Demi Chef de Partie

MinorInternational

Koh Samui, จ.สุราษฎร์ธานี, Thailand permanent

Posted: March 3, 2026

Job Description

Anantara Lawana Koh Samui Resort is a refined beachfront retreat on the quieter edge of Chaweng, where contemporary island luxury is shaped by Koh Samui’s Sino-Thai heritage and open-air, garden-framed living. Recognised with One MICHELIN Key and ranked among Thailand’s Top 10 resorts in the Condé Nast Traveller UK Readers’ Choice Awards 2024, the resort is home to signature experiences including Tree Tops Signature Dining - the island’s only treetop restaurant - and The Singing Bird Lounge, officially recognised as a filming location for The White Lotus Season 3.

• 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.

• 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

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