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.
Anantara Bophut Koh Samui Resort invites you to savour unforgettable getaways in the glittering Gulf of Siam. Stylish sunlit rooms and spacious suites surround a palm-shaded pool, just steps from the sand.
Step into a majestic sanctuary and indulge in blissful treatments at the Bill Bensley-designed spa. Leave the little ones to have a blast at the kids' club while you savour fresh flavours from land and sea at Full Moon restaurant, overlooking the ocean. Spend lazy days by the pool or stroll to nearby Fisherman's Village for a taste of local culture, with dazzling fire shows and a sizzling culinary scene.
Job DescriptionThe Commis Chef (Butchery) supports the butchery section in the preparation, portioning, and handling of meat, poultry, and seafood according to hotel standards. The role ensures hygiene, quality, and consistency while assisting senior chefs in daily kitchen operations.
Key Responsibilities
Food Preparation & Production
Assist in cutting, trimming, deboning, and portioning meat, poultry, and seafood
Prepare basic butchery items as directed by senior chefs
Ensure correct storage, labeling, and rotation of raw materials (FIFO)
Support daily mise en place for kitchen outlets and banquets
Quality & Hygiene
Maintain high standards of cleanliness and sanitation in the butchery area
Follow HACCP, food safety, and hygiene standards at all times
Ensure proper handling and storage of knives, equipment, and machinery
Report any quality or safety issues to the Chef de Partie or Sous Chef
Cost Control & Waste Management
Minimize waste by efficient trimming and utilization of raw materials
Assist in portion control to maintain food cost standards
Properly store leftovers and by-products according to procedures
Teamwork & Operations
Work cooperatively with other kitchen sections
Follow instructions from senior chefs and support smooth kitchen operations
Assist during busy service periods and special events
Attend training sessions and briefings as required
Qualifications & Experience
Certificate or diploma in Culinary Arts (preferred)
0–2 years of kitchen experience, preferably in butchery or cold kitchen
Basic knowledge of meat cuts, seafood, and poultry handling
Understanding of food safety and hygiene standards
Skills & Competencies
Basic knife skills and willingness to learn butchery techniques
Good physical stamina and ability to work in cold environments
Ability to work under pressure and in a team
Attention to detail and commitment to quality
Positive attitude and eagerness to develop culinary skills
Working Conditions
Shift-based work including weekends and public holidays
Standing for long periods and handling raw food products
Exposure to cold storage and sharp tools
Qualifications
• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as Demi Chef in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operation excellence
Thai Naitionality only