The Bartender at Longtail River Bar and Lounge, located within Anantara Riverside Bangkok Resort, prepares and serves alcoholic and non-alcoholic beverages while delivering personalized service in line with Anantara standards. Core duties include mixing cocktails and other drinks to established recipes, maintaining a fully stocked and clean bar, processing orders through the POS system, recommending beverages to guests, supporting upselling, and coordinating with the F&B and kitchen teams. Candidates should have a high school diploma or vocational certificate in hospitality or a related field, with 1–2 years of bar and beverage experience, ideally in a 5-star hotel, luxury resort, or upscale bar. Required skills include cocktail preparation, garnishing and presentation, knowledge of bar equipment, basic beverage costing and inventory control, responsible alcohol service, and a good command of spoken English.
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The Demi Chef de Partie supports the Chef de Partie in the daily kitchen operation of Manohra at Anantara Riverside Bangkok Resort, part of Minor's Anantara Hotels & Resorts brand. Responsibilities include preparing and cooking food to established recipes, daily mise en place, supporting the International and BBQ buffet, maintaining food quality and presentation, and ensuring hygiene and food safety standards in line with HACCP and hotel procedures. Candidates should hold a culinary diploma or certificate and have 1–2 years of experience as a Demi Chef de Partie or Commis Chef in a 5-star hotel, luxury resort, or high-standard restaurant. Experience with International, Western, Asian, BBQ, or buffet kitchens is advantageous. The role requires flexibility for shifts, weekends, and public holidays, plus good English communication skills.
The Learning Manager at Anantara Riverside Bangkok Resort develops and implements learning and development strategies across two properties for Anantara Hotels & Resorts, a global luxury hospitality brand. The role focuses on enhancing team member capabilities, strengthening leadership competencies, ensuring brand and service standards, and supporting continuous improvement and organizational performance. Key duties include coordinating orientation, service excellence, leadership, and operational training; managing the LMS, training budgets, and records; and partnering with department heads on training needs, talent development, and succession planning. Candidates need a bachelor's degree in HR, Hospitality Management, Business Administration, or a related field, 3–5 years of L&D or training experience in luxury hospitality, and proficiency in Thai and English.
The Commis 2 assists senior chefs with food preparation, cooking, and presentation according to restaurant recipes and standards. The position supports daily kitchen operations, including food handling and hygiene, workstation cleanliness and organization, and efficient operation in a fast-paced luxury dining environment. The Commis 2 helps maintain consistent food quality while developing culinary skills. The posting identifies Anantara Siam Bangkok Hotel as the job location and states that the position is full time.
Demi Chef de Partie position based at Anantara Riverside Bangkok Resort, supporting the Chef de Partie in the daily kitchen operation of The Market restaurant. The role involves food preparation, cooking, presentation, and maintaining quality, hygiene, and food safety standards in line with hotel and HACCP requirements, including support for the breakfast buffet service. Candidates should hold a culinary diploma or certificate and have 1–2 years of experience as a Demi Chef de Partie or Commis Chef in a 5-star hotel, luxury resort, or high-standard restaurant. Experience in international, Western, Asian, or buffet kitchens, good English, and the ability to work flexible shifts including weekends and public holidays are preferred.
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.
The F&B Attendant at Madison Steak Avenue delivers attentive, professional, and personalized dining service at Anantara Siam Bangkok Hotel, helping ensure an exceptional steakhouse experience for every guest. The role requires knowledge of the menu, steak cuts, cooking preferences, and beverage offerings. The attendant also maintains high standards of service and presentation in line with Anantara’s luxury hospitality standards.