A luxury hospitality brand for modern travellers, Anantara the Palm 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.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Anantara The Palm employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• Lead the preparation, presentation, and innovation of authentic and contemporary Asian cuisine, ensuring exceptional guest experiences while maintaining the highest culinary standards.
• Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 
• To develop and maintain Asian Cuisine concepts and standards for food preparation and presentation.  To be familiar with local market and recommend menu changes according to the seasonal product availability.
• Research and introduce new Asian culinary trends, ingredients and techniques to enhance the dining experience.
• Source and evaluate authentic Asian ingredients while maintaining food cost targets.
• Create seasonal menus and special promotions inspired by Asian culinary traditions.
• Train and mentor kitchen associates in Asian cooking techniques, ingredient knowledge and plating standards.
• Conduct regular tasting sessions to ensure quality and consistency of Asian menu offerings.
• Collaborate with the Executive Chef on menu engineering and concept development for Asian dining experiences.
• To 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.
• To maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.

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Qualifications & Experience

• Proven experience as Specialty Chef luxury hotel, resort, or high-volume Asian restaurant.
• Strong knowledge of Asian cooking techniques, ingredients, and regional cuisines.
• Ability to prepare authentic and contemporary Asian dishes to a consistently high standard.
• Ability to perform consistently in a fast-paced, high-volume kitchen.