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.

• Directly responsible for Thai Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Develop and maintain the Thai cuisine concepts and standards for food preparation and presentation. Be familiar with local market. Able to make menu change according to the seasonal products.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
• Enforce Sanitation Checklist by having all kitchens inspected on a monthly basis.
• Achieve departmental Budget goals by maintaining efficient cost expenditure.
• To accurately forecast business demands on a weekly basis to ensure efficient artisting & food production.
• To supervise the completion of the wage progress reports o weekly basis and critique discrepancies.
• Responsible for accounting & billing procedures within Thai culinary operation.
• To ensure the awareness & enforcement of all Property SOP.
• To enforce operational Standards that are reviewed periodically and then updated and improved.

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills