Dim Sum Chef

Job Location:

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.

KEY DUTIES AND RESPONSIBILITIES

Anantara the Palm employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• Responsible for the preparation, execution, and presentation of authentic, high-quality dim sum, showcasing traditional craftsmanship and refined techniques.
• Prepare a wide range of handcrafted dim sum, including dumplings, buns, rolls, and steamed, fried, and baked items.
• Produce fresh wrappers, fillings, and sauces using authentic techniques and premium ingredients.
• Ensure consistency in taste, texture, portioning, and presentation across all service periods.
• Contribute to menu development, recipe standardization, and seasonal enhancements.
• Ensure consistency, excellence, and innovation while upholding food safety, cost control, and brand standards in a premium dining environment.
• Manage daily mise en place, production planning, and service execution for the dim sum section.
• Train and mentor junior kitchen chef in dim sum techniques.
• Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 
• To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation.  To be familiar with local market and recommend menu changes according to the seasonal product availability.
• To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
• To 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.

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