Chef de Cuisine

Job Location:

Anantara Ubud Bali 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.

The Chef de Cuisine is responsible for leading the daily culinary operations of Amerta Restaurant, ensuring exceptional food quality, consistency, creativity, and guest satisfaction. The role oversees kitchen operations, menu development, team leadership, food safety, and cost control while delivering an innovative Mediterranean dining experience that reflects Anantara's luxury hospitality standards and Amerta's open-fire culinary concept.

• Lead the daily operations of Amerta Restaurant kitchen.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Develop seasonal menus and signature dishes in collaboration with the Executive Chef.
• Maintain consistency in taste, presentation, and portion control.
• Supervise, coach, and develop the kitchen team to achieve high performance.
• Conduct daily kitchen briefings and assign responsibilities.
• Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.
• Monitor food quality, storage, and inventory management.
• Control food cost, labor cost, and kitchen operating expenses.
• Coordinate with Purchasing to ensure quality ingredients and timely deliveries.
• Work closely with the Front of House team to ensure seamless guest experiences.
• Handle guest feedback and accommodate special dietary requirements.
• Maintain kitchen equipment and ensure proper usage.
• Drive innovation through new menu concepts, promotions, and special dining experiences.
• Promote sustainability by minimizing food waste and maximizing the use of locally sourced ingredients whenever possible
  
  

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