·           Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 

·           Support the development of Restaurant cuisine concepts and standards.  Be familiar with local market & suppliers.  Recommend menu changes according to seasonal product availability.

·           Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Anantara presentation guidelines.

·           Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.

·           Maintain outlet safety at all times.

·           Take responsibility for asset management of all outlet property and facilities.

·           Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.

·           Promote positive inter-departmental relations through candid communication and cooperation.