Chef De Partie at Minor International in Desaru, Johor, Malaysia

Job Location: Anantara Desaru Coast Resort & Villas

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.

Key Responsibilities

Food Preparation & Production

• Prepare, cook, and present menu items according to approved recipes and quality standards.
• Manage and oversee the assigned kitchen section efficiently during service.
• Ensure all food products are prepared and served in a timely manner.
• Monitor food quality, taste, texture, and presentation before service.
• Assist in menu development, recipe standardization, and seasonal promotions.

Operational Excellence

• Organize daily mise en place and ensure readiness for service.
• Coordinate with other kitchen sections to ensure smooth kitchen operations.
• Minimize food wastage and practice effective portion control.
• Ensure proper storage, labeling, and rotation of food items using FIFO principles.
• Maintain cleanliness and organization of the assigned work area.

Team Supervision

• Supervise, train, and guide Commis Chefs and Kitchen Helpers.
• Delegate tasks effectively and monitor team performance.
• Support the onboarding and development of junior kitchen staff.
• Promote teamwork and effective communication within the culinary team.

Health, Safety & Compliance

• Ensure compliance with food safety, HACCP, municipality regulations, and company policies.
• Maintain high standards of personal hygiene and cleanliness.
• Report equipment malfunctions and safety hazards promptly.
• Follow all occupational health and safety procedures.

Inventory & Cost Control

• Assist in stock control, inventory checks, and ordering requirements.
• Monitor product usage and help maintain food cost targets.
• Ensure proper handling of equipment and kitchen assets.
• Participate in monthly stock counts as required.

Qualifications & Experience

• Diploma or Certificate in Culinary Arts, Hospitality, or a related field preferred.
• Minimum 2–4 years of experience in a similar role within a hotel, restaurant, or catering operation.
• Strong knowledge of international food preparation and cooking techniques.
• Familiarity with HACCP and food safety regulations.
• Previous experience supervising junior kitchen staff is an advantage.

Skills & Competencies

• Excellent culinary and food presentation skills.
• Strong leadership and team management abilities.
• Ability to work under pressure in a fast-paced environment.
• Good organizational and time-management skills.
• Attention to detail and commitment to quality.
• Effective communication and interpersonal skills.
• Ability to multitask and adapt to changing operational demands.

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