Company Description

A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations. The Royal Livingstone Hotel by Anantara is committed to exceptional and personalized service delivery.

Job Description

WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE

At NH Hotels we always behave in the following way…

We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.We use our initiative and always find the best way to solve a problem for a guest or a colleague.We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.We always think of new ways to surprise and delight our guests.We treat guests and colleagues with dignity and respect.  Everyone is important.We hold ourselves to the highest standards of honesty and integrity.We are proud to represent our hotel and our country to guests from all over the world. 

WHY THIS JOB EXISTS

To serve the needs of the business, our guests and our colleagues by assisting in the management of overall kitchen operations at the hotel.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

At Anantara, we are proud to represent our hotel and our country to guests from all over the world.  We treat our guests and our colleagues with respect and work hard together to deliver the highest quality of service to all.

KEY DUTIES AND RESPONSIBILITIES

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

Planning and Organising:

To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality

Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offeringManage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.Develop new menus and food items to meet the taste and dining requirements of the guests.  Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.Oversee the preparation and presentation of food products to ensure maximum quality at all times. Implement procedures to minimise wastage and over-production.Ensure standards of presentation and preparation of food items meet hotel & brand standardsLead Task Force Missions on behalf of the hotel, to support the opening of new Anantara  properties, and other special events catered by Minor International

Departmental Leadership – with the Executive Chef

Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirementsDirect and coordinate the daily activities of all the hotel’s kitchens.Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Manage relationships and contracts with suppliers.Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene & Safety

Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.Report and take appropriate action to correct any health or safety hazard.Liaise with Engineering regarding maintenance and repairs of equipmentCheck and ensure the proper storage of raw and processed food items including the condition of food in freezers.Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinicEnsure all work areas in the kitchen are kept tidy and clean.

HOW YOU CAN SUCCEED IN THIS ROLE

Within Anantara, the top-performing people who do this job always demonstrate the following attitude:

Working with Others:They always try to anticipate and exceed the needs of customers and colleaguesThey use their own initiative and good judgement to solve problems in a calm and efficient way

They enjoy working with others to achieve common goals.  They volunteer as required to ensure the success of the team

They act with personal professionalism and integrity at all timesTaking Responsibility:They always conduct business honestly and fairly.  They keep sensitive information confidential.They can priorities their workload effectively and be organised and structured at workThey manage their time and pay attention to detail.  They know their jobs, and are able to work without close supervision.They display a positive attitude, even under pressure.  They personally check their work to ensure its accuracy.Delivering Results: They are committed to meeting and exceeding all performance standardsThey constantly look to develop their own professional skills and abilitiesThey perform job tasks in line with established policies and proceduresThey always try to provide a top-quality experience to all our guests.

QualificationsDiploma or Certificate in culinary or Hospitality Two to Five years of working experience 

Additional InformationThe ability to cook well and step into the cooking line if needed The ability to communicate well with other chefs and management The ability to work well with others and lead a team towards a common goal