Anantara Hotels & Resorts is a globally recognized luxury hospitality brand, connecting modern travelers to authentic destinations through personalized experiences and heartfelt service. Known for its presence across islands, beaches, cities, deserts, and jungles, Anantara is dedicated to offering enriching journeys filled with culture and discovery.

The Chef de Partie will oversee culinary operations within an assigned kitchen section. The role includes maintaining high-quality food standards, preparing dishes specific to the section, managing junior staff, and ensuring consistency across food service areas. This position is ideal for an experienced culinary professional who thrives in fast-paced, high-pressure environments and can lead with precision. The contract is seasonal for 6 months, and relocation to a remote area is required.

Key Responsibilities

• Oversee food preparation and presentation within the assigned section.

• Ensure all dishes meet the hotel’s quality, creativity, and consistency standards.

• Maintain high levels of cleanliness, organization, and operational efficiency.

• Supervise, train, and guide commis and junior chefs.

• Follow instructions from the Sous Chef and Head Chef and execute tasks reliably.

• Maintain inventory, manage portion control, and minimize food waste.

• Support the overall kitchen operations to ensure guest satisfaction across F&B outlets.

Required Skills & Qualifications

• Bachelor’s degree or culinary diploma.

• Minimum 1 year of experience as a Chef de Partie in hotels or restaurants.

• Strong leadership, communication, and interpersonal skills.

• Excellent attention to detail and commitment to high operational standards.

• Ability to perform in high-pressure, fast-paced kitchen environments.

• Strong teamwork and customer service orientation.

• Must be willing to relocate to a remote area.

• Seasonal contract for 6 months.