Job Location: Banana Island Resort Doha 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.
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.
- Stay updated on culinary trends while maintaining the authenticity of traditional Qatari and Gulf cuisine.
- Maintain a visible, hands‑on leadership presence on the pass during peak service hours, ensuring consistency, hygiene, and team support throughout service.
- Demonstrate strong expertise in regional live‑grills, authentic kebabs, and local Gulf seafood (Hammour, Kingfish, Omani Lobster, Prawns) butchery and preparation.
- Bring subtle Levantine (Lebanese/Syrian) influences to the mezze and starter selection, while keeping the wider menu rooted in authentic Qatari and Khaleeji identity.
- Cater to high‑profile VIP guests, Royal protocols, and bespoke family gatherings with extreme attention to detail.
Qualifications & Experience
- Diploma or professional qualification in Culinary Arts or a related field is preferred.
- Minimum 3–5 years of experience in Arabic, Gulf, or Qatari cuisine, with previous experience in a supervisory or Chef de Cuisine role.
- Strong knowledge of Qatari and Khaleeji cuisine, including traditional ingredients, spices, preparation methods, and presentation.
- Previous experience within a 5‑star hotel, luxury resort, or high‑end Arabic restaurant is preferred.
- Strong leadership, communication, organisation, and team‑management skills.
- Good understanding of food costing, inventory control, HACCP, and kitchen operations.
- Ability to work effectively in a fast‑paced, multicultural hospitality environment.
- Arabic language skills are highly preferred; English communication skills are required.
- Proven track record in hands‑on kitchen leadership on the line during peak service hours, with strong knowledge of Gulf, Khaleeji, and Levantine mezze traditions.
Key Competencies
- Authentic Qatari & Gulf Cuisine Knowledge
- Culinary Creativity
- Leadership & Team Development
- Quality & Presentation Focus
- Food Safety & Hygiene
- Cost & Waste Management
- Guest Focus
- Attention to Detail
- Ability to Perform Under Pressure
- Hands‑on Kitchen Leadership
- Seafood & Live Grill / Kebab Mastery
- Levantine Mezze & Starter Expertise
- VIP & Protocol
- Guest Focus
- Discretion & Confidentiality
Minor International is one of the largest hospitality and leisure companies in the Asia Pacific region. Today Minor International has a global presence with hotels and resorts, restaurants and retail shops across Asia, the Middle East, Africa, Europe, the Americas and Australasia. When Passion Meets Growth, Opportunity Sparks. At some point, we all hit a ceiling, and few have the passion or opportunity to break through. At Minor, we’ve made it our mission to encourage our people to push boundaries in search of opportunity and achieve their fullest potential. When the business grows, so do our people.
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