Chef de Cuisine - Main Kitchen

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.

Lead and oversee daily Main Kitchen operations and food production for assigned outlets, events, and hotel requirements.

Plan and supervise mise en place, preparation, cooking, presentation, and menu development with the Executive Chef and Sous Chefs.

Manage high-volume production, including breakfast, buffets, banquets, functions, and special events.

Control food costs, inventory, purchasing requirements, operating expenses, and food waste.

Train and coach kitchen colleagues while maintaining HACCP, hygiene, sanitation, safety, and kitchen organization standards.

Diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Minimum 5–7 years of professional culinary experience, including 2–3 years in a Chef de Cuisine, Sous Chef, or equivalent senior position.

Previous experience in a five-star hotel, luxury resort, or high-end restaurant is required.

Strong culinary knowledge, food preparation expertise, and understanding of HACCP and food safety standards.

Strong leadership, communication, organization, problem-solving, and decision-making skills.