Anantara Riverside Bangkok Resort

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 Responsibilities
Lead and oversee the daily operation of the Main Kitchen, ensuring smooth and efficient food production for all assigned outlets, events, and other hotel requirements.
Plan, organize, and supervise daily mise en place, food preparation, cooking, and presentation in accordance with established recipes and Anantara culinary standards.
Work closely with the Executive Chef and Sous Chefs to develop menus, daily specials, buffet selections, and seasonal culinary offerings.
Manage high-volume food production, including breakfast, buffet, banquets, functions, and special events.
Allocate duties and manpower according to business levels and operational requirements.
Train, coach, and develop kitchen colleagues to improve culinary skills, productivity, and adherence to hotel standards.
Ensure all food preparation and kitchen operations comply with HACCP, food safety, hygiene, sanitation, and health & safety standards.
Control food costs through effective portion control, yield management, purchasing coordination, and minimizing food waste.
Monitor kitchen operating expenses and ensure efficient utilization of food, equipment, and manpower.
Coordinate closely with F&B, Stewarding, Purchasing, Engineering, and other departments to ensure smooth operations.
Assist with menu costing, recipe standardization, inventory control, and food cost analysis.
Ensure adequate stock levels and communicate purchasing requirements in a timely manner.
Maintain high standards of kitchen organization, cleanliness, and professional appearance.
Handle operational issues and guest feedback related to food quality professionally and effectively.
Support hotel promotions, culinary events, themed buffets, weddings, meetings, and other special functions.
Perform other duties and responsibilities as assigned by the Executive Sous Chef.
Qualifications
Diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.
Minimum 5–7 years of professional culinary experience, with at least 2–3 years in a Chef de Cuisine, Sous Chef, or equivalent senior culinary position.
Previous experience in a 5-star hotel, luxury resort, or high-end restaurant is required.
Strong knowledge of Western, Asian, Thai, and International cuisine is preferred.
Excellent knowledge of food preparation techniques, kitchen operations, menu planning, recipe standardization, and food presentation.
Strong understanding of HACCP, food safety, hygiene, and sanitation standards.
Proven experience in food cost control, inventory management, yield management, and minimizing food waste.
Strong leadership, people management, coaching, and team-building skills.
Able to work effectively under pressure in a fast-paced, high-volume luxury hotel environment.
Strong organizational, problem-solving, and decision-making skills.
Good communication and interpersonal skills.
Good command of English is an advantage.
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