Chef de Cuisine

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:

• Organize all activities within a Restaurant Kitchen area ensuring a safe, smooth running, and profitable operation within the framework of the Hotel.
• Develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. Be familiar with local market and recommend menu changes according to the seasonal product availability.
• Achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory requisition, food pars, and control systems are in place.
• 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.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Be responsible for maintaining outlet safety at all times.
• Be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• Lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• Supervise all associates including hiring and discipline in conjunction with the Executive Chef.
• Promote positive interdepartmental relations through candid communication and cooperation.

Above all, lead by example through a hands-on approach to motivate our Associates to excel.

Qualifications:

• Must have working knowledge / experience in a 3 meal period restaurant in a 5-star environment.
• Must be a strong cook & trainer as this is a hands-on position.
• Well versed in multiple cuisines & live cooking elements.
• Knowledge of culinary hygiene & HACCP practices.
• Able to work in a multicultural kitchen environment.
• Customer-centric / outgoing personality.
• 12 years in a similar position in an ADD restaurant; this is not a position for first-time CDC candidates.

Remote Work: No

Employment Type: Full-time