Exotic, luxurious and indigenous. Anantara’s unique destinations cater for everything from a relaxing city break to an extravagant once in a lifetime journey. Exciting opportunities bring Anantara’s heart-felt hospitality and sense of discovery to destinations across Asia, Africa and the Middle East.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

To assist in the preparation & service of food, prepare mis-en-place for the outlets as required.

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

To keep all working areas clean and tidy to maintain hygienic surroundings. Apply the rule ‘Clean as you go’ at all times. If you have time to lean, you have time to clean.

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.

Taking responsibility for looking after all hotel property and facilities.

Participating in departmental training to improve departmental skills and hotel service levels.

Maintaining and oversee adherence to departmental checklists and cleaning schedules

Assisting at events, banquets and other functions as required

 Adhering to all personal hygiene and grooming standards, fire safety rules and health & safety rules.

Perform tasks within a timely manner

Contribute to Kitchen revenue through effective food cost control and contribute to achieving food cost target percentage.

Report maintenance, hygiene and hazard issues

Awareness departmental targets and strive to achieve them as part of the team

Meet all health and hygiene requirements

Be environmentally aware and manage waste as per the waste management policy

Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation

Supervises and supports team members in own section to achieve optimum quality

Follows proper safety, hygiene, and sanitation practices at all times

Ensures close down of section in accordance with departmental procedures and standards

Ensure the proper sanitation and cleanliness of surfaces and storage containers.

Follow and maintain cleanliness and good hygiene practices in the kitchen.

·       Certificate in Food Principles and Cooking /Culinary Arts

·       Minimum 1 years’ experience in culinary field. 

Full grade twelve school certificate

Closing date: 20th February 2024

Three treceable referees with their mobile numbers & emails