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 Lawana Koh Samui Resort located close to the restaurants and nightlife of Chaweng Beach. Sino-Thai-style villas cluster around palm-fringed lagoon pools, for tropical holiday hideaways, and dedicated Villa Hosts are on hand for villa guests.
Wake in luxury to breakfast overlooking the ocean. Cruise out to sea, unwind in the spa and let the children run wild at the kids’ club. Dine in beachfront style or ascend to the jungle canopy at Tree Tops for an unforgettable culinary journey.
Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
Curates and trains MK on Indian breakfast and ala carte menus.Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the executive sous chef . Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to and SOP followed. (Tastes all food being prepared and insists on top quality.)Coordinates closely with the sous chefs /CDP in determining the quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the executive sous chef immediately on bad products. Provides constructive feedback to staff.Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).Discusses with the executive sous chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive chef and F&B manager’s.Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferencesInsists on personal cleanliness and proper discipline of all employees under supervision.Drives FSMS principles in the main kitchen.Monitors the hygiene and maintenance standards in all kitchen areasChecks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).Prevents the use of spoiled or contained products in any place of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. (Keeps constant watch on food prepared in all kitchens, checks receiving)Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.Makes suggestions to the Executive chef concerning product enhancements / savings / other improvementsHas a strategic plan to analyze and subsequently reduce food wasteConducts daily briefing and de-briefing for the Kitchen team.Identifies and solves problems in a professional manner.Provides assistance to the staff when required during peak periods.Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.Conducts, in coordination with the executive sous chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.Schedules working hours of all Kitchen staff taking into consideration the volume of expected business. Creative and assists in developing innovative ideas to constantly improve the food offeringIs charming with guests and builds emotional connection.Has a high EIQPerforms other duties as assigned by the executive sous chef.QualificationsMinimum of 5 years of experience in this roleIn-depth knowledge of culinary operationsExperience in luxury hotel environmentsPositive attitude with an open mindsetStrong team management skills with excellent organizational abilitiesProactive and innovative in generating ideas