CHEF DE CUISINE

Job Location:

Naladhu Private Island Maldives



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 Duties and Responsibilities

Planning and Organizing:

• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.

Operations and Product Quality

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Develop a positive working relationship with all subordinates to facilitate a team-oriented atmosphere.
• Ensure that the company’s standards are maintained in all areas.
• Regularly communicate with the Director of Culinary regarding culinary matters.
• Continuously review the operation and make recommendations on how to enhance the product to the Director of Culinary.

Departmental Leadership

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene & Safety

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure all work areas in the kitchen are kept tidy and clean.
• Performs other duties as may be assigned by the Director of Culinary / Executive Sous Chef.

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