Job Detail

Position Purpose
To support the preparation and cooking of Thai and hot food items in accordance with hotel recipes, quality standards, hygiene requirements, and food cost controls.

Key Responsibilities
- Prepare and cook Thai and hot food items for buffet, à la carte, banquets, and other assigned outlets.
- Prepare ingredients and mise en place according to recipes and hotel standards.
- Handle, cook, and portion ingredients properly while minimizing food waste and controlling costs.
- Assist with vegetable preparation, cutting, and other daily kitchen preparation duties.
- Maintain cleanliness and hygiene of work areas, kitchen equipment, utensils, and refrigerators.
- Ensure proper food storage, handling, and compliance with food safety and hygiene standards.
- Report leftovers, spoilage, shortages, or operational issues to the Demi Chef de Partie or supervisor.
- Maintain consistent food quality, presentation, and portion standards during service.
- Take responsibility for the assigned kitchen area when the supervisor is absent.
- -Follow all health, safety, fire, emergency, and occupational safety procedures.
Participate in departmental training, meetings, and development activities.
- Maintain professional grooming, teamwork, and positive working relationships with colleagues.
- Perform additional duties as assigned by the Sous Chef or Executive Sous Chef.

Qualifications & Requirements
- High School, Technical Certificate, or higher qualification in Culinary Arts or a related field.
- 1–2 years of experience in a similar kitchen position, preferably in a hotel or resort.
- Knowledge of Thai cuisine, food preparation, kitchen operations, and hygiene practices.
- Basic to reasonable English communication skills.
- Good organizational skills and ability to work effectively under pressure.
- Able to work independently and as part of a kitchen team.
- Basic computer skills are an advantage.
- Previous experience in a hotel of a similar standard is preferred.