Demi Chef de Partie

Job Description

• Perform all activities within the restaurant kitchen area, ensuring safe, smooth, and profitable operations in line with hotel standards.

• Support the development of restaurant concepts and standards maintain knowledge of the local market and suppliers, and recommend menu changes based on seasonal product availability.

• Adhere to Anantara food preparation and presentation guidelines to ensure consistent, high-quality culinary offerings. Proactively suggest improvements to presentation standards.

• Ensure strict compliance with food safety and hygiene standards, including proper food handling, labeling, dating, storage, and stock rotation (FIFO).

• Maintain outlet safety standards at all times.

• Take responsibility for the proper use, care, and management of outlet equipment, assets, and facilities.

• Participate in departmental training programs to enhance culinary skills and overall hotel service standards.

• Foster positive inter-departmental relationships through effective communication and teamwork.

• Maintain and monitor adherence to departmental checklists and cleaning schedules.

• Assist in maintaining clean, organized, and sanitized food preparation and kitchen areas at all times.

Qualifications

• Culinary Certificate or Diploma (Bachelor's degree is an advantage)

• Minimum 2-3 years of experience in an Indian kitchen within hotels or restaurants, preferably at Commis or Demi Chef level

• Good knowledge of Indian cuisine, ingredients, and cooking techniques

• Basic leadership and good interpersonal skills

• Strong team player with a service-oriented mindset

• Attention to detail to support operational excellence and food quality standards

• Familiarity with Thai culture and local working practices to enhance teamwork and guest experience