Chef de Cuisine - Western

About the Company

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Responsibilities

• Direct, train, supervise, plan and coordinate all areas within the outlet, including projects requested by the General Manager, Director of F&B or Executive Chef.
• Lead and manage the kitchen team; provide ongoing support and training to culinary staff.
• Ensure highest quality of food & beverage through consistent taste, presentation and meticulous standards.
• Monitor food inventory on a monthly basis, control orders and purchases, and ensure deliveries are received and handled in line with hotel standards.
• Review food cost analysis daily to ensure alignment with budget and to secure profit margins while maintaining the Corporate image.
• Oversee cleanliness and hygiene of all kitchen spaces and procedures.

Qualifications

• Bachelor’s Degree or related Culinary degree.
• Minimum 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training culinary team members.
• Eye for detail to achieve operational excellence.
• Passion for leadership and teamwork.
• Excellent guest service skills.