Chef De Partie

Royal Livingstone Resort By Anantara

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.

WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE

At Anantara we always behave in the following way…

• We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
• We use our initiative and always find the best way to solve a problem for a guest or a colleague.
• We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
• We always think of new ways to surprise and delight our guests.
• We treat guests and colleagues with dignity and respect. Everyone is important.
• We hold ourselves to the highest standards of honesty and integrity.
• We are proud to represent our hotel and our country to guests from all over the world.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
• 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.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

Qualifications & Experience

• Full Grade 12 School Certificate certified by the Zambia Qualifications Authority (ZAQA).
• Certificate, Diploma, or Professional Qualification in Culinary Arts, Professional Cookery, or a related field.
• Minimum 3 to 5 years’ experience in a professional kitchen, with at least 1 year in a Chef de Partie or Senior Commis Chef role.
• Experience in a hotel, resort, lodge, or high-volume restaurant environment preferred.
• Strong knowledge of food preparation techniques, kitchen operations, food costing, and stock control.
• Sound understanding of food safety, hygiene, and HACCP standards.
• Ability to supervise, train, and develop junior kitchen team members.
• Excellent organizational, communication, and time-management skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Flexibility to work shifts, weekends, and public holidays.
• Passion for culinary excellence, creativity, and attention to detail.

Desirable

• Previous experience in a luxury hotel, resort, or upscale hotel environment.
• Valid Food Handler’s Certificate.
• Experience with international cuisines, buffet operations, and à la carte service.
• Knowledge of kitchen inventory systems and food cost control practices.