SOUS 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

• Directly responsible for the outlet kitchen areas, ensuring a smooth-running and profitable operation within the framework of the hotel, with strong grill experience and expertise in preparing and managing grilled food specialties.
• Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
• Achieve departmental Budget goals by maintaining efficient cost expenditure.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for accounting & billing procedures within the culinary operation.
• To ensure the awareness & enforcement of all SOP & Property LSOP.
• To enforce operational Standards that are reviewed periodically and then updated and improved.
• Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
• To ensure the efficient scheduling of management and associates.
• To be responsible for the accurate supervision of the associate time control and payroll systems.
• To implement a departmental daily “15 Minute” training program.
• To supervise all aspects of Associate Management including hiring and discipline in   conjunction with the Executive Sous Chef.
• To practice “open door” policy to all Associates.
• Periodically plan outside Associates activity to promote teamwork.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• Promote positive inter-departmental relations through candid communication and cooperation.
• To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Ensure all Managers and Team Members follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
• Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
• Perform other duties as assigned by Supervisor

Not the right fit?  Set up email alerts as new job postings become available that meet your interest!