وصف الوظيفة
Role Overview
Chef de Cuisine at Minor International, located at Desert Islands Resort & Spa by Anantara.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Founded in 2001 in Thailand, the company has 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. The brand is inspired by the Sanskrit word meaning 'without end', and the spirit embodies freedom, movement, and harmony.
Role Purpose
Lead and supervise the daily operations of the assigned kitchen and culinary team while ensuring the consistent preparation and presentation of high-quality dishes in accordance with company standards and supporting the Executive Chef in menu planning and culinary initiatives.
Key Responsibilities
Operations & Quality
- Lead and supervise daily kitchen operations and the culinary team.
- Ensure consistent preparation and presentation of high-quality dishes in accordance with company standards.
- Maintain the highest standards of food quality, consistency, hygiene, and sanitation.
- Ensure a safe, clean, and organized working environment at all times.
Food Safety & Compliance
- Ensure compliance with HACCP, food safety regulations, and company policies and procedures.
- Maintain thorough understanding of HACCP, food safety, and hygiene standards.
Cost & Inventory Management
- Monitor food costs, portion control, and inventory levels.
- Minimize food wastage.
Culinary Development
- Support the Executive Chef in menu planning, recipe development, and the implementation of culinary initiatives.
Team Leadership & Development
- Manage kitchen staffing, scheduling, and productivity to ensure efficient operations.
- Train, coach, and develop kitchen team members to enhance performance and professional growth.
Cross-Departmental Coordination
- Coordinate with other departments to ensure smooth operations and exceptional guest experiences.
Maintenance & Equipment
- Monitor kitchen equipment and report maintenance requirements promptly.
Performance
- Assist in achieving departmental goals related to quality, guest satisfaction, and financial performance.
Qualifications & Experience
- Proven experience as a Chef de Cuisine, Sous Chef, or in a similar leadership culinary role within a hotel, resort, restaurant, or catering operation.
- Formal culinary qualification or equivalent professional training is preferred.
Skills & Competencies
- Strong leadership, communication, and team management skills.
- Sound knowledge of kitchen operations, food production, cost control, and inventory management.
- Passion for culinary excellence with strong attention to detail.
- Ability to work effectively in a fast-paced environment and manage multiple priorities.
Additional Information
- Flexibility to work shifts, weekends, and public holidays as required.