1mo ago

Demi Chef de Partie (Indian Kitchen)

Minor Hotels destination culinary network · Koh Samui, Thailand

Pay not listed by source

Pay: Not listed by source
Employment: Full-time
Venue: Restaurant
Seniority: Mid
Apply: External site

About the role

Anantara Lawana Koh Samui Resort boasts a beautifully renovated beachfront, offering timeless elegance on Koh Samui. Recently distinguished with a MICHELIN Guide One Key accolade and ranked among the top 10 in Thailand in the Condé Nast Traveller UK Reader's Choice Awards 2024, the resort blends modern comforts with Samui’s rich history, making it a standout destination for those seeking the perfect place to stay in Chaweng. The resort’s Sino-Thai design reflects Samui’s heritage, inspired by early settlement culture and an immersive nature landscape. Indulge in unforgettable moments on our island sanctuary – from the Glimpse of White Lotus experience at The Singing Bird Lounge, featured in the premiere episode of The White Lotus Season 3, to dining among the treetops at Koh Samui’s only elevated treetop venue, Tree Tops Signature Dining. Savour rich flavours at our 4 beachfront restaurants, embark upon Sunrise Kayak adventures, join outdoor circuit training sessions at our Boxing Ring with views of island vistas, and unwind at Anantara Spa. Anantara Lawana honours Samui’s natural beauty and cultural heritage, offering a truly rejuvenating beachfront escape. Members of the Kitchen Department are responsible for ensuring that every guest enjoys exceptional quality, creativity, and variety in food and beverage offerings across the hotel. This dedication positions F&B as a key differentiator in the local market. Demi Chef de Partie supports the Chef de Partie in managing the preparation and presentation of dishes within their assigned section. They play a critical role in maintaining high culinary standards and must possess strong knowledge of their specialty, along with a solid understanding of general culinary techniques. Culinary Certificate or Diploma (Bachelor’s degree is an advantage) Minimum 2–3 years of experience in an Indian kitchen within hotels or restaurants, preferably at Commis or Demi Chef level Good knowledge of Indian cuisine, ingredients, and cooking techniques Basic leadership and good interpersonal skills Strong team player with a service-oriented mindset Attention to detail to support operational excellence and food quality standards Familiarity with Thai culture and local working practices to enhance teamwork and guest experience