Teppanyaki Chef

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.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. Must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Executive Chef.

• Diploma/High School graduate.
• Minimum 3-5 years’ experience as Teppanyaki Chef in a luxury property.
• Excellent leadership and interpersonal skills.
• Pleasant personality and positive attitude.
• Eye for detail to achieve operational excellence.

• A dynamic work culture in the most beautiful environment
• Competitive Compensation & Benefits Package
• The opportunity to be part of our successful Brands in the Maldives
• Great career development and opportunities with Minor Hotels