Job description
Role Overview
Head Baker at Desert Islands Resort & Spa by Anantara, located in the Maldives. Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, founded in 2001 in Thailand, with properties across the world in pristine beaches, private islands, ancient sites, and vibrant metropolises.
Company Overview
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," the brand embodies freedom, movement, and harmony. The company believes every journey should leave a lasting impression for guests and for its people.
Role Purpose
Lead and oversee daily kitchen operations within the assigned culinary outlet, ensuring exceptional food quality, consistent execution of high-quality dishes, and inspiring the team to deliver outstanding dining experiences while maintaining the highest standards of food safety and operational excellence.
Key Responsibilities
Kitchen Operations
- Lead and supervise all kitchen operations within the assigned outlet.
- Plan, prepare, and execute high-quality dishes and menus that meet brand standards and guest expectations.
- Monitor food quality, consistency, presentation, and portion control.
- Ensure all culinary team members follow company policies, procedures, and service standards.
Food Safety & Compliance
- Ensure compliance with HACCP, food safety, hygiene, and sanitation standards at all times.
Cost Management
- Manage food costs, inventory, and waste to achieve departmental targets.
Team Leadership & Development
- Train, mentor, and develop the kitchen team to maintain high performance and engagement.
Collaboration & Coordination
- Collaborate with the Executive Chef on menu development, seasonal offerings, and special promotions.
- Coordinate with Stewarding and Engineering to ensure kitchen equipment is properly maintained.
Guest Experience
- Monitor guest feedback and implement improvements to enhance the overall dining experience.
Qualifications & Experience
- Proven experience as a Chef de Cuisine or Sous Chef in a luxury hotel, resort, or upscale restaurant.
- Formal culinary qualification or equivalent professional training.
- Sound knowledge of kitchen operations, food safety, and cost control.
- Excellent organizational skills with the ability to manage high-volume service.
Skills & Competencies
- Strong leadership, communication, and team management skills.
- Creative and detail-oriented approach to cuisine.
- Passionate about delivering exceptional cuisine.
Additional Information
- Flexibility to work shifts, weekends, and public holidays required.