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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Guzman y Gomez

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

●Sign-up bonus of $2,000
●Staff referral programme of $500
●Attractive Salary $$
●Performance Incentives (quarterly)
●Rapid Career Growth
●5 days work week and 2 days OFF, 44 hours
●Outpatient & Hospitalisation benefits
●Staff meals & discounted meals
●Various types of leave entitlements
●Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

We guarantee you will have lots of fun at work and not a single day is the same!

Marriott International

Job Description

Marriott International

Job Description

Marriott International

Job Description

Watkinson (Thailand) Co., Ltd.

Job Description

KIRABI Sathorn 

The no. 1 Yakinoku Restaurant in BKK 

Work hours: 10 am - 10.30 pm (shift)

Location: Empire Tower, Sathorn, Bangkok 

Salary: Based on experience and qualifications 

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Manage kitchen team, assign duties to Sous Chefs, Comis Chefs, and other staff

- Control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Collaborate with restaurant management, service team, and owners

- Collaborate with special events such as banquets and festivals

Qualifications: 

- Japanese Nationality (required)* 

- 3-5 Years work experience in related field 

- Able to communicate in English or Thai

Apply Now 

Email: hr@watkinson.co.th 

Tel: 095-447-1514 

Marriott International

Job Description

Courtyard Phuket Chalong Bay Resort

Job Description

The St. Regis Hong Kong

Job Description

Job Summary

• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Wash and peel fresh fruits and vegetables
• Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers
• Test foods to determine if they have been cooked sufficiently
• Serve food in proper portions onto proper receptacles
• Wash and disinfect kitchen area, tables, tools, knives, and equipment
• Check and ensure the correctness of the temperature of appliances and food

Requirements

• 5 - 7 year experience in an International 5-star hotel / Michelin Star restaurant
• Has strong sense of details
• Can work in fast pace environment and under pressure
• Strong hygiene knowledge
• Candidates with less Experience will be considered as Junior Sous Chef

Human Resources Department
28 Harbour Road,
Wanchai, Hong Kong.
Email: srhk.hr@stregis.com

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Personal data collected will be used for recruitment purpose only. Applicants not hearing from us within 6 weeks from the date of advertisement may consider their application unsuccessful.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work
• 醫療津貼 Medical Insurance
• 交通津貼 Transportation Allowance
• 膳食津貼 Meal Allowance
• 有薪婚假 Marriage Leave
• 生日假期 Birthday Leave

行業 Industry

• 酒店 / 賓館 Hotel / Hospitality

工作種類 Job Category

• 餐飲 (廚師) Catering (Chef / Cook)
• 餐飲 (餐飲服務部) Catering (Food & Beverage)
• 餐飲 (其他) Catering (Others)
• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)
• 款待 / 酒店 (其他) Hospitality / Hotel (Others)

工作地點 Location

• 灣仔 Wan Chai

經驗要求 Experience

• 5-7 年 / years

HANSA1616 CO., LTD.

Job Description

We’re Hiring: Sous Chef

Location: Hansa River House

Type: Full-Time

Experience Level: Minimum 3–5 years in a professional kitchen, with leadership experience preferred.

Age : 32-40

Nationality : Thai

Position Overview

As a Sous Chef, you will be the second-in-command in the kitchen, working directly under the Head Chef and in close collaboration with the Restaurant Manager and the management team. You will oversee food preparation, kitchen operations, staff performance, and ensure food quality, safety, and consistency — all while maintaining a positive and motivating kitchen culture.

Key Responsibilities

1. Culinary Operations

• Supervise and execute food preparation and cooking according to restaurant standards.

• Ensure food presentation, portion size, and quality meet company expectations before being served to guests.

• Monitor kitchen hygiene, sanitation, and safety standards at all times.

• Assist in developing and executing new menu items and seasonal offerings.

• Step into any kitchen role when needed to maintain operations flow.

• Be present on the floor when required to communicate with guests and resolve any kitchen-related concerns with professionalism.

• Ensure efficient kitchen flow during high-volume periods and special events.

  
  

2. Team Leadership & Training

• Lead, mentor, and motivate the kitchen team to perform at their best.

• Train all kitchen staff in techniques, recipes, safety standards, and kitchen etiquette.

• Organize and conduct staff onboarding and ongoing skills development programs.

• Identify and nurture high-performing team members for potential promotion.

• Foster teamwork, accountability, and a positive working environment.

• Encourage a “Can-Do” attitude and strong work ethic throughout the team.

  
  

3. Administration & Planning

• Manage staff scheduling and ensure appropriate kitchen staffing based on reservations and operations demand.

• Monitor and control kitchen costs including labor, food cost, wastage, and inventory usage.

• Maintain and report on par stock levels, inventory control, and purchasing needs.

• Organize and lead daily and monthly kitchen meetings with team and management.

• Prepare reports related to kitchen performance, staff development, and operations issues.

• Oversee compliance with all company policies and SOPs.

  
  

4. Human Resources Support

• Assist in recruitment by interviewing and selecting qualified kitchen staff.

• Conduct orientation for new staff and ensure alignment with kitchen culture and values.

• Monitor individual performance and provide regular feedback and evaluations.

• Establish KPIs for key positions and develop staff improvement plans when necessary.

• Help promote a professional, ethical, and respectful workplace across all departments.

  
  

5. Interdepartmental Coordination

1. Collaborate closely with the front-of-house team to ensure seamless guest service.

2. Build positive relationships between kitchen, service, and management teams.

3. Support communication during service between kitchen and dining area to maintain flow and timing.

4. Participate in cross-functional projects or special assignments as designated by the management team.  

   
   

Qualifications

• Minimum 3–5 years in a culinary leadership role

• Strong knowledge of food preparation techniques, kitchen management, and cost control

• Excellent leadership, communication, and people-management skills

• Proven ability to train, coach, and inspire kitchen staff

• Good organizational and multitasking abilities

• Ability to work under pressure in a fast-paced environment

• Basic understanding of kitchen-related administrative duties

• Knowledge of hygiene and safety regulations

• Ability to speak Thai and/or English depending on the working environment

Marriott International

Job Description

Marriott International

Job Description

Asiatique Restaurant

Job Description

Suvana Phuket

Job Description

ponsibilities:

• Prepare, cook, and present dishes within your assigned section

• Supervise and train commis chefs or kitchen assistants

• Ensure all food is prepared according to recipes, standards, and hygiene regulations

• Manage stock, order ingredients, and reduce waste in your section

• Maintain cleanliness and organization of your workstation

• Coordinate with other sections to ensure smooth kitchen operations

• Follow food safety and sanitation procedures at all times

Requirements:

• Proven experience as a Chef de Partie or similar role

• Culinary school diploma or equivalent experience

• Strong knowledge of cooking techniques and kitchen equipment

• Ability to work under pressure and maintain high standards

• Good communication and teamwork skills

• Flexible to work shifts, weekends, and holidays

Work location: Baba mansion 175 Yaowarad Rd, Talat Nuea,Mueang Phuket District,Phuket 83000, Thailand

บริษัท เอเวอร์กรีน ฮอสพิทัลลิตี้ จำกัด

Job Description

Paradox Resort Phuket

Job Description

Suvana Phuket

Job Description

Responsibilities:

• Assist the Chef de Partie in preparing, cooking, and presenting menu items

• Ensure food is cooked to the required quality and presentation standards

• Help with stock control, storage, and rotation of ingredients

• Keep workstations clean, organized, and compliant with hygiene standards

• Follow recipes and instructions accurately

• Work closely with other kitchen staff to ensure timely service

• Comply with all food safety and sanitation regulations

Requirements:

• Previous experience as a Commis Chef or Demi Chef de Partie (preferred)

• Basic culinary skills and knowledge of kitchen operations

• Ability to work well under pressure in a fast-paced environment

• Good communication and teamwork skills

• Passion for food and attention to detail

• Flexible to work shifts, weekends, and holidays

BYD AUTO (THAILAND) CO., LTD.

Job Description

About the role

We are seeking an experienced and talented Chef to join our team at BYD AUTO (THAILAND) CO., LTD. in Rayong. As our Chef, you will be responsible for preparing and cooking a wide range of delicious and high-quality meals for our customers.

Due to the fact that we have our own in-house canteen, this position plays a key role in ensuring the daily food service meets the highest standards of taste, hygiene, and efficiency.

What you'll be doing

• Prepare and cook a variety of international and local dishes to the highest standard

• Ensure all menu items are consistently prepared and presented to our company's standards

• Maintain a clean, organised and efficient kitchen environment

• Collaborate with the management team to develop new and innovative menu items

• Supervise and train kitchen staff to uphold our high standards of food preparation and service

• Comply with all health, safety and hygiene regulations

What we're looking for

• Proven experience as a Chef in the Hospitality & Tourism industry

• Excellent culinary skills and knowledge of international and local cuisine

• Strong attention to detail and ability to work efficiently under pressure

• Excellent time management and multi-tasking abilities

• A passion for creating delicious, high-quality meals

• Strong leadership and mentoring skills

• Ability to work collaboratively as part of a team

What we offer

At BYD AUTO (THAILAND) CO., LTD.', we are committed to providing our employees with a supportive and rewarding work environment. As our Chef, you will enjoy a competitive salary, opportunities for career advancement, and a range of benefits including medical insurance and paid leave. We also prioritise the wellbeing of our staff and offer various health and wellness initiatives.

About us

BYD AUTO (THAILAND) CO., LTD.' is a leading player in the Hospitality & Tourism industry, providing high-quality products and services to our customers. Our mission is to consistently deliver exceptional dining experiences that exceed our customers' expectations. We pride ourselves on our strong company culture, innovation, and commitment to sustainability.

Apply now to join our talented team as our next Chef!

Sheraton

Job Description

Le Quinze Vins

Job Description

Le Quinze Vins - LQV is hiring his new Sous-Chef !

Who is LQV ?

Le Quinze Vins (LQV) is a family business specialising in the French Food Industry (Wine, Cheese, Meat, Bakery, Pastry and Groceries).

LQV is looking for his new Sous-Chef for his Wine bar - Restaurant 'Terroirs by LQV' in Central.

Qualifications and Skills

Under Chef's responsibilities, your tasks will be:

• Carry out daily hot and cold food preparation and cooking under supervision

• Follow the assigned instructions and recommendations to complete the daily tasks

• Ensure food safety and hygiene standards in the kitchen

• Ensuring all company standards are met during service

• To help ensure smooth and efficient operation of the allocated section

• Responsible for efficient control, stocking, dispensing and security of all commodities used

• Ensure production of all food is completed to the members satisfaction and to the standards required by the company

• Striving to delight our members and guests each and every time

Requirements

• Positive attitude with teamwork mindset

• Sense of responsibility for your role

• Experience working in F&B beneficial; however entry level applicants with an interest in working in a kitchen are encouraged

• Knowing the standards of Hygiene in F&B is a plus

You have at least one year of experience in a similar position.

8 rest days per month

12 Annual Leave per year + Public Holidays

Tips

Annual Christmas coupon

Staff discount on our selection

Staff Meal

Are you ready to begin a new professional challenge and join LQV's family ? Don't hesitate and apply !

JW Marriott

Job Description

JW Marriott

Job Description

caffe HABITU

Job Description

負責：

• 負責烹調及備餐, 食材處理及製作
• 支援廚房的日常運作及保持廚房環境清潔
• 確保廚房食品安全衛生標準
• 負責訂貨及食材管理
• 人手管理
• 參與設計新菜色
• 和樓面同事溝通協調

要求:

• 至少5年或以上的西餐工作經驗
• 需具有豐富食品製作知識, 展現創新的思維, 維持品質水平
• 團隊合作精神，持積極正面的工作態度，良好溝通技巧及人際關係

待遇：

• 營業達標獎金 工作時間：10-11小時輪班

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 表現獎金/ 勤工獎 Performance Bonus

行業 Industry

• 餐飲 Catering

工作種類 Job Category

• 餐飲 (廚師) Catering (Chef / Cook)
• 餐飲 (餐飲服務部) Catering (Food & Beverage)
• 餐飲 (客務) Catering (Guest Relations)
• 餐飲 (其他) Catering (Others)
• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)

經驗要求 Experience

• 5 年或以上 / years or above

สรีสมุย ( Saree Samui )

Job Description

Barceló Coconut Island

Job Description

Rianda Co., Ltd

Job Description

About the role

We are seeking an experienced and talented Executive Chef to join our team at Rianda Co., Ltd, a leading hospitality group in Ko Samui, Surat Thani. In this full-time role, you will be responsible for overseeing the culinary operations and ensuring the delivery of exceptional dining experiences for our guests.

What you'll be doing

1. Lead and manage the kitchen team, including chefs, cooks and kitchen staff

2. Develop and implement creative and innovative menus

3. Ensure the highest standards of food preparation, presentation and quality control

4. Manage food costs and inventory, and optimize kitchen operations for efficiency

5. Collaborate with the management team to develop and execute marketing and promotional strategies

6. Maintain a safe, clean and well-organised kitchen environment

7. Train and develop the kitchen team to continuously improve their skills and performance

What we're looking for

1. Minimum 5 years of experience as an Executive Chef or in a similar senior culinary role

2. Strong expertise in a variety of cuisines, with a focus on local and regional specialties

3. Proven track record of leading and managing a successful kitchen operation

4. Excellent communication, leadership and team-building skills

5. Ability to work under pressure and meet deadlines

6. Passion for using high-quality, fresh and seasonal ingredients

7. Thorough understanding of food safety and hygiene regulations

8. Experience in Italian & Mediterranean cuisine

What we offer

At Rianda Co., Ltd, we are committed to providing a supportive and rewarding work environment for our employees. In addition to a competitive salary, we offer a range of benefits including:

1. Comprehensive health insurance plan

2. Discounts on food and accommodation at our properties

3. Opportunities for professional development and career advancement

4. Supportive and collaborative team environment

5. Flexible working arrangements

About us

Rianda Co., Ltd is a leading hospitality group in Ko Samui, Surat Thani, we are an Italian restaurant, gelato shop & Mediterranean beach club. Our mission is to provide our guests with exceptional and memorable experiences, and we are committed to creating a positive and inclusive work culture for our employees.

If you are passionate about culinary excellence and are ready to take on a rewarding challenge, we encourage you to apply now.

Amari Vogue Krabi

Job Description

Key Responsibilities

1. Culinary Leadership & Menu Planning

• Develop, plan, and implement innovative menus for all food outlets and events.

• Ensure menu items are prepared with consistency in taste, quality, and presentation.

• Incorporate seasonal ingredients and monitor food trends to keep menus competitive.

2. Kitchen Operations Management

• Oversee daily kitchen operations, ensuring smooth workflow and timely service.

• Monitor food preparation methods, portion sizes, and garnishing to maintain quality.

• Ensure compliance with health, hygiene, and food safety regulations.

3. Cost Control & Inventory

• Monitor and control food cost, labor cost, and wastage.

• Oversee purchasing, receiving, and storage of ingredients to maintain quality and minimize waste.

• Work with suppliers to secure the best quality and pricing.

4. Staff Management & Training

• Recruit, train, and supervise kitchen staff, ensuring a motivated and efficient team.

• Conduct regular training on cooking techniques, safety, and hygiene standards.

• Evaluate staff performance and provide feedback for improvement.

5. Quality & Guest Satisfaction

• Ensure all guest dietary needs, allergies, and special requests are met.

• Monitor guest feedback and make necessary adjustments to improve satisfaction.

• Maintain high standards of cleanliness and organization in all kitchen areas.

6. Administration & Reporting

• Maintain updated kitchen policies, procedures, and recipe files.

• Prepare reports on food cost, wastage, and kitchen performance.

• Participate in budgeting and forecasting for the F&B department.

BOONLAPO COMPANY LIMITED

Job Description

Job Summary: Must be an Italian or an European.

The Executive Chef for Hot/Cold and Pastry at Pasticceria Cova is a pivotal leadership role responsible for overseeing all culinary operations across both savory (hot and cold kitchen) and pastry departments. This includes menu development, recipe creation, production, quality control, inventory management, staff training and development, and maintaining the highest standards of culinary excellence and hygiene, consistent with Cova's prestigious heritage and brand identity. The ideal candidate will possess an exceptional blend of classical culinary expertise, innovative flair, strong leadership capabilities, and a deep appreciation for Italian gastronomic traditions.

Key Responsibilities: Must be an Italian or an European.

1. Culinary Leadership & Innovation:

• Menu Development: Design, develop, and continuously refine innovative and seasonal menus for all hot/cold savory dishes (e.g., breakfast, lunch, aperitivo, light dinner items, sandwiches, salads) and a comprehensive range of pastries, cakes, chocolates, confections, and baked goods, ensuring alignment with Cova's brand, quality standards, and customer preferences.

• Recipe Creation & Standardization: Develop and document precise recipes and production methods for all culinary offerings, ensuring consistency, quality, and cost-effectiveness across all outlets.

• Quality Control: Establish and enforce rigorous quality control standards for ingredients, preparation, cooking, plating, and presentation of all hot/cold and pastry items. Conduct regular tastings and inspections.

• Trend Analysis: Stay abreast of culinary trends, new ingredients, techniques, and competitor offerings in both savory and pastry sectors to ensure Cova remains at the forefront of gastronomic innovation.

2. Kitchen Operations & Management:

• Production Oversight: Supervise and coordinate the daily production of all hot/cold and pastry items, ensuring efficient workflow, timely execution, and adherence to production schedules.

• Inventory & Cost Control: Manage food costs effectively by implementing stringent inventory control systems, monitoring waste, negotiating with suppliers, and optimizing portioning. Oversee ordering and receiving of ingredients and supplies.

• Equipment Management: Ensure proper maintenance and and operation of all kitchen equipment, including ovens, mixers, chillers, and specialized pastry tools. Implement safety protocols for equipment usage.

• Hygiene & Sanitation: Uphold and enforce the highest standards of food safety, hygiene, and sanitation in all kitchen areas, in strict compliance with local health regulations and HACCP principles.

• Operational Efficiency: Optimize kitchen layout, workflow, and processes to maximize efficiency and productivity while maintaining quality.

3. Team Leadership & Development:

• Recruitment & Training: Recruit, interview, hire, and onboard qualified culinary staff for both hot/cold and pastry sections. Develop and implement comprehensive training programs for all kitchen personnel.

• Performance Management: Supervise, mentor, coach, and evaluate the performance of the culinary team (including Sous Chefs, Chef de Parties, Commis Chefs, and kitchen porters). Foster a positive, collaborative, and highly motivated work environment.

• Scheduling & Staffing: Create and manage staff schedules to ensure adequate coverage and operational efficiency, adhering to labor cost targets.

• Discipline & Grievances: Address and resolve staff issues, complaints, and disciplinary matters in a fair and timely manner.

4. Collaboration & Communication:

• Inter-Departmental Liaison: Collaborate closely with the General Manager, Front of House team, Procurement, and other departments to ensure seamless operations and a cohesive customer experience.

• Supplier Relations: Build and maintain strong relationships with suppliers to ensure the consistent procurement of high-quality ingredients.

• Special Events: Plan and execute culinary requirements for special events, catering, and bespoke orders.

Qualifications: Must be an Italian or an European.

- Education: Bachelor's degree in Culinary Arts, Pastry Arts, Hospitality Management, or a related field preferred. Relevant professional certifications (e.g., Certified Executive Chef - CEC) are a strong plus.

-  Experience:

• Minimum of 8-10 years of progressive culinary experience in high-end hotels, fine dining restaurants, or luxury patisseries, with at least 3-5 years in an Executive Chef or Executive Pastry Chef role.

• Demonstrated expertise in both hot/cold savory cuisine and traditional/contemporary pastry arts.

• Proven experience in managing a large and diverse culinary team.

• Experience with multi-outlet operations or catering is beneficial.

- Skills:

• Exceptional culinary skills across a broad spectrum of hot, cold, and pastry techniques.

• Strong creativity and artistic flair for menu development and presentation.

• Excellent leadership, team management, and motivational skills.

• Profound knowledge of food safety, sanitation, and hygiene regulations (HACCP certification preferred).

• Strong financial acumen, including budget management, cost control, and inventory management.

• Outstanding organizational and time-management abilities.

• Effective communication and interpersonal skills.

• Ability to work under pressure in a fast-paced environment.

• Proficiency in relevant kitchen software and POS systems is a plus.

Working Conditions:

• This role requires standing for long periods, lifting, bending, and working in a hot and fast-paced kitchen environment.

• Flexibility to work evenings, weekends, and holidays as required by business needs.

Franca - Modern Italian & Fine Steaks

Job Description

Responsibilities:

• Kitchen Leadership: Lead the kitchen team to ensure smooth daily operations, delivering high-quality Italian dishes and premium steaks. Set the standard for culinary excellence in taste, presentation, and quality.

• Team Management: Recruit, train, and inspire the kitchen staff, fostering a positive and collaborative work environment. Mentor team members to help them grow and ensure their performance meets Franca's high standards.

• Menu Creation & Development: Plan, create, and refresh the menu, incorporating seasonal ingredients and customer preferences. Innovate new dishes while maintaining the restaurant's core offerings.

• Cost & Inventory Control: Manage food inventory, order supplies, and control costs, ensuring a balance between quality and budget. Minimize waste and optimize sourcing to maintain profitability.

• Health & Safety Compliance: Ensure all health and safety standards are strictly followed, keeping the kitchen clean, organized, and safe for both staff and guests.

• Special Event Planning: Work closely with management to create special menus for events, tailoring dishes to the occasion while maintaining Franca’s signature flavors.

• Customer Interaction & Feedback: Address guest concerns and respond to feedback to continually improve food offerings and the overall dining experience.

Qualifications:

• Leadership Experience: At least 3-5 years as a Head Chef or in a similar role, with experience managing a kitchen team in a fast-paced, high-quality restaurant setting.

• Italian Cuisine & Steaks Expertise: Deep knowledge of Italian culinary techniques and premium steak preparation, with a passion for creating authentic and modern dishes.

• High-Pressure Environment: Ability to perform efficiently during busy service, maintaining excellent food quality and presentation under pressure.

• Team Management: Strong leadership and people management skills, with the ability to train, motivate, and develop kitchen staff to consistently meet high standards.

• Attention to Detail: Keen eye for detail in both cooking and presentation, ensuring every dish is of the highest quality and visually appealing.

• Communication Skills: Good English communication skills required; fluency in both Thai and English is preferred to better communicate with the team and guests.

• Food Safety Knowledge: Thorough understanding of food safety regulations and kitchen hygiene standards, with the ability to maintain a clean, safe working environment.

About Franca:

Franca Modern Italian and Fine Steaks is an upscale restaurant located in the heart of Asoke, Bangkok. We are known for our fresh and high-quality Italian dishes, combined with premium steaks. Our mission is to provide an unforgettable dining experience, blending tradition with modern flavors. We take pride in sourcing the best ingredients and offering our guests exceptional service.

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หน้าที่หลัก:

• ดูแลภาพรวมการทำงานในครัวให้เป็นไปอย่างราบรื่นทุกวัน ทั้งในเรื่องรสชาติ ความสวยงามของจาน และคุณภาพของวัตถุดิบ

• เป็นผู้นำทีมครัว สร้างทีมที่เข้มแข็งด้วยการฝึกสอน แบ่งปันความรู้ และสร้างบรรยากาศการทำงานที่ดีให้กับทุกคนในทีม

• พัฒนาเมนูใหม่ตามฤดูกาลหรือความนิยมของลูกค้า โดยยังคงความเป็นเอกลักษณ์ของร้าน Franca เอาไว้

• ควบคุมต้นทุนอาหารและบริหารจัดการวัตถุดิบให้เหมาะสม ทั้งเรื่องคุณภาพ ปริมาณ และลดการสูญเปล่า

• รักษาความสะอาดและความปลอดภัยในครัวให้ได้มาตรฐานสุขอนามัย

• ร่วมวางแผนเมนูพิเศษสำหรับอีเวนต์ต่าง ๆ ของทางร้าน

• รับฟังและตอบรับความคิดเห็นจากลูกค้า เพื่อพัฒนาคุณภาพอาหารและประสบการณ์โดยรวม

คุณสมบัติที่มองหา:

• มีประสบการณ์เป็นหัวหน้าเชฟหรือในบทบาทที่คล้ายกันอย่างน้อย 3–5 ปี

• เชี่ยวชาญด้านอาหารอิตาเลียนและสเต๊ก รู้จักเทคนิคต่าง ๆ และมีใจรักในการทำอาหาร

• ทำงานภายใต้ความกดดันได้ดี โดยเฉพาะช่วงที่ลูกค้าเยอะ

• เป็นผู้นำที่ดี มีความสามารถในการบริหารทีม ฝึกอบรม และพัฒนาทีมให้เติบโต

• ให้ความสำคัญกับรายละเอียด ไม่ว่าจะเป็นรสชาติหรือการจัดจาน

• สื่อสารภาษาอังกฤษได้ดี หากสื่อสารได้ทั้งภาษาไทยและอังกฤษจะพิจารณาเป็นพิเศษ

• เข้าใจเรื่องสุขอนามัยในครัวและสามารถควบคุมได้อย่างมีประสิทธิภาพ

เกี่ยวกับ Franca:

Franca Modern Italian and Fine Steaks เป็นร้านอาหารอิตาเลียนสไตล์โมเดิร์น ตั้งอยู่ในย่านอโศก กรุงเทพฯ เราเสิร์ฟอาหารอิตาเลียนคุณภาพดีและสเต๊กพรีเมียม โดยเลือกใช้วัตถุดิบอย่างพิถีพิถัน เพื่อมอบประสบการณ์การรับประทานอาหารที่ประทับใจทั้งในรสชาติและการบริการ

Hawthorn Bay Limited

Job Description

We are a specialty Thai restaurant group, committed to delivering the rich, authentic flavors of Thailand. We are currently seeking a talented and passionate Central Kitchen Chef to lead our central kitchen operations and craft exceptional dining experiences rooted in Thai culinary traditions.

Central Kitchen Chef – Authentic Thai Cuisine

Key Responsibilities

·       Menu Development: Create and innovate menus featuring authentic Thai dishes, using seasonal ingredients and traditional techniques.

·       Kitchen Leadership: Lead the preparation and presentation of Thai cuisine, ensuring consistency, quality, and authenticity.

·       Central Kitchen Setup: Plan, establish, and manage the central kitchen, including daily operations.

·       Team Management: Recruit, train, and mentor kitchen staff in Thai culinary techniques and kitchen operations.

·       Inventory & Cost Control: Manage inventory, procurement, and implement cost control strategies to ensure efficiency and profitability.

·       Quality Assurance: Conduct regular checks to maintain high standards in food quality, hygiene, and presentation.

·       Cultural Integrity: Ensure all dishes reflect the cultural and culinary heritage of Thailand.

Experience

·       5-7 years of professional experience in Thai cuisine, preferably gained at a well-established restaurant group.

·       Fluency in spoken and written Thai to effectively communicate recipes, ingredients, and kitchen instructions.

·       In-depth knowledge of Thai culinary culture, ingredients, and traditional cooking methods.

·       Proven experience in setting up and managing a central kitchen.

·       Experience in award-winning restaurant group is highly desirable.

·       Strong leadership and organizational skills; ability to thrive in a fast-paced, multicultural environment.

Remuneration Package

We offer a competitive salary package, performance-based incentives, and opportunities for career growth within a dynamic and culturally rich environment.

Application

Interested candidates are invited to send their resume to talent@hawthornbay.com.

Four Seasons Hotel Hong Kong

Job Description

About Four Seasons Hotels and Resorts:

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About Four Seasons Hotel Hong Kong:

In the very heart of the city and on the edge of Victoria Harbour, Four Seasons is surrounded by Hong Kong’s consummate business and leisure attractions. From its award-winning spa to innovative Michelin-starred chefs, Four Seasons is the superlative destination for highfliers and high society from Hong Kong and abroad. A buzzing powerhouse of business success. The best central location for Hong Kong leisure explorations. A multi-starred world-famous culinary destination. Victoria Harbour views and a full engaged, highly effective employees make this truly one of the great hotels of the world.

What you will do:

• Coordinate employee work schedules, authorize leave, and ensure good labor relations.

• Train, supervise, motivate, and organize all employees in the kitchen department.

• Staff the kitchen according to budgeted figures.

• Participate in the discipline and performance evaluation of employees.

• Fill and sign food and beverage requisitions for the kitchen's needs.

• Develop creative menus and daily specials and supervise their implementation, ensuring menus are prepared correctly and ready for service.

• Expedite the kitchen during service, ensuring compliance with Four Seasons standards.

• Participate in all food and beverage inventories.

• Ensure the food cost for the hotel is at a minimum.

• Assist the Executive Chef in planning food budgets and forecasts.

• Assume the responsibilities of the Executive Chef in their absence.

• Respond properly in any hotel emergency or safety situation.

• Perform other tasks or projects as assigned by hotel management and staff.

What you bring:

• Reading, writing and oral proficiency in the English language.

• Ten to fifteen year experience in hotels or other similar facilities.

• Must have full knowledge of cooking and presentation of food for all departments in the kitchen.

• Must have full knowledge of sanitation requirements in handling food.

• Strong leadership, training, communication and organizational skills.

What we offer:

• Competitive Salary, wages, and a comprehensive benefits package

• Excellent Training and Development opportunities

• Complimentary Accommodation at other Four Seasons Hotels and Resort

• Birthday Leave

• Complimentary Employee Meals

• Public Holidays

Schedule & hours:

• 5-Days work

• This is a full-time position

CAMEO SERVICE AGENT CO., LTD.

Job Description

JOB SUMMARY
As Chef De Partie, you will support the daily kitchen operations, ensuring high standards in food preparation, hygiene, and teamwork. This is a hands-on role ideal for someone dependable, detail-oriented, and ready to grow in a dynamic culinary environment.


KEY RESPONSIBILITIES
Food Preparation & Quality
1. Prepare and cook menu items according to recipes and standards.
2. Assist in the development of daily specials and mise en place.
3. Ensure consistency in presentation and portioning.

Kitchen Operations
4. Monitor food storage, labeling, and rotation practices.
5. Assist with inventory checks and stock control when needed.

Hygiene & Safety
6. Maintain cleanliness and order in all kitchen areas.
7. Follow hygiene and food safety standards at all times.
8. Ensure proper use and care of kitchen equipment and tools.

Team Support
9. Work collaboratively with kitchen and service teams.
10. Be proactive in helping other team members when needed.
11. Maintain a positive, respectful, and professional attitude at all times.

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REQUIREMENTS
• Minimum 2 years’ experience in a similar kitchen role.
• Solid knowledge of food hygiene and basic kitchen procedures.
• Reliable, organized, and hands-on approach.
• Good communication skills and team spirit.
• Able to multitask and perform under pressure.
• Basic English and willingness to work in a multicultural environment.

Langham Hotels International Ltd

Job Description

Located at the heart of the commercial and retail hub in Futian, Guangdong province, China – The Langham, Shenzhen conveys time-honored traditions and five-star luxury in a modern, vibrant city. Comprising 352 enchanting rooms and suites with innovative amenities, exceptional space, and Langham’s legendary service with poise, the hotel stands out as an epitome of modern luxury, elegance, and a heaven of refined sophistication.

  
管理餐厅每天的运营, 关注客人，提升顾客满意度,保障同事福利,尽可能在控制成本的基础上实现利润最大化。
 

直接全面负责整个餐厅，保证餐厅营运顺畅，使酒店的运营处在一个收益的框架上。

有责任去保障所有同事的福利，培训和资源，只有这样同事才能照顾好我们的客人。

通过增加更多的收益和有效率的开支来完成预算目标以保持最大化利润。

每月召开部门会议陈述餐厅收益和未完成的指标。

五年餐厅工作经验和至少有三年以上的餐厅管理经验。

能体现领导者的素质。

具备优秀的专业的餐厅运营知识。

有较好的服务精神和沟通技巧。

具备和实现优秀的职业道德。

良好的服务待客技巧预知客人的需求。

对食物产品知识和管家知识的充分了解。 

能够使用日常的办公室软件。

具备优秀的英语和普通话表达能力。

Jubilee Prestige Hotel Ratchadapisek

Job Description

The St. Regis Hong Kong

Job Description

Job Summary

• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Wash and peel fresh fruits and vegetables
• Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers
• Test foods to determine if they have been cooked sufficiently
• Serve food in proper portions onto proper receptacles
• Wash and disinfect kitchen area, tables, tools, knives, and equipment
• Check and ensure the correctness of the temperature of appliances and food

Requirements

• 5 - 7 year experience in an International 5-star hotel / Michelin Star restaurant
• Has strong sense of details
• Can work in fast pace environment and under pressure
• Strong hygiene knowledge
• Candidates with less Experience will be considered as Junior Sous Chef

Human Resources Department
28 Harbour Road,
Wanchai, Hong Kong.
Email: srhk.hr@stregis.com

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Personal data collected will be used for recruitment purpose only. Applicants not hearing from us within 6 weeks from the date of advertisement may consider their application unsuccessful.

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員工福利 Benefits

• 五天工作 5-Day Work
• 醫療津貼 Medical Insurance
• 交通津貼 Transportation Allowance
• 膳食津貼 Meal Allowance
• 有薪婚假 Marriage Leave
• 生日假期 Birthday Leave

行業 Industry

• 酒店 / 賓館 Hotel / Hospitality

工作種類 Job Category

• 餐飲 (廚師) Catering (Chef / Cook)
• 餐飲 (餐飲服務部) Catering (Food & Beverage)
• 餐飲 (其他) Catering (Others)
• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)
• 款待 / 酒店 (其他) Hospitality / Hotel (Others)

工作地點 Location

• 灣仔 Wan Chai

經驗要求 Experience

• 5-7 年 / years

M Social Hotel Phuket

Job Description

Accor Asia Corporate Offices

Job Description

Accor Asia Corporate Offices

Job Description

Accor Asia Corporate Offices

Job Description

Sheraton

Job Description

Marriott International

Job Description

Accor Asia Corporate Offices

Job Description

Epicurean Management Limited

Job Description

Responsibilities

• Food production, preparation and presentation with consistent and quality standards

• Ensure courteous, efficient and flexible service that supports the restaurant and bar

Requirements 

• Minimum 1 years relevant working experience 

• Pleasant, passionate about good food and great customer service

• Good team player, self-motivated and versatile

• Well-versed in food hygiene, with relevant qualification is an advantage

Benefits

• 8 Day-Off Per Month 

• 10-14 Days Annual Leave 

• Duty Meal 

• Medical Subsidization 

• Discretionary Bonus  

Interested parties, please send your resume with your current & expected salary to  "Apply Now".

We are an equal opportunity employer. All applications received will be used strictly for selection purposes only. Your application may also be considered for other suitable positions within the Epicurean Group. Unsuccessful applications will be destroyed after 6 months. 

Giorgio Armani Hong Kong Ltd

Job Description

ARMANI/CAFFÈ will be opening in Hong Kong to serve fine dining Italian cuisine. We would like to invite talented calibre to join our team.

Responsibilities

• Oversee the pizza station, ensuring efficiency, consistency, and high standards in all pizza preparations

• Prepare dough from scratch daily, following recipes and fermentation standards

• Create a variety of pizzas—from classic to innovative—aligned with the restaurant’s menu and quality expectations

• Collaborate with the Head Chef on menu development and experiment with new toppings and ingredients

• Train and guide kitchen assistants in the pizza section to support smooth and efficient operations

• Implement and follow standard operating procedures to ensure consistent quality, cooking times, and timely service

• Coordinate with front-of-house staff to ensure prompt and accurate delivery of orders

• Conduct quality checks on finished pizzas and participate in performance reviews and ongoing kitchen improvements

• Monitor stock levels, order supplies as needed, and control waste and portion sizes to maintain cost efficiency

• Maintain sanitation, cleanliness, and proper upkeep of the pizza station and equipment, including regular inspection of ovens

Requirements

• Culinary degree or relevant certification in pastry, bakery, or culinary arts

• Minimum 2 years of experience as a pizza chef, preferably in a fine dining or upscale restaurant

• Expertise in both traditional and modern pizza-making techniques, including dough preparation and cooking methods

• Strong understanding of Italian ingredients, flavor profiles, and local market preferences for tailored menu offerings

• Proven ability to perform under pressure in high-paced environments while maintaining precision and consistency

• Excellent communication and teamwork skills

• High attention to detail, with consistent quality in every pizza produced

• Strong organizational skills for managing inventory, cleanliness, and overall station efficiency

We offer a comprehensive benefits package

• 8 dayoff per month

• 17 days Public Holiday

• 12-15 days Annual Leave

• Meal Allowance

• Discretionary Bonus

• Life and Medical Insurance

• Staff Purchase Discount

• Marriage Leave

• Maternity Leave

• Paternity Leave

Interested parties please attach your full resume with current and expected salary and your availability to the application.

All information will be kept in strict confidence and will be used for employment related purpose only. 

caffe HABITU

Job Description

負責：

• 負責烹調及備餐, 食材處理及製作
• 支援廚房的日常運作及保持廚房環境清潔
• 確保廚房食品安全衛生標準
• 負責訂貨及食材管理
• 人手管理
• 參與設計新菜色
• 和樓面同事溝通協調

要求:

• 至少5年或以上的西餐工作經驗
• 需具有豐富食品製作知識, 展現創新的思維, 維持品質水平
• 團隊合作精神，持積極正面的工作態度，良好溝通技巧及人際關係

待遇：

• 營業達標獎金 工作時間：10-11小時輪班

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員工福利 Benefits

• 表現獎金/ 勤工獎 Performance Bonus

行業 Industry

• 餐飲 Catering

工作種類 Job Category

• 餐飲 (廚師) Catering (Chef / Cook)
• 餐飲 (餐飲服務部) Catering (Food & Beverage)
• 餐飲 (客務) Catering (Guest Relations)
• 餐飲 (其他) Catering (Others)
• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)

經驗要求 Experience

• 5 年或以上 / years or above

Royal Orchid Sheraton Riverside Hotel Bangkok

Job Description

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

·         Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

·         Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

·         Assists Executive Chef with all kitchen operations and preparation.

·         Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

·         Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

·         Assists in determining how food should be presented and creates decorative food displays.

·         Maintains purchasing, receiving and food storage standards.

·         Ensures compliance with food handling and sanitation standards.

·         Performs all duties of kitchen managers and employees as necessary.

·         Recognizes superior quality products, presentations and flavor.

·         Ensures compliance with all applicable laws and regulations.

·         Follows proper handling and right temperature of all food products.

·         Operates and maintains all department equipment and reports malfunctions.

·         Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Team

·         Supervises and coordinates activities of cooks and workers engaged in food preparation.

·         Leads shifts while personally preparing food items and executing requests based on required specifications.

·         Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

·         Encourages and builds mutual trust, respect, and cooperation among team members.

·         Serves as a role model to demonstrate appropriate behaviors.

·         Maintains the productivity level of employees.

·         Ensures employees understand expectations and parameters.

·         Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

·         Ensures property policies are administered fairly and consistently.

·         Communicates performance expectations in accordance with job descriptions for each position.

·         Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

·         Provides services that are above and beyond for customer satisfaction and retention.

·         Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

·         Sets a positive example for guest relations.

·         Empowers employees to provide excellent customer service.

·         Interacts with guests to obtain feedback on product quality and service levels.

·         Handles guest problems and complaints.

Maintaining Culinary Goals

·         Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

·         Develops specific goals and plans to prioritize, organize, and accomplish your work.

·         Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

·         Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

·         Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

·         Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

·         Participates in the employee performance appraisal process, providing feedback as needed.

·         Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

·         Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

·         Analyzes information and evaluating results to choose the best solution and solve problems.

·         Attends and participates in all pertinent meetings.

Jia Group Holdings Limited

Job Description

What you will be doing:

• Responsible for food preparation and the kitchen operation
• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality
• Ensure that the preparation and quality of food provided are consistently maintained
• Ensure all food products are produced in a professional manner and meet the company quality standard
• Maintain a good quality of the cuisine

What we are looking for:

• Diploma or equivalent vocational training certificate required. Culinary school preferred.
• Able to deliver fantastic service in a high profile venue
• A high level of energy and a good team player
• Confident in running busy shifts

What we offer:

• 10 days Annual Leave
• 3 days offs per week
• Medical & Dental Insurance
• Performance Bonus
• Staff Meals
• On-the-job training
• Competitive Salary

If you are interested to apply for the above positions, please click apply and share your resume with your CURRENT and EXPECTED salary with us.

People who are eligible to work in Hong Kong or have a valid Hong Kong work permit/visa will be considered for the above position. If you are passionate about hospitality and are looking for exciting new opportunities, then we want to hear from you!

We are an equal opportunity employer. Information provided will be treated in strict confidence and will only be used for recruitment-related purposes.

Jia Group Holdings Limited

Job Description

As a Junior Sous Chef, you will play a pivotal role in supporting the Head Chef in delivering exceptional dining experiences for our customers.

What you will be doing :

• Responsible for the food preparation and the kitchen operation.

• Ensure the preparation and quality of food provided are consistently maintained

• Ensure all food products are produced in a professional manner and meet the company quality standard

• Provide training to junior staff

• Assist to comment and make the change for current kitchen setup when require

What we are looking for :

• Minimum 5+ years experience.

• Hungry to think / Strong experience to develop new outstanding items 

• Excellence skills for training

• Passionate about people and able to develop your team along with you

• Have professional education training will be advantage 

What we offer :

• 10 days Annual Leave

• Medical and Dental Insurance

• Staff Meals

• Competitive Salary

• Staff Discounts

We are an equal opportunity employer. Information provided will be treated in strict confidence and will only be used for recruitment-related purposes.

Marriott International

Job Description

SALT AND RABBIT LIMITED

Job Description

Alma & is a brand new modern European restaurant in Central, expected to open in late July or early August. Our concept is to provide casual dining with fine quality food. We are seeking experienced and passionate CHEFS and FOH staff to join our dynamic team.

Sous chef / Chef de Partie / Demi Chef Responsibilities:

• Collaborate with the Head Chef for daily kitchen operation.

• Ensure kitchen hygiene and safety standards are maintained at all times.

• Oversee food preparation and presentation, ensuring consistency and quality.

• Assist in inventory management and cost control.

• Monitor and maintain kitchen equipment to ensure operational efficiency.

• Work during service to support the line and ensure smooth operations.

Qualifications:

• Minimum of 2 years experience in a professional kitchen.

• Strong knowledge of various cooking techniques, cuisines, and dietary restrictions.

• Excellent communication and interpersonal skills.

• Passion for culinary arts and a commitment to quality.

  
  

What We Offer:

• A supportive and collaborative work environment

• 6 rest days per month

• 10 days annual leave per year

• Monthly tips

• Daily staff meal provided

Hilton Hotel

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.  

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

A Demi Chef de Partie prepares and cooks food in all areas of the kitchen according to standard procedures, recipe cards, photographs and given instructions. This role assists the Chef de Partie in training team members. He / she participates in product development and in controlling the smooth operation of the kitchen.      

What will I be doing? 

As the  Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards: 

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. 
• Supervise work operations. 
• Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. 
• Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. 
• Work seamlessly with recipes, standards and plating guides. 
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. 
• Maintain all HACCP aspects within the hotel operation.  
• Use all equipment, tools and machines appropriately. 
• Work for off-site events when tasked. 
• Complete tasks and jobs outside of the kitchen area when requested. 
• Assist in inventory taking. 
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
• Prepare menus as requested. 
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 
• Effectively respond to every guests’ requests. 
• Learn and adapt to changes. 
• Maintain at all times a professional and positive attitude towards team members and supervisors.  
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. 
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
• Monitor food quality and quantity to ensure the most economical usage of ingredients. 
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. 
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 

What are we looking for? 

A Demi Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:  

• Junior Middle School graduate or above.  
• Minimum of 3 years as Cook in Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. 
• At least 1 year as Commis I in an international brand hotel or individual restaurant with high standards. 
• Possess a valid health certificate. 
• Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) 
• Must have a variety of seafood and meat processing techniques. 
• Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) 
• Proficient in pastry and bread baking techniques. (For Pastry Kitchen) 
• Able to work with and consume all products and ingredients. 
• Able to set priorities and complete tasks in a timely manner. 
• Work well in stressful situations, remain calm under pressure and able to solve problems. 
• Able to work in a moist, hot and sometimes loud environment. 
• Possess good leadership and training skills. 
• Up to date with sanitation classes. 
• Knowledgeable in HACCP.  
• Technical education in hospitality or culinary school preferred. 

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!