Speciality Chef - Asian Cuisine

Overview

Key Duties And Responsibilities

• Please note that this is not an exhaustive list of everything that needs to be done.
• 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:
• Lead the preparation, presentation, and innovation of authentic and contemporary Asian cuisine, ensuring exceptional guest experiences while maintaining the highest culinary standards.
• 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 Asian 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.
• Research and introduce new Asian culinary trends, ingredients and techniques to enhance the dining experience.
• Source and evaluate authentic Asian ingredients while maintaining food cost targets.
• Create seasonal menus and special promotions inspired by Asian culinary traditions.
• Train and mentor kitchen associates in Asian cooking techniques, ingredient knowledge and plating standards.
• Conduct regular tasting sessions to ensure quality and consistency of Asian menu offerings.
• Collaborate with the Executive Chef on menu engineering and concept development for Asian dining experiences.
• 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.
• To maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
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