Anantara. The word in Sanskrit means "the flow of water without borders" and evokes the freedom, movement and harmony that are the spirit of the Anantara Experience.

Each Anantara Resort draws its strength from the rich cultural traditions, historic heritage and natural beauty of its destination. As such, every experience is a unique voyage of discovery and inspiration that is distinctly Anantara.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Junior Sous Chef is responsible for organizing all activities within a restaurant kitchen area, ensuring a safe, smooth-running, and profitable operation within the framework of the Hotel. To achieve department budget goals and minimize food costs by ensuring that proper preparation, inventory, requisition, food parts, and control systems are in place. A Junior Sous Chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

• Bachelor’s Degree or any culinary degree
• Must have worked at least 3 years as a Junior Sous Chef in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence

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