Chef De Partie - Cold Kitchen

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.

• Reports to the Sous Chef.
• Work closely with the sous chef in providing supervision, training, direction and leadership to all kitchen staff .
• Understand and comply with annual “Key Performance Indicator” – (KPI) set at the beginning of the year.
• Recognizes superior quality products, presentations and flavor.
• Innovative and takes a lead in finding and implementing feasible product keeping the sous chef in the loop.
• Maintains food preparation handling and correct storage standards.
• Maintains receiving and food storage standards. 
• Supports procedures for food & beverage portion and waste controls.
• Ensure the highest level of food safety and security to all external and internal customers.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, sanitation and HACCAP.

Diploma/ Degree in Hotel Management

Minimum 3 years’ experience as Commis in the relevant section

• Luxury Hotel Experience