Chef De Partie (ครัวรวม)

Male/Female
Good leadership skill
Good communication skill
Experiences with hospitality industry
Able to use computer and basis software

- Maintains food cost as budgeted and takes corrective and Ensures fresh and quality food products are bought and used in production.
- Ensures a clean kitchen, hygienic work procedures and high safety standards.
- Implements work practices that minimize spoilage and wastage.
- Ensures the correct implementation of all cost control and portioning policies & procedures.
- Closely work with the General Manager to ensure menus are cost effective and in accordance with trends and market demands.
- Ensures the kitchen operates in accordance with established standards.
- During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders.
- Make sure standard recipes are used, and food is presented according to pictures.
- Checks stock for daily storeroom orders and market list.
- Ensures that all fridges are kept at ideal temperatures and ensure appropriate action is taken in case of breakdown.
- Supplies cost control with up to date recipes.
- Manage and Supervise the Stewarding team.
- Look after the team member cafeteria and control both quality and cost to meet standard.
- Conduct the monthly training session for Kitchen and Stewarding team in order to meet the corporate departmental training requirement.

- Salary and service charge
- 2 meals per day
- 2 days off per week
- Uniform and laundry service
- Public holiday, vacation and Birthday leave
- Social security
- Group medical insurance
- Provident fund
- Training courses
- Private stay (75% Discount rate in Onyx's property)