Job Location:
Anantara The Palm Dubai
Resort


Anantara Hotels & Resorts is a global luxury
hotel and resort brand rooted in Thai culture, with an intrinsic sense
of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’,
our spirit embodies freedom, movement, and harmony. We believe every journey
should leave a lasting impression — for our guests and for our people.
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Founded in 2001 in Thailand, we have since expanded across the world,
welcoming guests in some of the world’s most captivating locales — from pristine
beaches and private islands to ancient sites and vibrant metropolises. If
you are driven by a passion for generosity, warmth and heartfelt hospitality,
Anantara offers a career without limits.
KEY DUTIES
AND RESPONSIBILITIES
Anantara the Palm employees always find
new ways to look after the business, their guests, and their colleagues. Within
this, the key responsibilities for this position are:
- Responsible
for the preparation, execution, and presentation of authentic, high-quality dim
sum, showcasing traditional craftsmanship and refined
techniques. - Prepare a wide range of handcrafted dim sum, including
dumplings, buns, rolls, and steamed, fried, and baked items. - Produce
fresh wrappers, fillings, and sauces using authentic techniques and premium
ingredients. - Ensure consistency in taste, texture, portioning,
and presentation across all service periods. - Contribute to menu
development, recipe standardization, and seasonal enhancements. - Ensure
consistency, excellence, and innovation while upholding food safety, cost
control, and brand standards in a premium dining environment. - Manage
daily mise en place, production planning, and service execution for the dim sum
section. - Train and mentor junior kitchen chef in dim sum
techniques. - Organize all activities within a Restaurant Kitchen area,
ensuring a safe, smooth running and profitable operation within the framework
of the Hotel. - To develop and maintain the Restaurant cuisine concepts
and standards for food preparation and presentation.
To be familiar with local market and recommend menu changes according to
the seasonal product availability. - To achieve department budget goals
and minimize food cost by ensuring that proper preparation, inventory,
requisition, food pars and control systems are in place. - To adhere
to Anantara food preparation and presentation guidelines to ensure consistent
quality culinary offerings to our guests. Continually look to recommend
improvements and additions to the Anantara presentation
guidelines.
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