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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, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation 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.

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.

Shangri-La Hotel Public Company Limited

Job Description

JW Marriott

Job Description

LSG Sky Chefs (Thailand) Limited

Job Description

Responsibilities:

• control and ensure the staffs works according to the specifications and cooks adhere to the recipes.

• Check all food preparation and presentation is in accordance with the highest culinary standard established by the Company and with airlines’ specifications.

• Ensure Cold Kitchen and Food Material Preparation practices are safe and hygienic, including production and food storage areas, kitchen equipment and food-handling methods, according to the company’s health and safety regulations. 

• Check and follow up on HACCP forms / requirements.

• Advise and propose to the Executive Sous Chef and Executive Chef new ideas with a view to an economical utilization of food and make suggestions on new products.

• Report to the Executive Sous Chef and Executive Chef on a daily basis.

Qualification:

• Culinary certified or at least diploma education graduated. 

• At least 5 years of Cold food and Food Material preparation in Catering Industries, Luxury Hotels or well-known Restaurants. If experienced in systematic Food Material Planning, will be plus. 

• Familiar with performing mass/ manufactured food preparation under Hygienic & Food Safety Standard including Productivity Improvement. 

• Have leadership ability in orders to supervise and develop Thai staffs in related kitchens. 

• Able to communicate in English and Thai.  

• A successful candidate is able work in Suvarnabhumi Airport, Catering area.

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 Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the “on the job” training function. 

What will I be doing? 

As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards: 

• Assist the Master Pastry Chef with the planning of dessert menus and food promotions. 
• Control standards of food production and presentation throughout the hotel. 
• Examine goods and quality of received goods. 
• Ensure the Cooks follow standard recipes and methods of preparation. 
• Inform the Master Pastry Chef immediately of bad products. 
• Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. 
• Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. 
• Work closely with the Executive Chef in the absence of the Master Pastry Chef.  
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. 
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. 
• Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action. 
• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. 
• The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. 
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.  
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. 
• Maintain all HACCP aspects within the hotel operation.  
• Train all staff on the correct usage of all equipment, tools and machines.  
• Focus on constant improvement of training manuals and SOPs. 
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. 
• Work on off-site events when tasked. 
• Complete tasks and jobs outside the kitchen areas when requested. 
• Assist with inventory taking. 
• Knowledgeable about hotel’s occupancy, events, forecasts and achievements. 
• Work on new dishes for food tastings and photo taking. 
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 
• Learn and adapt to changes. 
• Be receptive to constructive feedback.  
• 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. 
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. 
• Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.  
• Prepare the necessary work orders for the Engineering department. 
• 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 standards and make necessary adjustments. 
• Select team members who display qualities and attributes that reflect the department standards. 
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. 
• Attend communication meetings and ensure all assigned team members receive this communication. 
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. 
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 
• 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 Master Pastry Chef 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: 

• High School graduate. 
• 2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards. 
• Good command in English, both verbal and written to meet business needs. 
• Up to date with sanitation classes. 
• Possess a valid health certificate. 
• Knowledgeable in HACCP. 
• International work experience. 
• Work experience in similar capacity with international chain hotels. 
• 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! 

Jubilee Prestige Hotel Ratchadapisek

Job Description

Reef Bar and Restaurant

Job Description

Job Description

• Lead and manage daily operations of the kitchen team

• Set monthly work schedule

• Train kitchen team regularly

• Responsible for managing daily operations and capable of cost control

• Report daily operations and figures to owner and FB Manager

• Manage performance issues that arise within the operational department, as well as train, develop, coach, counsel and conduct performance evaluations

Job Requirements

• At least 5 years of experience in leading the kitchen

• 40 - 55 years old

• Strong food background. Understanding food storage, cost control and hygiene

• Dynamic personality with proven leadership skills to motivate, coach and develop the team

• Can work under high pressure and is able to maximize profit potential from operation and to deliver quality products

• Able to act in best interests of the owner and investors

Sheraton

Job Description

Hilton Hotel

Job Description

What will I be doing?

As a Sous Chef, you will work closely with the F&B Operations Manager to manage all aspects of the kitchen, ensuring an excellent Guest and Member experience. You will be responsible for managing food provisions, assisting with guest queries, and controlling costs. Specifically, you will be expected to perform the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality, and administrative functions

• Oversee the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation

• Assist in resolving guest queries promptly and efficiently

• Ensure foods are of high quality and stored correctly

• Contribute to menu creation by responding to and incorporating Guest feedback

• Ensure consistent production of high-quality food across all hotel food outlets

• Manage customer relations when necessary in the absence of the F&B Operations Manager

• Ensure resources meet business needs through effective management of working rotations

• Support brand standards by training and assessing the Team

• Manage the kitchen brigade to maintain a well-organized and motivated Team

• Control costs without compromising standards, improving gross profit margins and achieving departmental and financial targets

• Assist other departments as needed and maintain good working relationships

• Comply with hotel security, fire regulations, and all health, safety, and food safety legislation

• Report maintenance, hygiene, and hazard issues promptly

A Sous Chef 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:

• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

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 travelers 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!

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 Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the “on the job” training function. 

What will I be doing? 

As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards: 

• Assist the Master Pastry Chef with the planning of dessert menus and food promotions. 
• Control standards of food production and presentation throughout the hotel. 
• Examine goods and quality of received goods. 
• Ensure the Cooks follow standard recipes and methods of preparation. 
• Inform the Master Pastry Chef immediately of bad products. 
• Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. 
• Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. 
• Work closely with the Executive Chef in the absence of the Master Pastry Chef.  
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. 
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. 
• Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action. 
• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. 
• The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. 
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.  
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. 
• Maintain all HACCP aspects within the hotel operation.  
• Train all staff on the correct usage of all equipment, tools and machines.  
• Focus on constant improvement of training manuals and SOPs. 
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. 
• Work on off-site events when tasked. 
• Complete tasks and jobs outside the kitchen areas when requested. 
• Assist with inventory taking. 
• Knowledgeable about hotel’s occupancy, events, forecasts and achievements. 
• Work on new dishes for food tastings and photo taking. 
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 
• Learn and adapt to changes. 
• Be receptive to constructive feedback.  
• 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. 
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. 
• Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.  
• Prepare the necessary work orders for the Engineering department. 
• 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 standards and make necessary adjustments. 
• Select team members who display qualities and attributes that reflect the department standards. 
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. 
• Attend communication meetings and ensure all assigned team members receive this communication. 
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. 
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 
• 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 Master Pastry Chef 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: 

• High School graduate. 
• 2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards. 
• Good command in English, both verbal and written to meet business needs. 
• Up to date with sanitation classes. 
• Possess a valid health certificate. 
• Knowledgeable in HACCP. 
• International work experience. 
• Work experience in similar capacity with international chain hotels. 
• 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! 

Courtyard Phuket Chalong Bay Resort

Job Description

Private Advertiser

Job Description

Salary $30,000-$33,000 based on experience

• Expert knowledge of the restaurant or organization’s cuisine

• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices

• Ability to develop unique recipes

• Current knowledge of trends in the restaurant industry

• Time management and organization

• Creating new dishes, planning menus

• Monitoring the budget for payroll, food supplies and kitchen amenities

• Maintain and enhance food service standard  at all time

• Oversee daily operations of restuarant to achieve sales target by developing adequate business processes and controls.

• Assure Company standard can be carried out in terms of products quality, customer service level, hygiene and safety

• Develop the team and a high-performing workforce

• Plan and follow up individual staff training and development

• Communication between HQ & Frontline

• Well communicate with HQ & Frontline of all policy and feedback

• Benchmark and seek enhancement in all aspect

Requirements

• Education background in culinary, business management or related discipline.

• At least 5 year working experience of taking an operation role within F&B field, with experience in managing.

• Proven experience in managing multi-brand F&B chain operations is an advantage.

• Ability to manage the overall operations of multiple stores independently

• Strong operational skills in driving store performance including financial and non-financial achievement

• Strong team building skill

• Ability of analyzing financial reports and presentation

• Strong in people management, problem solving and communication skills.

• Good command of spoken and written English & Chinese

• Self-motivated and proactive. Able to work independently

Benefits

• 10 Days Annual

• 6 Days off

• Staff Meal

• Staff Discount

Interested Candidates, please contact through email or whatsapp Mr Kwok 6208 6849

Accor Asia Corporate Offices

Job Description

Compass Group Hong Kong Ltd

Job Description

Job Responsibilities:

• Report to Operations Manager/ Unit Manager and responsible to oversee daily canteen operations 
• Maintain constant high standard of preparation and plating 
• Committed to highest level of HSE and food safety standards
• Support in creating new seasonal menu offerings
• Work on Menu design, dish design and costing, creating and managing SOP and recipes

 Job Requirements:

• Minimum 5 years’ experience in western restaurants/ staff canteen with 3 years' supervisory level
• Proven leadership experience (Minimum 3 years' experience at Senior Sous/ Head Chef level)
• Hygiene supervisor/ manager certified an advantage
• Able to lead and coach team in a positive & professional manner
• To be well able to handle dietery preferences and allergen information
• Experience of senior position in large operations is an advantage 
• Must be capable of being flexible to last minute requests & challenges with a 'Can-do' attitude 
• Strong communication & management skills required 

We offer an attractive remuneration package and excellent career prospects to the right candidate.

If you are interested in joining us, please send your full resume with academic qualifications, work experience, availability, present and expected salary by clicking APPLY NOW button.

Compass Group Hong Kong is an Equal Opportunities Employer. All applications and enquiries will be handled in the strictest confidence and personal data collected will be used for recruitment purposes only. All the applicant contact details will be kept for 6 months only.

To find out more about us, you are welcome to visit our website: www.compass-hk.com [link removed]

Royal Cliff Beach Hotel Co., Ltd.

Job Description

About the role

As the Executive Chef at Royal Cliff Beach Hotel Co., Ltd., you will have the opportunity to lead and inspire a talented culinary team to create exceptional dining experiences for our guests. This full-time role is based in Banglamung, Chonburi, and will involve overseeing all aspects of the hotel's food and beverage operations.

What you'll be doing

What we're looking for

What we offer

At Royal Cliff Beach Hotel Co., Ltd., we are committed to providing our employees with a supportive and rewarding work environment. As an Executive Chef, you will have access to a range of benefits, including competitive remuneration, opportunities for career development, and a comprehensive health and wellness programme. We also encourage a healthy work-life balance, with flexible working arrangements and a range of social activities.

About us

Royal Cliff Beach Hotel Co., Ltd. is a leading luxury hotel and resort in Thailand, known for its stunning beachfront location, world-class facilities, and exceptional hospitality. As a part of our team, you will have the opportunity to be a key contributor to the success of our brand and help create unforgettable experiences for our guests.

Apply now to join our talented culinary team and be a part of our exciting journey.

FREEMAN EVENTS LIMITED

Job Description

About us

We are a leading Hong Kong-based distributor and operator of one of the city’s premier wine bars, with a strong focus on fine dining, 5-star hotels, private collectors, and the promotion of the world’s greatest wines. We are seeking an exceptional French Chef to lead the culinary vision and development of our restaurant and wine bar, elevating our food and wine experience to new heights.

Qualifications & experience

• Holder of a Professional Certificate in Culinary Arts or a related discipline.

• Minimum 4-5 years of experience in Michelin-starred or internationally recognized gastronomic establishments.

• Extensive background in bistronomic cuisine with a demonstrated focus on wine and food pairing, especially within tasting menu formats.

• Proven expertise in designing and executing dishes conceived specifically to complement a sophisticated wine selection, including refined portioning and signature plates.

• In-depth knowledge of European, especially French, culinary techniques, ensuring a higher standard of cuisine and creativity.

• Mastery of advanced and modern cooking techniques, including the creative use of wine in recipes and the integration of wine elements into dishes.

• Thorough understanding of French and European terroir products (such as aged cheeses and artisanal charcuterie), and experience in sourcing high-quality European ingredients to ensure harmony between food and wine.

• Strong oenological background, with WSET Level 2 or higher preferred.

• Leadership skills with a proven ability to inspire, train, and manage a diverse kitchen team, including training on food and wine pairing fundamentals.

• Creative, organized, and able to work under pressure in a dynamic environment.

• Familiarity with inventory and kitchen management software is a plus.

• Team player with a positive, collaborative attitude.

Key Responsibilities

• Lead the conception, development, and ongoing refinement of a unique food and wine program, ensuring that the restaurant and wine bar stand out as culinary and oenological destinations in Hong Kong.

• Work in close collaboration with management and the sommelier team to develop innovative, seasonal menus and signature dishes, with a particular focus on wine pairing for both à la carte and tasting menus.

• Design and execute special events and tasting menus that highlight the synergy of food and wine, positioning the venue as a leader in the wine bar scene.

• Oversee daily kitchen operations, maintaining the highest standards of quality, consistency, and presentation.

• Plan and organize kitchen shifts, delegate tasks, and optimize workflow for efficient service.

• Manage food stock levels, place orders, and oversee inventory to ensure the availability of premium European ingredients and minimize waste.

• Ensure all hygiene and safety standards are strictly followed, in line with health regulations.

• Recruit, train, and mentor kitchen staff, with a focus on developing advanced skills in food and wine pairing and French/European culinary techniques.

• Conduct regular performance reviews, provide constructive feedback, and foster a culture of continuous learning and excellence.

• Lead training sessions on oenology and wine pairing fundamentals for the kitchen team.

• Control food costs through portion management, waste minimization, and effective supplier negotiations.

• Monitor kitchen expenses and implement cost-effective techniques without compromising quality.

• Ensure that all dishes meet the highest standards of taste, presentation, and portioning before service.

• Address and respond to customer feedback, adapting recipes and menus as needed.

• Work closely with the restaurant manager and sommelier to create structured wine-pairing recommendations and ensure seamless service.

• Participate in business strategy discussions, contributing to the ongoing development and reputation of the venue.

Why This Role Is Critical

This is a strategic leadership role—not just an operational position. The Chef will be central to shaping and defining the entire food and wine offer, and to positioning our venue as one of Hong Kong’s most distinctive and respected culinary destinations. The successful candidate will bring unique expertise, rare skills, and a deep understanding of French and European gastronomy and oenology—qualities essential to the ongoing development of our concept and brand.

Benefits

• 8 days off per month

• 15 Days Annual Leave

• MPF

• Medical Insurance

• Staff Meal

Private Advertiser

Job Description

The incumbent is responsible for day-to-day kitchen operations, including:
- Develop menus and recipes at Michelin standard
- Select and source ingredients
- Join hands with restaurant manager to enhance business opportunities and restaurant reputation
- Food cost and quality control
- Staff management and coaching
- Strengthen customer bonding and guest satisfaction

Requirements:

• Minimum 6 years of relevant experience in French gastronomy

• Minimum 2 years of experience as Head Chef

• Minimum 3 years of overseas work experience in hotels / fine dining restaurant

• Proven track records in kitchen operations management in high-end restaurants or Michelin restaurants or hotels

• Strong sense of creativity and innovation

• Strong problem solving and people management skills

• Passionate, self-motivated, open-minded and communicative

• Strong leadership skills

• Strong budgeting Skills

• Good command of spoken and written English

We offer attractive remuneration package, employee benefits and staff caring program, including:
- Competitive Salary
- Housing Allowance
- 8 Rest Days per month, 17 days of Public Holidays per year and 18 days of Annual Leave
- Discretionary Bonus
- Medical Benefits
- Mandatory Provident Fund
- Staff Purchase Discounts
- On-the-Job Training
- Staff Resting Area
- Career Advancement Opportunities
- Staff Activities such as our Christmas Party and etc

For applicants interested in joining the team behind this unique and exciting addition to Hong Kong's culinary scene, please whatsapp to (852) 5722 8132 for more information.

Personal data collected will be used for recruitment purposes only.

บริษัท หรรษา1616 จำกัด

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

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

Panan Krabi Resort

Job Description

About the role

Panan Krabi Resort is seeking a talented and experienced Japanese Chef to join our team in Krabi, Thailand. This full-time position is an exciting opportunity to showcase your culinary expertise and contribute to the exceptional dining experience we offer our guests.

What you'll be doing

What we're looking for

What we offer

At Panan Krabi Resort, we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, we offer a range of benefits, including:

About us

Panan Krabi Resort is a premier luxury resort located in the stunning Krabi province of Thailand. Our resort is renowned for its exceptional hospitality, breathtaking natural surroundings, and world-class dining experiences. We are committed to creating a memorable and enriching stay for all our guests, and our talented team of hospitality professionals is the driving force behind our success.

Apply now to join our team and be a part of the Panan Krabi Resort experience.

Panthera Group Co., Ltd.

Job Description

Position: Head Chef
Salary: Negotiable
Location: Sukhumvit 23

Responsibilities:

• Lead and manage kitchen operations

• Develop and maintain high-quality menu items (both Thai & International cuisine)

• Ensure cleanliness and food safety standards

• Train and supervise kitchen staff
  

Qualifications:

• Thai nationality

• Male preferred, age under 40

• Proven experience in both Thai and International cuisine

• Good command of English

• Strong leadership and organizational skills

Private Advertiser

Job Description

About the role

Bacio Ristorante Italiano', a renowned Italian restaurant in the heart of Bangkok, is seeking an experienced and talented Executive Chef to lead our culinary team. As our Executive Chef, you will be responsible for overseeing all kitchen operations, developing innovative menus, and ensuring the highest standards of food quality and presentation. This is a full-time, on-site role based in our restaurant in Bangkok.

What you'll be doing

What we're looking for

What we offer

At Bacio Ristorante Italiano', we pride ourselves on providing a rewarding and supportive work environment for our culinary team. In addition to a competitive salary, you will enjoy a range of benefits, including:

About us

Bacio Ristorante Italiano' is a beloved institution in the Bangkok dining scene, renowned for our authentic Italian cuisine and warm, welcoming atmosphere. Since opening our doors in 2010, we have been committed to delivering an exceptional dining experience to our customers, with a focus on using the finest, locally-sourced ingredients and honouring the rich culinary traditions of Italy. As we continue to grow and expand, we are seeking talented individuals like you to join our team and help us shape the future of Bacio Ristorante Italiano'.

Apply now to become our next Executive Chef and be part of a dynamic, passionate team dedicated to culinary excellence.

FASHION KINGDOM CO., LTD.

Job Description

About the role

Our company in the heart of Bangkok is seeking an experienced Pastry Chef to join our dynamic culinary team. As our Pastry Chef, you will be responsible for creating exceptional French-inspired desserts and pastries that delight our discerning guests. This is a full-time position based in Bangkok.

What you'll be doing

• Assist Head Chef in planning food requirements and food/labor costs.

• Ensuring adequacy of supplies at the pastry station

• Provide the staff training when new products are launched

• Assist to plan food preparation/food production.

• Enforce strict health and hygiene standards: well maintain personal hygiene, food and kitchen.

• Ensure effective communications and collaboration is maintained between the different entities.

• To ensure information are delivered in an effective and concise manner that staff of the Company comprehends

• Assist in the modification and improvement of pastry product to ensure it is relevant to the current needs of the target customer

• Provide solutions to improve and elevate the effectiveness of processes and systems present in the Pastry team

• Execute any other duties assigned by Superior

What we're looking for

• Minimum 5 years  or above of relevant working experience in the industry

• Diploma in Pastry & Bakery qualification a MUST

• Work experience must include competencies, skills and knowledge levels

• Able to communicate in French or third language will be advantage

• Possess a can-do attitude, persistence and positive mindset towards work

• Possess communication and interpersonal skills

• Quick-thinker, detailed and creative

What we offer

We are committed to providing our employees with a rewarding and fulfilling work experience. As our Pastry Chef, you will enjoy a competitive salary, comprehensive healthcare benefits, and opportunities for career progression within our growing group. We prioritise work-life balance and offer flexible scheduling to accommodate your needs.

If you are passionate about French pastry and committed to delivering excellence, we encourage you to apply for this exciting Pastry Chef role today.

Marriott International

Job Description

Barceló Coconut Island

Job Description

Resreceta

Job Description

We are looking for a Executive chef/Head chef  for a modern restaurant of European cuisine!

Dear candidates, we are reviewing resumes and photos of dishes that you prepare. Please send your full portfolio immediately to the email address: stasphangan@gmail.com

✔️Location :

Thailand (Phangan Island)

Preferences for candidates who have a work permit.

✔️Requirements for the candidate:

-Successful experience in kitchen management from 3 years

—Experience of working with barbecue / grill

—Able to build cost-effective kitchen work: 

Daily purchases of products for the restaurant, control of the cost of dishes, the ability to draw up technical and technological maps for dishes, personal participation and monthly inventories, staff planning, interaction with the restaurant’s accounting, compliance with the budget for the purchase of products, for write-offs, spoil

—Knoware of modern gastronomic trends and technologies

—Skills in developing a menu for catering, conducting master classes and open tastings, communicating with restaurant guests 

—Team building experience

—Leadership qualities, organizational skills and attention to detail

—Love for the profession and for people

- Hard skill of working on a Josper type grill

You will become the face of the restaurant, participate in all advertising campaigns, make guests fall in love with your dishes

✔️Conditions:

—Salary 60.000 baht+ KPI

—Work schedule -discussed individually

—The working hours are discussed individually

—Frendly Team 

We are already waiting for your portfolios by e-mail:

stasphangan@gmail.com

The invitation to cooperation will follow after a successful tasting in the restaurant.

The Naka Island, a Luxury Collection Resort & Spa

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.

Restaurant ManagerResponsibilities:

• Ensure smooth implementation and execution of the restaurant operations.

• Provide training to the team to deliver the highest quality of service.

• Control stocks for daily use in the restaurant to ensure service requirements are met.

• Supervise and coordinate the prompt, high-standard, efficient, and courteous serving of food and beverages in the restaurant.

• Gather guests’ feedback, respond accordingly, and resolve guest complaints

Qualifications:

• Minimum of 3 years experience in hospitality industry.

• Strong management skill with a positive mindset and friendly image.

• A team player who is reliable and dependable.

• Enthusiastic when serving guests.

• Excellent communication, interpersonal and leadership skills.

• Self-organised and details-oriented with a strong sense of responsibility.

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