Chef De Cuisine

Job Location:

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.

WHY THIS JOB EXISTS

To serve the needs of the business, our guests and our colleagues by assisting in the management of overall kitchen operations at the hotel.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that FB is regarded as a strong point of differentiation for the hotel in its local market.

At Minor Hotels, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

Planning and Organising:

To work with the Executive Chef in completing the Food Beverage department input into the overall hotel strategic plans.

Operations and Product Quality

Analyse local-market needs and trends, and support the definition of the hotel s overall Food Beverage offering

Manage menu preparation and pricing in line with the stated FB objectives of the hotel and the brand.

Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.

Oversee the preparation and presentation of food products to ensure maximum quality at all times.

Implement procedures to minimise wastage and over-production.

Ensure standards of presentation and preparation of food items meet hotel brand standards

Lead Task Force Missions on behalf of the hotel, to support the opening of new Minor Hotels/MINT properties, and other special events catered by Minor International

Departmental Leadership - with the Executive Chef

Ensure that that Kitchen professionals are fully aware of hotel FB strategy, and that their products meet these requirements

Direct and coordinate the daily activities of all the hotel s kitchens.

Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.

Manage relationships and contracts with suppliers.

Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene Safety

Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.

Report and take appropriate action to correct any health or safety hazard.

Liaise with Engineering regarding maintenance and repairs of equipment

Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.

Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel s clinic

Ensure all work areas in the kitchen are kept tidy and clean.

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