Chef de Partie or Junior Chef de Cuisine

- Speak English
- Good cost control skill
- Good kitchen organization
- Pro-efficient in Thai & western food
- Strong knowledge of food safety and hygiene
- Can work under pressure while keeping a high standards of quality
- Inventory and ordering skills
- Good communication skill
- Team player
- Good problem solving skills
- Age 30-40

- Plan and design hotel?s menu.
- Supervise and ensure the quality of all dishes before serving.
- Maintain cleanliness and food safety standards in the kitchen.
- Control food costs and manage inventory.
- Train and supervise all kitchen staff.
- Coordinate with other departments, such as service and purchasing.
- Handle ordering of ingredients and kitchen equipment.
- Resolve any issues that arise during kitchen operations.

- 5 working days / 2 days off per week
- 7 days annual leave per year
- 5 days personal leave per year (after probation)
- 7 days cosmetic surgery leave per year (after probation)
- 3 meals provided daily
- Uniform provided
- Service charge (floating), average 4,000+ THB per month
- Tips
- Additional perks such as free spa treatments, birthday leave for employees and family, and financial assistance in special cases