Chef De Partie (Western & Thai)

-Proven experience in a Chef de Partie role
-Excellent use of various cooking methods, ingredients, equipment and processes
-Ability to multitask and work efficiently under pressure
-Knowledge of best cooking practices
-Culinary school diploma

-Prepare menus in collaboration with colleagues
Ensure adequacy of supplies at the cooking stations
-Prepare ingredients that should be frequently available (vegetables, spices etc.)
-Follow the guidance of the Executive Chef or Exe. Sous Chef and have input in new ways of presentation or dishes
-Put effort in optimizing the cooking process with attention to speed and quality
-Enforce strict health and hygiene standards
-Help to maintain a climate of smooth and friendly cooperation

-Service Charge
-6 days off per month
-Public Holiday 16 days per year
-Annual leave (Vacation)
-Provident Fund
-Corporate Union
-Social Security
-Annual Bonus
-Annual Salary Increment
-Meals
-Accommodation (Employee rate at Apartment)