Chef de Cuisine

Job Location:

Desert Islands Resort & Spa by Anantara

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Key Responsibilities

• Lead and supervise the daily operations of the assigned kitchen and culinary team.
• Ensure the consistent preparation and presentation of high-quality dishes in accordance with company standards.
• Support the Executive Chef in menu planning, recipe development, and the implementation of culinary initiatives.
• Maintain the highest standards of food quality, consistency, hygiene, and sanitation.
• Ensure compliance with HACCP, food safety regulations, and company policies and procedures.
• Monitor food costs, portion control, inventory levels, and minimize food wastage.
• Manage kitchen staffing, scheduling, and productivity to ensure efficient operations.
• Train, coach, and develop kitchen team members to enhance performance and professional growth.
• Coordinate with other departments to ensure smooth operations and exceptional guest experiences.
• Monitor kitchen equipment and report maintenance requirements promptly.
• Assist in achieving departmental goals related to quality, guest satisfaction, and financial performance.
• Ensure a safe, clean, and organized working environment at all times.
  
  

• Proven experience as a Chef de Cuisine, Sous Chef, or in a similar leadership culinary role within a hotel, resort, restaurant, or catering operation.
• Formal culinary qualification or equivalent professional training is preferred.
• Strong leadership, communication, and team management skills.
• Sound knowledge of kitchen operations, food production, cost control, and inventory management.
• Thorough understanding of HACCP, food safety, and hygiene standards.
• Ability to work effectively in a fast-paced environment and manage multiple priorities.
• Passion for culinary excellence with strong attention to detail.
• Flexibility to work shifts, weekends, and public holidays as required.