Chef de Partie

1.At least 2 years of Chef de Partie
2.Have a strong working knowledge of western and other Asian Cuisine
3.Strong understanding of HACCP
4.Proven track record of cost control including food, equipments, labor and waste to meet the food quality goals and the hotel?s financial goals.
5.Demonstrate real passion for menu planning and leadership

Act as an extension of kitchen managers to communicate food consistency & quality. Daily check of all Mis-en-place to ensure freshness & quality standard. Assign and follow ? up tasks as dictated by business volumes. Promote and ensure proper health and safety at all time. Strive to maintain & improve all food preparations & presentations

1. Service Charge
2. Provident Fund
3. Bonus
4. Social security Fund
5. 6-7 Days-Off/month
6. Uniform & Laundry Service
7. Group Life & Health Insurance
8. Public Holiday 15 Days
9. Vacations
10. Long Year Service
11. Medical Check-up
12. Staff Birthday Party, Sport day, Staff Party
13. Great discount for you and family when staying in Dusit Hotel