The Chef de Cuisine leads daily operations of the Main Kitchen at Anantara Riverside Bangkok Resort, overseeing food production for hotel outlets, events, breakfast, buffets, banquets, functions, and special events. The role includes menu planning, recipe standardization, food quality control, cost and inventory management, HACCP compliance, kitchen organization, and coordination with other hotel departments. The successful candidate should have a diploma or degree in Culinary Arts, Hospitality Management, or a related field, 5–7 years of professional culinary experience, and at least 2–3 years in a Chef de Cuisine, Sous Chef, or equivalent senior role. Experience in a five-star hotel, luxury resort, or high-end restaurant is required.


