Demi Chef de Partie - Sala Lakorn

Job Location:

Anantara Riverside Bangkok 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.

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.

To support the Chef de Partie in the daily kitchen operation of Sala Lakorn, ensuring all food preparation, cooking, presentation, quality, hygiene, and food safety standards are consistently maintained in accordance with Anantara Riverside Bangkok Resort standards.

Key Responsibilities

• Assist the Chef de Partie in preparing and cooking food according to established recipes and quality standards.
• Prepare daily mise en place and ensure all ingredients are fresh, properly stored, and ready for service.
• Maintain consistent food quality, taste, portion size, temperature, and presentation.
• Support the operation of the International and BBQ buffet, including preparation and replenishment during service.
• Ensure proper food handling, storage, labelling, and FIFO procedures.
• Maintain high standards of cleanliness, personal hygiene, and kitchen sanitation in accordance with HACCP and hotel standards.
• Monitor food quality and minimize food waste and spoilage.
• Assist in checking stock levels and communicating shortages to the Chef de Partie.
• Guide and support Commis Chefs and junior kitchen colleagues when required.
• Work effectively with other kitchen sections and F&B colleagues to ensure smooth service.
• Follow all hotel safety, hygiene, and operational procedures.
• Perform other duties as assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Qualifications

• Diploma or certificate in Culinary Arts / Professional Cookery from a culinary school is preferred.
• Minimum 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, BBQ, or buffet kitchen would be an advantage.
• Good knowledge of food preparation, cooking techniques, ingredients, and kitchen operations.
• Able to work efficiently in a fast-paced environment and under pressure during peak service periods.
• Good teamwork, communication, and interpersonal skills.
• Good attention to detail and commitment to food quality.
• Willing to work flexible shifts, weekends, and public holidays.
• Good command of English is an advantage.

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