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.

Key Responsibilities:

Lead and supervise all kitchen operations in the assigned outlet or restaurant.

Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.

Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.

Control food costs, minimize waste, and manage inventory effectively.

Collaborate with the Executive Chef in creating seasonal menus and promotions.

Train, mentor, and evaluate kitchen team members to maintain high performance and morale.

Maintain equipment, ensure maintenance needs are reported and followed up.

Ensure all culinary team members adhere to resort policies and procedures.

Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.

Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.

Formal culinary education or equivalent apprenticeship.

Strong leadership, communication, and organizational skills.

Deep knowledge of food safety, kitchen operations, and cost control.

Passion for food innovation and attention to detail.

Ability to work flexible hours, including weekends and holidays.