Summary
Minor Hotels is hiring a Chef de Partie for the Staff Cafeteria at Desert Islands Resort & Spa by Anantara in Abu Dhabi. The role involves preparing daily meals, maintaining food quality and presentation, and handling high-volume production during busy meal periods. Duties also include supporting menu preparation, portion control, food storage, food safety standards, and guiding Commis Chefs and other kitchen team members. Experience in staff cafeteria or canteen operations and multi-cuisine preparation is preferred.
The posting
As published on minorhotels.com. Pulled from the employer's site and shown as they wrote it.
Job Location:
Desert Islands Resort & Spa 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.
We are looking for a dedicated and experienced Chef de Partie to join our Staff Cafeteria team. The ideal candidate should have good knowledge of high-volume food production and be passionate about preparing quality meals for our Team Members.
- Experience in staff cafeteria/canteen operations and multi-cuisine food preparation is preferred.
- Responsible for preparing and cooking daily meals while maintaining consistent quality, taste, and presentation.
- Capable of handling high-volume food production during busy meal periods.
- Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
- Assist with menu preparation, portion control, food storage, and minimizing food wastage.
- Maintain a clean, organized, and safe working environment.
- Support and guide Commis Chefs and other kitchen team members during daily operations.
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