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.

• Develop and maintain restaurant cuisine concepts, ensuring high standards for food preparation and presentation. Recommend menu changes based on seasonal availability.
• Achieve department budget goals and minimise food cost through proper preparation, inventory management, and control systems.
• Adhere to Anantara food preparation and presentation guidelines, continually recommending improvements to ensure consistent quality.
• Maintain food safety and sanitation practices, including proper food handling techniques, storage, and rotation.
• Forecast business demands to ensure efficient staffing and food production. Supervise all associates, including hiring and discipline, in conjunction with the Executive Chef.
• Be responsible for outlet safety, asset management, and preventative maintenance.
• Lead and participate in departmental training to improve skills and service levels. Promote positive inter-departmental relations through effective communication.
• Lead by example with a 'hands-on' approach to motivate associates and achieve operational excellence.

• Previous experience as a Chef de Partie or similar, ready to step up
• Strong culinary skills and a passion for high-quality food
• Ability to lead a section and work well under pressure
• Excellent communication and teamwork skills
• Flexibility to work across a rotating roster including weekends and public holidays
• Relevant trade qualifications in commercial cookery