Executive Chef

• Email: [email protected]
• Tel: [077375339, 065624747](tel:077375339, 065624747)8

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HR

Food & Beverage (Service)

• Restaurant Manager (1)

Food & Beverage

• Executive Chef (1) Urgent

Front Office

• Kid Club Attendant (1) Urgent

Vacant Position

1. Executive Chef

• Extensive Culinary Expertise – Mastery of various cooking techniques and cuisines, often including both local and international styles.

• Leadership and Management Skills – Strong ability to lead and supervise the entire kitchen team, including sous chefs, Chef de Parties, and other kitchen staff.

• Menu Planning and Creativity – Capable of designing innovative menus that align with the restaurant’s concept, budget, and customer preferences.

• Cost Control and Budget Management – Proficient in managing food costs, portion control, inventory, and supplier negotiations to maximize profitability.

• Strategic Planning – Involved in long-term planning, staff development, and kitchen workflow improvements.

• Excellent Communication Skills – Able to clearly communicate with kitchen staff, management, and front-of-house personnel.

• Attention to Hygiene and Food Safety – Ensures the kitchen operates under the highest standards of cleanliness and safety in compliance with health regulations.

• Experience and Credentials – Typically requires many years of experience in the culinary field, often with formal culinary training or certification.

• Adaptability and Problem-Solving – Quick decision-making skills and the ability to adapt to changing situations or customer feedback.

• Passion and Work Ethic – Demonstrates a genuine passion for food and a strong commitment to excellence and high standards.

2.Chef de Partie (Thai and Western Kitchen)

• Specialized Culinary Skills – Proficient in preparing Thai or Western cuisine, depending on the assigned station (e.g., grill, soup, dessert, or stir-fry station).

• Experience – Typically requires 2–5 years of kitchen experience, especially in Thai or European-style kitchens, and prior work as a commis or assistant chef.

• Time Management Skills – Able to work efficiently under pressure and manage prep time and cooking schedules effectively.

• Leadership and Teamwork – Supervises junior staff within their station and collaborates smoothly with other chefs in the kitchen.

• Hygiene and Safety Knowledge – Adheres strictly to food hygiene and kitchen safety standards.

• Creativity – Capable of improving dishes or creating new ones, tailored to Thai or European flavors.

• Communication Skills – Communicates clearly and professionally with the head chef and team members.

• Responsibility and Discipline – Punctual, reliable, and maintains high personal discipline in all kitchen duties.

3.Commis I
Basic Culinary Knowledge – Understands fundamental cooking techniques such as boiling, sautéing, grilling, and frying.

Kitchen Experience – Usually has 1–2 years of experience working in a professional kitchen, assisting with food preparation and basic cooking tasks.

Ability to Follow Instructions – Can follow recipes and directions from senior chefs accurately and efficiently.

Team Player – Works well within a team, supporting other chefs and maintaining a positive kitchen environment.

Good Time Management – Capable of handling multiple tasks and working efficiently during busy hours.

Hygiene and Safety Awareness – Understands and follows basic food safety and kitchen hygiene practices.

Eagerness to Learn – Shows a willingness to develop culinary skills and grow within the kitchen hierarchy.

Physical Stamina – Can stand for long hours and handle the physical demands of working in a fast-paced kitchen.

Punctuality and Discipline – Arrives on time, maintains a clean uniform, and follows kitchen rules consistently.

Adaptability – Flexible in working across different kitchen stations and ready to take on varied tasks as needed.