Company Description

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.

Job Description

As the Chef de Cuisine - Main Kitchen, you will be completely responsible for directing, training, supervising, planning, and coordinating all areas within the culinary department, including any projects requested by the Hotel Manager, EAM-F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste, and presentation of all dishes.

Additionally, you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

QualificationsIndustry-related qualifications in Culinary Arts or Cookery or a related field of expertise. Experience working in a large commercial kitchen.Experience working in a professional kitchen environment, with the ability to manage a team of kitchen crews.Excellent coaching skillsCreativity and innovation in menu planning, with the ability to develop new and exciting dishes that showcase Italian flavors and ingredients.Attention to detail in food preparation and presentation, with the ability to maintain high standards of quality and consistency.Strong communication skills, with the ability to collaborate effectively with other chefs, kitchen crews, and management.Flexibility and adaptability, with the ability to work in a fast-paced environment and adjust to changing priorities and demands.Knowledge of food safety and sanitation regulations, with the ability to maintain a clean and organized kitchen.Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the restaurant's schedule.