Commis II - The Market

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.

The Commis 2 is responsible for assisting the Chef de Partie and senior chefs in the preparation, cooking, and presentation of food for The Market, an international breakfast buffet restaurant. The position ensures all food preparation is carried out according to established recipes, quality standards, food safety and hygiene requirements, while maintaining a clean, organized and efficient kitchen operation.

Key Responsibilities

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• Assist the Chef de Partie and senior chefs with daily food preparation and cooking activities.
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• Prepare ingredients and perform mise en place according to the restaurant's requirements.
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• Assist in preparing and replenishing food for the international breakfast buffet and live cooking stations.
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• Follow standard recipes, portion controls and presentation standards to ensure consistent food quality.
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• Ensure all food products are properly stored, labelled and handled according to food safety and hygiene standards.
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• Maintain cleanliness and organization of the assigned kitchen area, equipment and utensils.
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• Monitor the quality and freshness of ingredients and report any issues to the Chef de Partie.
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• Support smooth kitchen operations during busy breakfast service.
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• Work closely with other kitchen team members to ensure food is prepared and delivered efficiently.
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• Follow HACCP, hotel policies, safety procedures and departmental standards.
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• Assist with stock checking and proper rotation of food items when required.
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• Perform other kitchen-related duties as assigned by the Chef de Partie, Sous Chef or Executive Chef.

Qualifications

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• Diploma or Certificate in Culinary Arts, Food Production, Hotel Management or a related field is preferred.
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• 0–2 years of experience in a hotel or restaurant kitchen; experience in a 4–5 star hotel is an advantage.
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• Basic knowledge of food preparation, cooking techniques and kitchen operations.
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• Basic knowledge of food hygiene, sanitation and HACCP standards.
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• Able to work effectively as part of a team in a fast-paced kitchen environment.
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• Good communication and interpersonal skills.
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• Positive attitude, willingness to learn and strong passion for culinary work.
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• Able to work flexible shifts, weekends and public holidays.
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• Good personal grooming and hygiene.
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• Basic English communication skills would be an advantage.
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