Head Chef- Japanese Cuisine

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Please note that this is not an exhaustive list of everything that needs to be done.  Anantara employees always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are:

• Directly responsible for outlet Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the   company policies.
• Achieve departmental Budget goals by maintaining efficient cost expenditure.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for accounting & billing procedures within the culinary operation.
• To ensure the awareness & enforcement of all SOP & Property LSOP.
• To enforce operational Standards that are reviewed periodically and then updated and improved.
• Responsible to maintain the overall welfare of our Team members by providing them with the training and resources to take care of our guests.
• To ensure the efficient scheduling of management and associates.
• To be responsible for the accurate supervision of the team members time control and payroll systems.
• To implement a departmental daily “15 Minute” training program.
• To supervise all aspects of Team members Management including hiring and discipline in conjunction with the Executive Sous Chef.
• To practice “open door” policy to all Team members.
• Periodically plan outside Team Members activity to promote teamwork.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• Promote positive inter-departmental relations through candid communication and          cooperation.
• To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Ensure all Managers and Team Members follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
• Above all, to lead by example through a “hands on” approach to motivate our Team Members to excel.
• Perform other duties as assigned by Supervisor

 

• Culinary Degree or Diploma – From a recognized culinary school (e.g., Le Cordon Bleu, CIA, or equivalent).
• Food Safety & Hygiene Certification – HACCP, ServSafe, or equivalent.• Additional certifications in menu engineering, cost control, or leadership are a plus.
• Leadership & Team Management – Ability to train, mentor, and lead a diverse kitchen team.
• Menu Development & Creativity – Expertise in designing innovative and seasonal menus.
• Food Costing & Budgeting – Strong understanding of cost control, purchasing, and inventory management.
• Operational Excellence – Proficiency in kitchen workflow, hygiene standards, and waste management.
• The candidate must have previous experience with Nobu and Zuma.
• Multi-Cuisine Knowledge preferably Japanese Cuisine – Experience in international cuisines is a plus.• Crisis Management & Problem-Solving – Ability to handle high-pressure situations in service