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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.
Job DescriptionMembers 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.
A Chef de Partie 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 Head Chef.
QualificationsBachelor's Degree or any culinary degree
Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
Excellent leadership and interpersonal skills
Strongly committed to teamwork and customer service
Eye for detail to achieve operational excellence
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Hospitality & Tourism 101-1,000 employees
Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs.
Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.#J-18808-Ljbffr