Executive Chef

ÀNI is the world’s first collection of private resorts. From Anguilla and the Dominican Republic in the Caribbean to Thailand and Sri Lanka in Southeast Asia, each of our all‑inclusive private resorts is designed exclusively for a private group from multi‑generational family holidays to adult‑only group vacations, accommodating up to 20 or 30 individuals across 10 to 15 suites.

The Executive Chef functions as a motivated and far‑sighted leader of the resort’s culinary team, directing employees’ efforts toward complete efficiency, productivity, and exceptional guest satisfaction while maintaining a high level of daily engagement with the guests and employees.

This role is based at ÀNI Anguilla in Anguilla. The Executive Chef will be reporting to the resort’s General Manager and Caribbean Regional Chef.

• Pre‑opening new resort and actively involved in hiring new team members, and training the team members vigorously
• Actively participate in pre‑arrival operational meetings with guests and the management to prepare a customized menu for each group, well in advance of the arrival
• To create a long‑term training plan to develop the skills of his/her subordinates
• Implement HACCP standards and comply with Food & Hygiene good practices
• To develop and implement inventory and stock count for kitchen operation
• To produce creative menus and prepare meals that are suitable for multi‑gen families
• To produce consistent and high‑level food quality that upholds the company’s image
• Involve in all cost control and budgeting, managing food costs, and minimizing waste as established by the Regional Chef and the management
• Assist in all operations of the resort when required
• Maintain the highest standard of professionalism, business confidentiality, ethics, and attitude toward all resort guests, business partners, and employees
• To have a positive attitude, collaborate well with colleagues, and set a good working example

• Proven experience in a similar role, or as a sous chef seeking to grow, preferably within boutique high‑end resorts.
• Minimum 2 years of experience in a remote island location
• Strong knowledge of culinary techniques and food safety practices internationally
• Excellent leadership and team management skills
• Ability to work in a fast‑paced environment and handle multiple tasks simultaneously
• Strong organizational and problem‑solving abilities
• Excellent communication skills and ability to work with a small team

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality