Chef De Cuisine Mediterrannean /CDP/Commis III

Chef De Cuisine Mediterrannean Western Key Responsibilities • Strong knowledge of Mediterranean cuisine. • Excellent culinary skills • Good understanding of HACCP, food safety, hygiene and sanitation. • Strong knowledge of recipe standardization, portion control and food costing. • Creative, organized and able to maintain consistent quality under pressure. • Strong leadership, communication, training and team-building skills. • Good knowledge of ordering, stock control and waste management. • Flexible, hands-on and committed to a can-do, guest-focused attitude. • Lead and supervise the Mediterranean kitchen operation and daily service. • Ensure consistent taste, quality, portion, temperature and presentation. • Plan Mise en Place, production and staffing according to business levels. • Develop and standardize Mediterranean menus, recipes and plating. • Control food cost, stock, portioning and food waste. • Maintain HACCP, food safety and kitchen hygiene standards. • Train, coach and develop the culinary team. • Manage pass control and service coordination during busy periods. • Execute buffets, special events and themed Mediterranean promotions. • Work closely with Management Team, Executive Chef, F&B, Purchasing and Cost Control to achieve quality, profitability and guest satisfaction. Chef de Partie Key Responsibilities • Take responsibility for and manage the assigned kitchen section during both preparation and service periods. • Prepare and cook food according to recipes, restaurant standards, and presentation guidelines. • Maintain consistent standards for food quality, taste, portion size, and presentation. • Prepare and complete the daily mise en place to ensure the section is fully ready for service. • Strictly maintain standards of hygiene, cleanliness, and food safety. • Check the quality and freshness of ingredients before preparation and use. • Control and minimize food waste while ensuring the efficient use of ingredients. • Ensure proper storage of ingredients, including labeling, expiry dates, and stock rotation according to established procedures. • Guide, supervise, and support Commis Chefs and junior kitchen staff in their daily duties. • Work closely with the Chef de Cuisine / Supervisor and the kitchen team to ensure smooth and efficient service operations. • Follow hotel SOPs and all Food Safety and Hygiene standards. • Support menu preparation, menu trials, and the development of new dishes, as well as special events and functions as assigned. Qualifications • Minimum 2–3 years of experience as a Chef de Partie or in a similar position. • Strong knowledge and experience in Western Cuisine. Experience in Mediterranean Cuisine will be considered an advantage. • Good understanding of cooking techniques, mise en place preparation, and kitchen operations. • Ability to independently manage the assigned section during service. • Strong attention to food quality, plating, hygiene, and consistency of standards. • Good teamwork, communication, and time management skills. • Ability to work well under pressure in a fast-paced kitchen environment. • Positive attitude, willingness to learn, develop skills, and support the team. • Knowledge of Food Safety and HACCP will be considered an advantage. Commis III – Job Responsibilities หน้าที่ความรับผิดชอบ 1. Maintain high standards of personal hygiene, cleanliness, and grooming in the workplace. รักษามาตรฐานด้านสุขอนามัยส่วนบุคคล ความสะอาด และการแต่งกายของตนเอง รวมถึงพื้นที่ปฏิบัติงานให้เรียบร้อยอยู่เสมอ 2. Check and complete daily tasks and preparation for functions and events, correcting any mistakes immediately. ตรวจสอบและดำเนินงานประจำวัน รวมถึงการเตรียมงานสำหรับงานเลี้ยงและกิจกรรมต่าง ๆ ให้เรียบร้อย พร้อมแก้ไขข้อผิดพลาดทันที 3. Follow hotel policies, rules, and regulations, and maintain proper discipline at all times. ปฏิบัติตามนโยบาย กฎระเบียบ และข้อกำหนดของโรงแรม รวมถึงรักษาวินัยในการทำงานอย่างสม่ำเสมอ 4. Ensure all Mise en Place is prepared on time and in sufficient

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