Chef de Partie

Key Requirements • Minimum 10 years of professional culinary experience, with a strong background and proven technical expertise in European cuisine. • International or overseas culinary experience would be an advantage. • Ability to independently manage an assigned kitchen section while maintaining consistent food quality, presentation, and portion standards. • Strong knowledge of HACCP principles, food safety management, and kitchen hygiene standards. • Practical experience in food cost control, portion control, stock rotation, inventory management, and food waste reduction. • Experience in recipe standardisation, menu implementation, and maintaining consistency in food quality and presentation. • Ability to train, guide, and supervise kitchen team members to ensure operational efficiency and adherence to culinary standards. • Proficiency in Microsoft Office applications, particularly Excel and Word, for kitchen administration, reporting, and operational tasks. • Good command of both written and spoken English. • Strong organisational skills, attention to detail, and the ability to maintain high culinary standards under pressure. • A positive, team-oriented professional with strong communication skills and the ability to work effectively in a fast-paced kitchen environment. • Passion for culinary excellence, a commitment to continuous professional development, and a willingness to embrace new culinary techniques and ideas.

📨 ยื่นเรซูเม่ให้โรงแรมนี้ 🙋 สนใจงานนี้ ☆ บันทึกงานนี้