Chef de Partie

Job

Location:
Anantara Mina Al Arab Ras Al Khaimah 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 metropolites. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits. Escape to Ras Al Khaimah for beach, desert, and mountain adventures.
With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability. Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. Maintain outlet safety at all times. Take responsibility for asset management of all outlet property and facilities. Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests. Promote positive inter-departmental relations through candid communication and cooperation. Performing related duties and special projects as assigned.
QualificationsStrong knowledge of food preparation, cooking techniques, and presentation standards.
Comprehensive understanding of food safety, hygiene, and HACCP principles.
Proficiency in menu preparation, portion control, and quality assurance.
Experience in inventory management, food cost control, and minimizing waste.
Knowledge of kitchen equipment operation, maintenance, and safe handling procedures.
Ability to supervise, train, and mentor junior kitchen staff.
Strong organizational, time management, communication, and teamwork skills.
Understanding of occupational health and safety (OHS) regulations and safe kitchen practices.
Ability to work efficiently in a fast-paced environment and under pressure.
Flexibility to work shifts, weekends, and public holidays.
Minor International is one of the largest hospitality and leisure companies in the Asia Pacific region. Today Minor International has a global presence with hotels and resorts, restaurants and retail shops across Asia, the Middle East, Africa, Europe, the Americas and Australasia. When Passion Meets Growth, Opportunity Sparks. At some point, we all hit a ceiling, and few have the passion or opportunity to break through. At Minor, we've made it our mission to encourage our people to push boundaries in search of opportunity and achieve their fullest potential. When the business grows, so do our people.
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