Chef de Cuisine

Role Overview

Chef de Cuisine at Anantara Al Jabal Al Akhdar Resort, a global luxury hotel and resort brand rooted in Thai culture with properties across the world's most captivating locales.

Company Overview

Anantara Hotels & Resorts is a luxury hotel and resort brand founded in 2001 in Thailand. Inspired by the Sanskrit word meaning "without end," the brand embodies freedom, movement, and harmony. The company operates properties from pristine beaches and private islands to ancient sites and vibrant metropolises, grounded in authentic Thai hospitality.

Role Purpose

Lead all kitchen operations within the Restaurant to ensure a safe, smooth-running, and profitable operation. Develop and maintain cuisine concepts and standards while achieving department budget goals, ensuring consistent quality culinary offerings and compliance with Anantara food preparation and presentation guidelines.

Key Responsibilities

Operations & Kitchen Management

• Organize all activities within the Restaurant Kitchen area.
• Ensure safe, smooth-running and profitable kitchen operations within the Hotel framework.
• Maintain outlet safety at all times.
• Conduct preventative maintenance inspections on a monthly basis.
• Be responsible for asset management of all outlet property and facilities.

Culinary Standards & Development

• Develop and maintain Restaurant cuisine concepts and standards for food preparation and presentation.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings.
• Continually recommend improvements and additions to Anantara presentation guidelines.
• Be familiar with local market conditions and recommend menu changes according to seasonal product availability.

Food Safety & Cost Control

• Maintain food safety and protection practices.
• Ensure all food in working areas complies with food handling techniques, including dating, proper storage, and rotation.
• Maintain basic food safety and sanitation practices.
• Achieve department budget goals and minimize food cost by ensuring proper preparation, inventory, requisition, food pars, and control systems are in place.

Staffing & Forecasting

• Accurately forecast business demands on a weekly basis to ensure efficient staffing and food production.
• Supervise all associates including hiring and discipline in conjunction with the Executive Chef.

Training & Leadership

• Lead and fully participate in departmental training to improve departmental skills and hotel service levels.
• Provide associates with the training and resources to take care of guests.
• Lead by example through a hands-on approach to motivate associates to excel.
• Promote positive inter-departmental relations through candid communication and cooperation.