The opportunity
About the role
Job Location
Anantara Golden Triangle Elephant Camp & Resort
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.
To support the Chef de Partie in the daily operation of the assigned kitchen section, ensuring food is prepared and presented according to the hotel’s standards while maintaining high levels of food quality, hygiene, and safety.
Key Responsibilities
- Assist the Chef de Partie in managing the daily operations of the assigned kitchen section.
- Prepare and cook food according to standard recipes, specifications, and presentation standards.
- Ensure all mise en place is prepared and ready for service.
- Maintain consistent food quality, taste, portion control, and presentation.
- Monitor food stock and inform the Chef de Partie of any shortages or requirements.
- Ensure proper storage, labeling, and handling of food products.
- Maintain cleanliness and organization of the work area, equipment, and kitchen section.
- Follow all food safety, hygiene, sanitation, and HACCP standards.
- Support the team during busy service periods and ensure smooth kitchen operations.
- Minimize food waste and control the proper use of ingredients.
- Assist in receiving and checking food supplies when required.
- Support training and guidance of Commis Chefs and other junior team members when assigned.
- Perform other duties and responsibilities as assigned by the Chef de Partie, Sous Chef, or Executive Chef.
Qualifications
- Previous experience in a hotel, resort, or professional kitchen is preferred.
- Knowledge of food preparation, cooking techniques, and kitchen operations.
- Good understanding of food hygiene and safety standards.
- Good teamwork and communication skills.
- Ability to work under pressure and in a fast-paced environment.
- Passionate about food and maintaining high culinary standards.
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