Cluster Director of Culinary

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.

Planning
and Organising:

• To participate in preparation and implementation
  of the hotel’s strategic plan.
• To plan the yearly food revenue
  and profit target.
• To work with hotel management over all aspects
  of kitchen reinvestment.

Operations and Product
Quality

• Analyse local-market needs and trends, and then lead
  the definition of the hotel’s overall Food & Beverage
  offering
• Manage menu preparation and pricing in line with the stated
  F&B objectives of the hotel and the brand.
• Develop new menus
  and food items to meet the taste and dining requirements of the guests. Maintain
  sensitivity to local cultural traditions and adhere to religious beliefs
  in preparation and services of all food on premises.
• Manage
  the preparation and presentation of food products to ensure quality at all
  times.
  
  Monitor and check guest satisfaction.
• Implement procedures to minimise
  wastage and over-production.
• Ensure standards of presentation
  and preparation of food items meet hotel & brand standards
• Fully
  support and release staff for Task Force Missions required to support
  the opening of new Anantara and other MINT properties, and other special events
  catered by Minor International.

Departmental
Leadership

• Ensure that that Kitchen professionals are fully aware
  of hotel F&B strategy, and that their products meet
  these requirements
• Direct and coordinate the daily activities of all
  the hotel’s kitchens.
• Coach and guide new members of the team, putting
  in place proper orientation training and ongoing training and development
  for team members.
• Liaise with HR over all employee matters including
  recruitment and interviewing.
• Control payroll and business expenses
  of the department.
• Manage relationships and contracts
  with suppliers.
• Support and facilitate staff participation in local,
  national and international competitions.

Health, Hygiene &
Safety

• Maintain the highest standards of Food Hygiene,
  and adherence with all Health and Safety standards.
• Report and take
  appropriate action to correct any health or safety hazard.
• Liaise
  with Chief Engineer regarding maintenance and repairs of equipment and fire
  equipment.
• Check and ensure the proper storage of raw and processed food
  items including the condition of food in freezers.
• Instruct staff on all
  emergency measures in case of accident and have a first aid kit available
  and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure
  all work areas in the kitchen are kept tidy and clean.

Marketing
& Guest Relations

• Attend guest and official functions as
  a representative of the executive team.

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