais.

With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
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.
Maintain outlet safety at all times.
Take responsibility for asset management of all outlet property and facilities.
Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
Promote positive inter-departmental relations through candid communication and cooperation. Performing related duties and special projects as assigned.

Qualifications

Professional training in meat cutting, butchery techniques, or meat processing is an advantage.
Experience in a professional kitchen or butchery operation. Specializing in meat preparation and butchery
Comprehensive knowledge of meat fabrication, trimming, portioning, deboning, filleting, and preparation of beef, lamb, poultry, seafood, and other proteins.
Proficiency in the safe operation, handling, and basic maintenance of butchery tools and equipment, including knives, meat saws, grinders, slicers, and vacuum-sealing equipment.
Strong understanding of food safety, hygiene, sanitation, temperature control, and HACCP principles.
Experience in inventory management, stock rotation (FIFO), yield control, portion control, and minimizing product waste.
Ability to maintain consistent product quality and specifications according to hotel standards and recipes.
Knowledge of occupational health and safety (OHS) regulations, including safe knife handling and manual handling practices.
Strong organizational, time management, and planning skills to meet daily production requirements.
Ability to supervise, train, and mentor Commis Chefs and junior kitchen staff in butchery techniques and food safety practices.
Excellent attention to detail, teamwork, communication, and problem-solving skills.
Ability to work efficiently in a fast-paced environment and under pressure, including flexible shifts, weekends, and public holidays.

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Chef de Partie - Butchery