Hot Kitchen Chef de Partie

1.At least vocational certificate in culinary and with preference of Bachelor Degree in culinary field
2.At least 3 year experience in culinary operation and supervision
3.Good in inter-personality and creative skill
4.Micros system

1.Assist the executive chef in being responsible for the culinary kitchen area, ensuring a smooth running, profitable operation within the framework of the hotel.
2.Maintain the hotels cuisine concepts and standards for food preparation and presentation.
3.Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4.Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5.Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, and etc. Maintain the basic food safety and sanitation in accordance with the company policies.
6.Enforce Standard Sanitation Checklist by ensuring all kitchen areas are inspected on a monthly basis.
7.Achieve departmental budget goals by maintaining efficient cost expenditure.
8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9.Ensure the completion & critique of the wage progress report on a weekly basis.
10.To ensure the awareness & enforcement of all company SOPs.

-Service charge about 10,000 - 16,000 baht
-Day-off 8 days, PH 15 days, Annual leave 12 days
-Group Life & Health Insurance
-Provident fund
-Uniform & Laundry
-Meals at canteen
-Opportunity for career growth