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.

• Participate in food preparation, produce high quality food, taste and presentation.
• In conjunction with the Executive Chef, develop menus & create and ensure adherence to recipes and product specifications
• Coordinate and communicate with the Executive Chef on food quality issues, new or seasonal products.
• Run each section of the kitchen, managing MEP lists and produce high standard quality food.
• Place orders for produce on the ordering system, prints off the LPO and gets an approval.
• Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.
• Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments.
• Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed.

• Physically fit and able to stand for long hours
•  Excellent leadership & supervisory skills with a “hands-on” approach
• At least 3 years in a five star international chain hotel/restaurant
• Sound knowledge about all kinds of cooking techniques and methods

Remote Location