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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 - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. 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 will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, 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 business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the 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.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

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. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B 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 very well rounded and 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.

Do not miss out on this rewarding opportunity!

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.

MY CHEFS HOUSE

Job Description

Sous Chef Wanted

We’re looking for a talented Sous Chef to join our restaurant team. You’ll work closely with the Danish chef/owner to craft new dishes, maintain kitchen standards, and lead staff during service.

Requirements:

• Proven experience in a professional kitchen

• Strong leadership and organizational skills

• Passion for culinary creativity and consistency

We offer:

• Competitive salary

• Dynamic, supportive team environment

• Opportunity to grow and showcase your skills

Apply now and bring your culinary expertise to our kitchen!

Would you like me to make this more tailored to highlight your restaurant’s focus on Thai wines and sous vide dishes, so the ad feels unique to your brand?

Accor Asia Corporate Offices

Job Description

Hilton Hotel

Job Description

An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

An Executive 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:

• Strong Junior Sous Chef or previous Sous Chef Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills

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

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

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!

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.

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

Minor International PCL.

Job Description

Amazon Falls Co., Ltd.

["Columbia Pictures Aquaverse is a water theme park in Pattaya that combines exciting water rides with themes from popular Columbia Pictures movies. The park is suitable for all ages and focuses on high-quality service, safety, and modern technology, ensuring a fun and memorable experience for visitors."]

Job Description

Job Title: Executive Chef  
Location: Sattahip, Chonburi

Map: https://columbiapicturesaquaverse.com/contact-us
Company: Sony Pictures Columbia Pictures Aquaverse

Job Description:
We are seeking an experienced Executive Chef with a strong background in multi-cuisine and international food environments. As part of the Sony Pictures Columbia Pictures Aquaverse, the first water park under the Sony brand, the Executive Chef will play a critical role in overseeing all aspects of the culinary operations. This includes menu creation, kitchen management, food quality control, and maintaining high standards of food safety and hygiene across all outlets in the water park. Cost control and efficient resource management are key components of this role.

Responsibilities:

• Lead and manage a diverse culinary team in creating high-quality meals for a large and varied clientele in a fast-paced, high-volume environment.

• Develop innovative, multi-cuisine menus that cater to the diverse tastes of international guests.

• Ensure all food is prepared according to safety, sanitation, and quality standards.

• Control kitchen costs including food, labor, and waste management to ensure budget adherence.

• Work closely with suppliers to source high-quality ingredients that meet international standards and company requirements.

• Collaborate with other departments to plan and execute special events, promotions, and entertainment-related offerings.

• Manage inventory, ordering, and storage of all food items.

• Provide leadership, training, and mentorship to kitchen staff, ensuring adherence to company policies and operational excellence.

• Ensure an exceptional guest dining experience, aligning with the entertainment and hospitality values of the highest standards.

Qualifications:

• Proven experience as an Executive Chef, preferably in a multi-cuisine or international food environment.

• Background in hospitality and entertainment, with experience in high-volume, guest-focused environments.

• Strong leadership skills and experience managing a large, diverse team.

• Excellent communication skills in English (both written and spoken) is a must.

• Creative and innovative, with a passion for culinary arts and guest service excellence.

• Ability to work under pressure and manage multiple tasks efficiently.

• Strong knowledge of food safety and sanitation standards.

• Degree or diploma in Culinary Arts or related field is a plus.

• Proven experience in cost control and managing budgets within the culinary operations.

Experience Requirements:

• Minimum of 5 years of experience as an Executive Chef, with a focus on hospitality and entertainment industries.

• Experience working in international and multi-cultural environments is preferred.

• Proven experience in cost control and managing kitchen budgets effectively.

Why Join Us:

• Be part of the exciting, dynamic environment of the first Sony Pictures Columbia Pictures Aquaverse Water Park in Sattahip, Chonburi.

Opportunity to innovate and create memorable culinary experiences for guests from around 

• Benefits:

• Competitive salary.

• Opportunity to work in a dynamic culinary environment.

• Professional development opportunities.

Amazon Falls Co., Ltd.

["Columbia Pictures Aquaverse is a water theme park in Pattaya that combines exciting water rides with themes from popular Columbia Pictures movies. The park is suitable for all ages and focuses on high-quality service, safety, and modern technology, ensuring a fun and memorable experience for visitors."]

Job Description

Job Opening: Indian Chef – Specializing in South Indian & Gujarati Cuisine

Location: Sattahip, Chonburi, Thailand
Employment Type: Full-Time
Start Date: Urgently Required
Salary: Competitive, based on experience

Job Overview:

We are seeking a skilled and passionate Indian Chef with proven expertise in South Indian and Gujarati cuisine to join our team in Sattahip, Chonburi. possess a culinary degree, have at least 5 years of experience, and be fluent in English. Strong cooking and presentation skills, along with creativity and a deep love for authentic Indian food, are essential.

Key Responsibilities:

• Prepare and present authentic South Indian and Gujarati dishes with consistency and flair

• Supervise kitchen operations, maintain hygiene, and ensure food quality standards

• Collaborate with the kitchen team and manage daily inventory and ingredient sourcing

• Uphold high standards of plating, taste, and kitchen discipline

• Train and mentor junior kitchen staff

• Contribute to seasonal and innovative menu planning

Position Focus Areas:

South Indian Chef

• Dishes: dosa, idli, vada, sambar, rasam, biryani, and more

• Regional expertise: Tamil Nadu, Kerala, Andhra Pradesh, Karnataka

• Vegetarian and non-vegetarian cooking required

Gujarati Chef

• Dishes: dhokla, thepla, undhiyu, khichdi, kadhi, sweets, and thali meals

• Vegetarian cuisine focus with traditional and festive food knowledge

• Experience in large-scale or thali service preferred

Qualifications:

• Education: Culinary degree or equivalent professional training

• Experience: Minimum 5 years specializing in South Indian and/or Gujarati cuisine

• Language: Fluent in English

• Skills Required:

  • Excellent cooking and presentation abilities

  • Team leadership and time management

  • Ability to work efficiently in a high-pressure kitchen

Benefits:

• Competitive salary

• Professional and supportive work environment

• Opportunity to showcase authentic regional Indian cooking

• Career growth and development opportunities

Panthera Group Co., Ltd.

["Panthera Group was founded in 2005 as an amalgamation of food & beverage, nightlife, hotel, property, investment and management companies. Over those years, the company has grown to become the largest operator of bars, clubs and restaurants in Thailand.","Acquisitions over the years have also included Sun Legal giving Panthera in-house legal counsel on corporate matters. These measures have also allowed us to obtain the proper legal framework to start our significant cannabis sector investment, which will be a challenge but one we are very excited about."]

Job Description

Responsibilities

• Oversee and manage all kitchen operations and culinary standards

• Plan, develop, and update menus while ensuring food quality and consistency

• Control food cost, inventory, and kitchen budget

• Lead, train, and supervise the kitchen team

• Ensure compliance with hygiene, safety, and sanitation standards

• Coordinate closely with management and other departments

Qualifications

• Proven experience as an Executive Chef or Head Chef

• Strong leadership and kitchen management skills

• Good knowledge of food cost control and kitchen operations

• Able to communicate in English

• Able to work under pressure and manage multiple tasks

Citrus Grande Hotel Pattaya by Compass Hospitality

Job Description

Marriott International

Job Description

Marriott International

Job Description

Hilton Hotel

Job Description

A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Be environmentally aware

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::

• NVQ Level 2
• Basic Food Hygiene Certificate
• 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:

• NVQ Level 3
• Previous kitchen experience in similar role

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!

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

Hilton Hotel

Job Description

A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Be environmentally aware

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::

• NVQ Level 2
• Basic Food Hygiene Certificate
• 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:

• NVQ Level 3
• Previous kitchen experience in similar role

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.  

What will I be doing?  

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

• Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. 
• Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. 
• Maintain compliance with FSAA requirements in all aspects of hotel operations. 
• Operate all equipment, appliances and machines properly. 
• Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. 
• Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. 
• To do takeout work or work outside the kitchen when required. 
• Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. 
• Respond to each request to the satisfaction of the guest. 
• Active learning and appropriate change where required. 
• Accept constructive criticism with an open mind. 
• Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. 
• Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. 
• Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. 
• Ensure that recipes and costs exist and are updated. 
• Monitor the quality and quantity of food to ensure the maximum economy of raw materials. 
• Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. 
• Check the quality of food prepared by staff according to the required standards and make necessary adjustments. 
• Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. 
• Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. 
• Understand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department. 
• Ensure that all staff are fully aware of the hotel's fire and life safety / emergency procedures 
• Adopt the hotel's safety policy. 
• Perform any other reasonable duties and duties as assigned. 

What are we looking for? 

A 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: 

• High school or equivalent, preferably from a professional culinary school. 
• 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant or high-level individual restaurant and 3 years Kitchen Chef experience. 
• Creative with strong research capability and development spirit and able to execute effectively. 
• Extensive knowledge of kitchen equipment and able to train staff. 
• Basic knowledge of computer operation. 
• Knowledge of food safety systems. 
• Ability to complete tasks on time in order of priority. 
• Work well under pressure, able to stay calm and solve problems. 
• Able to work well independently as well as in a team. 

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! 

VARIVANA RESORT KOH PHANGAN CO., LTD.

Job Description

About the role

We are seeking an experienced and talented Sous Chef to join our team at Varivana Resort Koh Phangan. As Sous Chef, you will play a crucial role in our thriving Hospitality & Tourism company, overseeing the kitchen operations and supporting the Head Chef. This is a full-time position based in Surat Thani.

What you'll be doing

1. Assist the Head Chef in planning, organizing and directing all food preparation activities

2. Oversee the day-to-day operations of the kitchen, ensuring high standards of food quality and presentation

3. Supervise and train kitchen staff, delegating tasks and ensuring efficient workflow

4. Develop and implement new menu items, recipes and cooking techniques

5. Ensure compliance with health, safety and hygiene regulations

6. Manage kitchen inventory, ordering supplies and controlling costs

7. Collaborate with the management team to improve operations and drive innovation

What we're looking for

1. Minimum 3 years' experience as a Sous Chef or in a similar role within the hospitality industry

2. Strong culinary skills and expertise in various cooking techniques

3. Excellent time management, organisational and problem-solving abilities

4. Proven track record of leading and motivating a kitchen team

5. Passion for creating high-quality, innovative dishes

6. Flexible and adaptable to changing demands and priorities

7. Knowledge of food safety, hygiene and cost control practices

What we offer

At Varivana Resort Koh Phangan, we are dedicated to providing our employees with a supportive and rewarding work environment. You will have the opportunity to grow your career, with access to ongoing training and development programs. We offer competitive remuneration, as well as a range of benefits including health insurance and discounts on resort stays.

About us

Varivana Resort Koh Phangan is a premier hospitality and tourism destination located in the beautiful island of Surat Thani. Our resort offers a unique blend of luxury and sustainability, catering to both leisure and business travellers. With a strong focus on exceptional customer service and culinary excellence, we are committed to creating unforgettable experiences for our guests.

If you are passionate about culinary arts and eager to be part of our dynamic team, we encourage you to apply now.

Ungeneral Production Co., ltd.

Job Description

Location: Talad Noi, Samphanthawong

ABOUT US

We’re breathing new life into a 200-year-old Chinese merchant house in the heart of Talad Noi — and

turning it into 965, a living archive that blends history, food, art, and culture. Think concept store,

curated exhibitions, a courtyard kitchen, seasonal drinks, and spaces that shift with each event,

workshop, and idea that comes through the door.

We care about storytelling, connection, and creating something meaningful for the neighborhood and

beyond.

Now, we’re looking for someone special to join us — someone who’s not just experienced, but

genuinely excited to lead our kitchen and help shape what 965 becomes.

ABOUT THE ROLE

As our Head Chef, you’ll be the heart of our kitchen — leading a small team, keeping standards high,

and building a menu that feels aligned with the house.

We’re taking the food menu in a new direction, and we need the right person to help lead that shift

— someone who can bring fresh ideas, strong structure, and consistent execution, while still keeping

things practical for a small team and kitchen.

This is a hands-on role. You’ll be cooking, managing prep and service, training your team, and running

tight systems around ordering, stock, hygiene, and cost control.

We’re looking for someone calm, organized, and confident — someone who can bring structure to a

creative environment and keep the kitchen moving smoothly every day.

YOUR MAIN RESPONSIBILITIES

Daily Kitchen Operations & Service

• Lead daily prep and service execution with consistency and speed.

• Run a clean, organized kitchen with clear structure and strong communication.

• Ensure every dish meets quality, presentation, and portion standards.

• Manage kitchen workflow and timing in a small team environment.

• Support service improvements and maintain a steady rhythm during busy periods.

Menu Development (Western + Baking/Pastry)

• Develop and improve a Western-focused menu that fits the 965 concept.

• Create and maintain baking/pastry items for daily production and display.

• Test recipes and build clear standards for repeatable execution.

• Introduce seasonal updates and specials without adding unnecessary complexity.

• Maintain recipe documentation to support consistency across the team.

Ordering, Stock & Cost Control

• Manage ordering, stock levels, and supplier coordination.

• Control food costs through smart ordering, portion control, and waste reduction.

• Maintain clear systems for inventory, storage, FIFO rotation, and expiry control.

• Conduct stock counts and keep records accurate and up to date.

• Communicate shortages, variances, and operational needs early and clearly.Team Leadership & Training

• Lead, train, and support a small kitchen team with calm leadership.

• Set expectations for standards, cleanliness, discipline, and teamwork.

• Coach staff to improve speed, consistency, and confidence on station.

• Build a positive culture — professional, respectful, and performance-driven.

Hygiene, Health & Safety

• Maintain strong food safety and hygiene standards at all times.

• Ensure all cleaning routines, storage procedures, and prep practices are followed.

• Keep the kitchen compliant with local Thai health and safety standards.

• Create a safe working environment and reduce operational risk.

Admin & Kitchen Systems

• Maintain prep lists, ordering sheets, stock records, and recipe files.

• Use Microsoft Excel and Word for costing, inventory tracking, and basic reporting.

• Communicate clearly with management on performance, priorities, and improvements.

WHO WE’RE LOOKING FOR

• Minimum 8 years kitchen experience.

• Minimum 2 years experience as a Head Chef (or equivalent leadership role).

• Strong experience with Western food (brunch/lunch style is ideal).

• Strong experience with baking/pastry production and consistency.

• Confident managing ordering, stock control, and kitchen cost targets.

• Comfortable working in a small kitchen team and leading from the front.

• Strong hygiene standards and pride in clean systems.

• Intermediate English (spoken + written).

• Thai language required (must be able to speak Thai).

• Intermediate Microsoft Excel + Word skills.

We want 965 to feel like a living house — full of stories, warmth, and intention.

If you’re the kind of chef who cares about consistency, leadership, and creating something meaningful

through food, we’d love to meet you.

Come be a part of our family

Asian Cuisine & Hospitality Co., Ltd.

Job Description

At Exquisine Global, we’re an innovative and dynamic company bringing Thai brands like Mango Tree Restaurant and our own brands to the world. Explore more about us at www.exquisineglobal.com.

Our vision is to inspire and connect with international customers, sharing the warmth, flavors, and hospitality that Thailand is famous for.

We’re looking for passionate, enthusiastic, and food-loving people to join our team as ambassadors of Thai brands to the world. If you have a love for Thai cuisine and culture and want to be part of a journey that’s making a global impact, we’d love to hear from you!

Key Responsibilities:

Back of House (BOH) Training:

• Lead and manage all training programs in Bangkok and overseas, both in the classroom and kitchen.

• Develop and oversee training activities, schedules, and plans.

• Conduct training sessions for franchisees and staff on BOH procedures, recipes, cooking techniques, ingredients, sauces, and food safety/hygiene.

• Provide kitchen training covering preparation, cooking stations, methods, and recipes.

• Collaborate with F&B and QMR departments in Bangkok.

• Prepare and submit detailed training reports and audit of outlet.

• Regularly update training data in the required systems.

• Communicate and coordinate BOH operations with franchisees.

Overseas and Local Restaurant Setups:

• Assist in setting up and opening new restaurants in overseas.

• Provide daily reports during openings based on the self-assessment sheet.

Culinary Creativity:

• Develop, test, and refine recipes and cooking techniques.

• Conduct food demonstrations (both live and video).

• Collaborate with brand owners on new culinary creations.

• Educate others on Thai cuisine, focusing not just on how to cook it but also on the cultural and historical significance of each dish. 

Qualifications:

• Bachelor's degree or Culinary degree (or equivalent).

• A minimum of 5 years’ experience as a Sous Chef, or 2–3 years as an Executive Chef, with strong knowledge of kitchen operations, the ability to train others, and prior experience working in restaurant groups.

• In-depth knowledge of Thai cuisine and current culinary trends.

• Understanding of food cost management, inventory control, food safety, and hygiene standards.

• Creative with the ability to develop new recipes, visually appealing food presentations (Instagramable), and promotional ideas.

• Strong English communication skills (written and spoken).

• Excellent interpersonal and communication skills.

• Positive, "CAN DO" attitude with a forward-thinking mindset and the ability to think creatively.

• Proficient in Microsoft Word, PowerPoint, Excel, and Outlook.

• Detail-oriented with strong organizational skills for managing paperwork.

• Ability to work well under pressure and handle ad-hoc tasks.

• Willing to travel overseas frequently, with trips lasting 2-4 weeks at a time.

Hilton Hotel

Job Description

A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Junior Sous Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

What are we looking for?

A Junior 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:

• Strong Chef de Partie or previous Junior Sous Chef Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn

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

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

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!

The Summer Company Limited

Job Description

Position: Head Chef

Role Summary

At The Summer Coffee Company, we believe that great coffee deserves a great culinary companion. We are looking for a visionary Head Chef who is as much a strategist as they are a culinary artist. This role isn't just about managing a kitchen; it’s about architecting a scalable food and bakery program that can thrive in chic standalone cafes and fast-paced premium shopping mall environments.

Key Responsibilities

1. Culinary Leadership & Bakery Oversight

• Menu Innovation: Design and execute a high-quality brunch and light-dining menu that aligns with our specialty coffee identity.

• Bakery Excellence: Oversee our bakery production line, ensuring consistent quality in everything from artisanal sourdough to signature pastries.

• Standardization: Create "Gold Standard" recipes and plating guides to ensure a uniform experience across all locations.

2. Expansion & Infrastructure Strategy

• Kitchen Design: Collaborate on the layout and equipment selection for new sites, optimizing for both high-traffic shopping mall kiosks and expansive standalone flagships.

• Scalability: Develop systems for central kitchen production vs. on-site finishing to maintain freshness while expanding our footprint.

• SOP Development: Build the "Kitchen Playbook" (Standard Operating Procedures) to ensure seamless launches for upcoming locations.

3. Operational Management

• Inventory & COGS: Manage supplier relationships and food costs to hit aggressive margin targets without compromising quality.

• Team Building: Recruit, train, and mentor a high-performing kitchen and bakery squad.

• Compliance: Maintain rigorous food safety and hygiene standards (HACCP/GHP) across all sites.

Great command of English and Experienced in business expansion is a plus.

Private Advertiser

Job Description

French chef only!

About the role

We are seeking an experienced Head Chef to join our team on the island of Ko Pha-ngan, Surat Thani. As the Head Chef, you will be responsible for overseeing all culinary operations and leading a team of talented chefs to deliver exceptional dining experiences for our guests. This is a full-time position.

What you'll be doing

1. Develop and implement innovative menu concepts that showcase your culinary expertise

2. Ensure the highest standards of food quality, presentation and consistency

3. Manage and mentor a team of chefs, cooks and kitchen staff

4. Oversee food ordering, inventory and budgeting to control costs

5. Collaborate with the management team to enhance the overall guest experience

6. Maintain a clean, organised and efficient kitchen environment

7. Comply with all food safety and hygiene regulations

What we're looking for

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

2. In-depth knowledge of french and European cuisine and food preparation techniques

3. Proven ability to lead and motivate a team of culinary professionals

4. Strong problem-solving and time management skills

5. Excellent communication and interpersonal abilities

6. Passion for using fresh, locally-sourced ingredients

7. Relevant culinary qualifications or certifications

What we offer

We are committed to providing our employees with a supportive and rewarding work environment. As the Head Chef, you can expect:

1. Competitive salary and performance-based bonuses

2. Comprehensive health and wellness benefits

3. Opportunities for professional development and career advancement

4. Discounted meals and accommodation on the island

5. A dynamic and collaborative team of culinary enthusiasts

About us

We are a leading hospitality group that operates a collection of award-winning restaurants and resorts across Thailand. Our mission is to create unforgettable dining experiences that showcase the best of Thai and international cuisine. We are passionate about sourcing the freshest local ingredients and offering a welcoming, authentic atmosphere to our guests.

If you're ready to take your culinary career to new heights, we invite you to apply now for this exciting Head Chef opportunity.

Belén by Paulo Airaudo

Job Description

Key Responsibilities

1. Oversee and operate an assigned kitchen section

2. Prepare and present dishes to required quality and consistency standards

3. Supervise and train junior kitchen staff

4. Ensure compliance with food safety, hygiene, and sanitation standards

5. Assist with menu development and creative dish ideas

6. Maintain efficient workflow during service

 Qualifications

1. Candidates have full working rights for Thailand.

2. Minimum 2 years of experience in a fine dining kitchen

3. Proven experience in a professional kitchen environment

4. Strong culinary skills and understanding of kitchen operations

5. Ability to work well under pressure and within a team

6. Good organizational and time management skills

7. Able to communicate in English (preferred)

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: Suvana 175 Central Phuket.

Su Va Na

https://share.google/pXnOIRutXoHyGfwzv

Tribe Phuket Patong Hotel

Job Description

Veda Siam

Job Description

Job Title: Chef de Partie (Pastry)

Department: Kitchen / Pastry

Reports to: Sous Chef / Head Chef

Employment Type: Full-time

Job Summary

The Chef de Partie (Pastry) is responsible for managing the pastry section of the kitchen, ensuring the preparation and presentation of high-quality desserts, pastries, and baked goods. This role requires strong technical skills, attention to detail, creativity, and adherence to hygiene and food safety standards.

Key Responsibilities

Prepare, produce, and present pastries, desserts, breads, and baked goods according to company standards

Manage daily operations of the pastry section and ensure smooth workflow

Maintain consistency, quality, and portion control for all pastry items

Assist in menu development and seasonal dessert creation

Ensure proper storage, labeling, and rotation of ingredients (FIFO)

Monitor stock levels and report shortages to the Sous Chef or Head Chef

Train and supervise commis chefs and kitchen helpers in the pastry section

Maintain cleanliness and organization of the work area at all times

Follow food safety, sanitation, and hygiene standards strictly

Comply with company policies, kitchen SOPs, and labor regulations

Qualifications & Requirements

Proven experience as a Chef de Partie (Pastry) or Pastry Chef

Strong knowledge of pastry techniques, baking, and dessert presentation

Ability to work in a fast-paced kitchen environment

Good time management and organizational skills

Team player with a positive and professional attitude

Knowledge of food safety and hygiene standards (HACCP preferred)

Culinary school certificate or relevant training is an advantage

Skills & Competencies

Pastry and baking expertise

Attention to detail

Creativity and presentation skills

Leadership and teamwork

Ability to work under pressure

Strong sense of cleanliness and discipline

Hilton Hotel

Job Description

A Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist running the pastry section of the kitchen
• Ensure excellent quality throughout the dessert offerings
• Bring creativity to the pastry offerings
• Supervise and coordinate all pastry and dessert preparation and presentation
• Plan production to facilitate daily requirements
• Develop appropriate seasonal menu offerings
• Manage food cost controls to contribute to Food and Beverage revenue
• Ensure compliance with food hygiene and Health and Safety regulations

Pastry Chefs serving Hilton brands are 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:

• A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
• Approaches pastry in a creative way
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Dedicated to the delivery of exceptional service and continuous improvement

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

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings
• 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!

Accor Asia Corporate Offices

Job Description

Destination Hospitality Management

Job Description

Job Summary

We are looking for passionate and skilled Chefs at all levels to join our culinary team. From entry-level Commis Chefs to experienced Head Chefs, this role is ideal for individuals who are dedicated to food quality, creativity, teamwork, and operational excellence in a fast-paced kitchen environment.

Key Responsibilities

• Prepare, cook, and present food according to company standards and recipes

• Ensure food quality, taste, consistency, and presentation at all times

• Follow food safety, hygiene, and sanitation standards (HACCP)

• Assist in menu preparation, food costing, and inventory control (for senior levels)

• Manage kitchen operations during assigned shifts

• Supervise, train, and support junior kitchen team members (for Chef de Partie and above)

• Minimize food waste and control kitchen costs

• Maintain cleanliness and organization of kitchen and storage areas

• Work closely with service teams to ensure smooth operations

Requirements & Qualifications

• Relevant culinary experience based on position level

  • Commis Chef: Entry level or 1–2 years experience

  • Demi / Chef de Partie: 2–5 years experience

  • Sous Chef: 5+ years experience with supervisory skills

  • Head Chef: Strong leadership and full kitchen management experience

• Culinary education or professional training is an advantage

• Good knowledge of food preparation, kitchen operations, and hygiene standards

• Ability to work flexible hours, shifts, weekends, and holidays

• Team-oriented, proactive, and able to work under pressure

• Leadership and people management skills (for senior roles)

Panthera Group Co., Ltd.

Panthera Group was founded in 2005 as an amalgamation of food & beverage, nightlife, hotel, property, investment and management companies. Over those years, the company has grown to become the largest operator of bars, clubs and restaurants in Thailand.

Job Description

Responsibilities

• Oversee and manage all kitchen operations and staff

• Plan menus and ensure food quality, taste, and presentation standards

• Control food costs and manage inventory and purchasing

• Maintain kitchen cleanliness and food safety standards

• Train, supervise, and develop kitchen team members

• Coordinate with restaurant management and related departments

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef

• Strong leadership and team management skills

• Responsible, punctual, and able to work under pressure

• Knowledge of food cost control and food safety standards

• Able to work 6 days per week with a rotational day-off schedule (5 / 6 days)

Working Schedule

• 6 working days per week

• Rotational days off (5-day / 6-day rotation)

Working Location : Craft 23 - Sukhumvit

BOONLAPO COMPANY LIMITED

Job Description

Location: Pasticceria Cova, One Bangkok

Employment Type: Full-Time / Station Leadership

✨ Position Summary

The Chef de Partie (CDP) – Baker is responsible for managing the bakery station, producing artisanal breads, viennoiserie, and baked goods with precision and consistency. This role combines technical craftsmanship, mise en place discipline, and brand-aligned presentation to uphold Cova’s Milanese heritage and boutique standards.

🎯 Key Responsibilities

1. Station Ownership & Daily Production

• •Lead preparation and baking of breads, rolls, focaccia, and viennoiserie.

• •Ensure mise en place readiness, ingredient freshness, and station organization.

• Maintain consistency in taste, texture, and appearance across all bakery items.

2. Service Execution & Timing

• Bake and deliver products according to service schedules and boutique demand.

• Coordinate with pastry and savoury teams to align production with daily menus.

• Adjust baking times and volumes based on guest flow and retail requirements.

3. Quality Control & Brand Standards

• Conduct taste and visual checks before products reach retail or service counters.

• Ensure portion control, uniformity, and brand-aligned aesthetics.

• Report product inconsistencies or ingredient issues to the Sous-Chef.

4. Hygiene, Safety & Compliance

• Follow HACCP protocols and maintain accurate logs for baking temperatures and cleaning.

• Ensure proper handling of allergens and cross-contamination prevention.

• Keep bakery equipment and ovens clean, safe, and operational.

5. Collaboration & Team Support

• Communicate clearly with pastry chefs, FOH, and retail teams.

• Assist junior bakers with training, prep, and technique correction.

• Participate in daily briefings and contribute to a disciplined, respectful kitchen culture.

6. Inventory Awareness & Waste Control

• Monitor flour, yeast, dairy, and other bakery stock levels.

• Practice FIFO rotation and portion control to minimize waste.

• Assist in receiving and storing deliveries with quality checks and labeling.
  

🧠 Qualifications & Competencies

Experience

• 3–5 years in professional bakery or pastry kitchens.

• Prior experience in luxury or boutique hospitality preferred.

Technical Skills

• Skilled in bread-making, fermentation, dough handling, and viennoiserie techniques.

• Familiarity with HACCP, hygiene protocols, and oven temperature control.

• Basic understanding of inventory usage and portion control.

Soft Skills & Presence

• Strong communication in English; Thai a plus.

• High attention to detail and pride in craftsmanship.

• Calm, focused, and solution-oriented under pressure.

• Impeccable grooming and brand-aligned presence.
  

🌟 Brand DNA Alignment

The CDP Baker must consistently embody:

• Elegance in technique and product presentation.

• Precision in fermentation, baking, and timing.

• Warmth in teamwork and guest impact.

• Storytelling through heritage breads and artisanal craftsmanship.

• Discipline in hygiene, SOPs, and operational consistency.

• Emotional Resonance in creating bakery experiences that reflect Milanese charm.

📈 Performance Evaluation Criteria

• Station readiness and mise en place discipline.

• Consistency in taste, texture, and presentation.

• Hygiene compliance and audit scores.

• Team collaboration and communication.

• Responsiveness during peak hours and service challenges.

• Contribution to seasonal bakery menus and boutique activations.

Courtyard by Marriott North Pattaya

Job Description

JW Marriott

Job Description

Hyatt Regency

Job Description

Summary

Job Summary:

We are seeking an experienced and passionate Latin American Sous Chef to join our dynamic culinary team at Hyatt Regency Phuket Resort. The ideal candidate will bring authentic Latin American flavors and innovative techniques to our kitchen, ensuring an exceptional dining experience for our guests. The Latin American Sous Chef will assist in managing the kitchen, supervising food preparation, maintaining quality standards, and leading a team with enthusiasm and expertise.

Key Responsibilities:

Menu Development & Execution:

Design and develop authentic Latin American dishes, focusing on fresh, high-quality ingredients.
Ensure consistency in taste, quality, and presentation of all Latin American dishes.
Collaborate with the Executive Chef to introduce seasonal menus and specials.

Kitchen Management:

Assist in overseeing kitchen operations, ensuring smooth workflow during service.
Monitor food preparation and production to maintain quality control.
Ensure all dishes comply with food safety regulations and hygiene standards.

Team Leadership & Training:

Lead, mentor, and train the kitchen team on Latin American cuisine techniques and plating standards.
Foster a positive, collaborative, and high-performance kitchen culture.
Supervise and guide kitchen staff during service to maintain efficiency and quality.

Cost Control & Inventory Management:

Monitor food costs and ensure optimal inventory management.
Minimize waste and maximize the use of ingredients to maintain profitability.
Assist with supplier negotiations and sourcing of authentic Latin American ingredients.

Guest Satisfaction & Feedback:

Engage with guests to gather feedback and ensure a memorable dining experience.
Continuously improve and refine dishes based on guest preferences and trends

Job Summary:

We are seeking an experienced and passionate Latin American Sous Chef to join our dynamic culinary team at Hyatt Regency Phuket Resort. The ideal candidate will bring authentic Latin American flavors and innovative techniques to our kitchen, ensuring an exceptional dining experience for our guests. The Latin American Sous Chef will assist in managing the kitchen, supervising food preparation, maintaining quality standards, and leading a team with enthusiasm and expertise.

Key Responsibilities:

Menu Development & Execution:

Design and develop authentic Latin American dishes, focusing on fresh, high-quality ingredients.
Ensure consistency in taste, quality, and presentation of all Latin American dishes.
Collaborate with the Executive Chef to introduce seasonal menus and specials.

Kitchen Management:

Assist in overseeing kitchen operations, ensuring smooth workflow during service.
Monitor food preparation and production to maintain quality control.
Ensure all dishes comply with food safety regulations and hygiene standards.

Team Leadership & Training:

Lead, mentor, and train the kitchen team on Latin American cuisine techniques and plating standards.
Foster a positive, collaborative, and high-performance kitchen culture.
Supervise and guide kitchen staff during service to maintain efficiency and quality.

Cost Control & Inventory Management:

Monitor food costs and ensure optimal inventory management.
Minimize waste and maximize the use of ingredients to maintain profitability.
Assist with supplier negotiations and sourcing of authentic Latin American ingredients.

Guest Satisfaction & Feedback:

Engage with guests to gather feedback and ensure a memorable dining experience.
Continuously improve and refine dishes based on guest preferences and trends

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 

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

บริษัท เอเวอร์กรีน ฮอสพิทัลลิตี้ จำกัด

Job Description

Sheraton

Job Description

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

Jubilee Prestige Hotel Ratchadapisek

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Royal Orchid Sheraton Riverside Hotel Bangkok

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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.

Plaza Athenee Hotel (Thailand) Co., Ltd.

Job Description