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Hotel Sales Executive

Featured
Settha Palace HotelLaos - Vientiane

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 - Hotel Sales Executive

For our refined corporate functions & meetings operation with a function room for 150 pax theatre style, we are now welcoming applicants for the position of Hotel Sales Executive.

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 companies who need our meeting facilities and hotel room accommodations
  • Meeting directly with logistics staff at these companies to find out what their needs are in the coming months and identifying what the hotel can do for them
  • Writing and sending quotations and contracts to potential clients to secure future business
  • Ensuring that a booked event will go smoothly on the day of the event.
  • Soliciting corporate guest feedback
  • Using that feedback to help us improve our hotel services & operations
  • Improving the Standard Operating Procedures (SOPs) for sales & marketing

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 human connection and ability to learn.

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 really love the business of hotel sales & marketing within the context of a small boutique hotel.
  • You have a strong and adventurous disposition.
  • You’re a master at making sales calls and asking for the sale.
  • You truly love the sense of achievement in winning new business.
  • You are flexible and can change focus quickly.
  • You want the challenge of increasing our rooms business and meetings business.
  • You can start your new job here in Vientiane, Laos as soon as possible.

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 hotel Sales Executive in 4 or 5 star hotels
  • Previous experience living/working outside your home country, preferably in Asia.

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 with a strong hospitality background.
  • 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.

Candidates are invited to send in their CV with photo to:

Belmont International Hotels
Email: hrmlaos@belmontasia.com

Only short listed applicants will be contacted. Do not miss out on this rewarding opportunity!

  Apply Now  

Chef de Cuisine

Featured
Settha Palace HotelLaos - Vientiane

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 - Chef de Cuisine

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 Chef de Cuisine/ Head Chef (French/Mediterranean/Western Cuisine).

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

  • have experience in French/Mediterranean/Western Cuisine.
  • are an accomplished chef who loves to cook, with a passion for creating new dishes, a strong personal style, and desire the freedom in the creation of the menu.
  • gain satisfaction from meeting & talking with the guests in the restaurant.
  • have advanced culinary skills, including food production, creation of new dishes, and presentation skills.
  • have experience in a la carte and banquet cookery as well as cocktail style finger food.
  • have a minimum of 3 years experience supervising in a medium volume, scratch-cooking kitchen.
  • have strong organization and communication skills because you have to coordinate and work with other departments in the hotel.
  • are willing to work with a young team who will need hands on training from you.

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.


Do not miss out on this rewarding opportunity!

  Apply Now  

Pastry Chef

6-Aug-2024
Hilton Hotel | 38198Thailand - Hua Hin, Prachuap Khiri Khan
This job post is more than 31 days old and may no longer be valid.

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
What are we looking for?

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!

Hygiene Manager/ Assistant Hygiene Manager

1-Aug-2024
Marriott International | 37825Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

 

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATION

Education:                            Technical, Trade, or Vocational School Degree.

Related Work Experience:    4 to 6 years of related work experience.

Supervisory Experience:       At least 2 years of supervisory experience.

License or Certification:        None

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Pastry Chef

31-Jul-2024
Marriott International | 37751Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

 

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATION

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

 

Head Chef/Sous Chef

31-Jul-2024
Paper Plane Project Co., Ltd. | 37738Thailand - Phra Khanong, Bangkok
This job post is more than 31 days old and may no longer be valid.

Paper Plane Project Co., Ltd.


Job Description

Tahona is a cutting-edge cocktail bar located on the 32nd floor of the intercontinental Sukhumvit. It embodies the innovative concept of “cycle and resumption,” where guests enjoy a unique blend of expertly crafted cocktails and delectable bites in a dynamic and vibrant atmosphere, Tahona is not just a bar; It’s an experience that fuses the artistry of mixology with the culinary delights of the highest quality.

Sanctuary is a luxurious rooftop destination nestled on the 34th floor, offering patrons a haven of elegance and sophistication high above the city skyline. As you step into Sanctuary, you are greeted by an atmosphere of serenity and refinement, where every detail is crafted to evoke a sense of tranquility and indulgence.

 

Qualification

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

• Experience in French cuisine or have knowledge in French food (prefer)

• Fluent in English and Thai

• Knowledge in Thai ingredient

 

Job Description

 

Team Operations Task

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• 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.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

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

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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

• Demonstrate new cooking techniques and equipment to staff.

 

Setting and Maintaining Goals Task

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

 

Standards and Responsibilities Task

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

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

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

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

 

Customer Service Task

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

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

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

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

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

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

 

Personal Skill Improvement Task

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

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Executive Sous Chef

31-Jul-2024
Marriott International | 37745Thailand - Phuket
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

  • Provides direction for all day-to-day operations.
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • 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.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.
  • Knows and implements the brand's safety standards. 

Ensuring Culinary Standards and Responsibilities are Met

  • Provides direction for menu development.
  • Monitors the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

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.
  • Ensures employees are treated fairly and equitably.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  • Observes service behaviors of employees and provides feedback to individuals and or managers.
  • Manages employee progressive discipline procedures for areas of responsibility.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities 

  • Provides information to executive teams, managers and 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.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Assistant Manager, The Kitchen Table

30-Jul-2024
Marriott International | 37596Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education:                                High school diploma or G.E.D. equivalent.

Related Work Experience:       At least 2 years of related work experience.

Supervisory Experience:          At least 1 year of supervisory experience.

License or Certification:           None

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Executive Pastry Chef

30-Jul-2024
Marriott International | 37598Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE 

Education and Experience

  • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Ensures and 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.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Recognizes superior quality products, presentations and flavor.
  • Maintains food preparation handling and correct storage standards.
  • Maintains purchasing, receiving and food storage standards.
  • Supports procedures for food & beverage portion and waste controls.
  • Follows proper handling and right temperature of all food products.
  • Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Ensures compliance with all applicable laws and regulations.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Assists in determining how food should be presented and creates decorative food displays.

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.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Sets a positive example for guest relations.
  • Empowers employees to provide excellent customer service.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Strives to improve service performance.

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.
  • Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
  • Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities 

  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Ensures property policies are administered fairly and consistently.
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities 

  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Brings issues to the attention of the department manager and Human Resources as necessary.
  • Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.

From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Executive Chef - Four Points by Sheraton Bangkok, Sukhumvit 22

30-Jul-2024
Marriott International | 37600Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

HOTEL DESCRIPTION

The Hotel is located along Sukhumvit Soi 22 and is approximately 430 M or 5 minutes’ walk away from the main Sukhumvit road. Situated diagonally behind Bangkok Marriott Marquis Queen’s Park, the site is surrounded by a wide range of food and beverage outlets, massage shops and other auxiliary facilities. The site location benefits from the proximity to Phrom Phong BTS station and two popular shopping malls (Emporium and The EmQuartier). A mixed-use development comprising retail and office components named ‘Emsphere’ is currently under construction and is slated to open in 2020, which is anticipated to be a strong demand generator that drives both leisure and corporate/MICE demand for the Hotels. Four Points by Sheraton Bangkok, Sukhumvit 22 Tower will offer 238 rooms and Four Points by Sheraton Bangkok, Sukhumvit 22 will be a new standalone hotel located next to FP Sukhumvit 22 Tower on the same site with 77 guest rooms. Both hotels are slated to open at the same time by Q4 2024.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

  • Leads kitchen management team.
  • Provides direction for all day-to-day operations.
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • 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.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.
  • Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

  • Provides direction for menu development.
  • Monitors the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

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.
  • Ensures employees are treated fairly and equitably.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  • Observes service behaviors of employees and provides feedback to individuals and or managers.
  • Manages employee progressive discipline procedures for areas of responsibility.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities 

  • Provides information to executive teams, managers and 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.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Junior Sous Chef - Main Kitchen

30-Jul-2024
Marriott International | 37619Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education:                            Technical, Trade, or Vocational School Degree.

Related Work Experience:    4 to 6 years of related work experience.

Supervisory Experience:       At least 2 years of supervisory experience.

License or Certification:        None

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Executive Chef (24093869)

30-Jul-2024
Marriott International | 37620Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

JOB SUMMARY

 

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

 

CANDIDATE PROFILE

 

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

 

CORE WORK ACTIVITIES

 

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• 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.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

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

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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

• Demonstrate new cooking techniques and equipment to staff.

 

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

 

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

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

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

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

 

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

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

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

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

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

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

 

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.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

 

Additional Responsibilities 

• Provides information to executive teams, managers and 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.

Executive Banquet Chef

26-Jul-2024
Marriott International | 37380Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

Determine how food should be presented using the BEO and create decorative food displays. Prepare special meals or substitute items. Assist with Banquet plate-ups. Communicate any assistance needed during busy periods to the Chef. Ensure proper portion, arrangement, and food garnish. Monitor the quality and quantity of food that is prepared and the portions that are served. Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; protect company assets. Support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Brand Chef / Executive Chef

26-Jul-2024
Culex Hospitality | 37391Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Culex Hospitality


Job Description

Overview: We are seeking an experienced Brand Chef for a new International concept in DUBAI to lead our culinary team and ensure excellence across all our restaurant kitchens. This role involves guiding chefs, standardizing menus, maintaining quality, and optimizing kitchen operations.

Key Responsibilities:

  1. Culinary Leadership: Lead and guide chefs, uphold food quality and presentation standards, and suggest innovative menu ideas.
  2. Menu Development: Standardize recipes and use customer feedback for menu enhancements.
  3. Quality Control: Conduct food quality inspections and address consistency issues.
  4. Training & Development: Develop and conduct training programs for kitchen staff.
  5. Operational Efficiency: Optimize kitchen workflows and collaborate with the operations team.
  6. Inventory Management: Oversee inventory control, monitor food costs, and implement cost-effective practices.
  7. Health & Safety: Ensure compliance with health and safety regulations.
  8. New Openings: Oversee kitchen setup and training for new restaurant openings.
  9. Collaboration: Align culinary objectives with business goals and maintain effective communication with teams.

Requirements:

  • Proven experience as a Brand Chef or similar role.
  • Strong leadership and team management skills.
  • Expertise in menu development and standardization.
  • Excellent knowledge of food safety and sanitation regulations.
  • Ability to optimize kitchen operations and manage inventory.

Emphasis: This role places a strong emphasis on New Restaurant opening and menu development. The successful candidate will play a pivotal role in establishing kitchen operations for new locations and developing a diverse, high-quality International Menu that appeals to a broad range of customers.

Jr. Sous Chef - Bakery

26-Jul-2024
Marriott International | 37381Thailand - Samut Prakan
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: None

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savoring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savor the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savor the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Executive Chef- Italian Restaurant

25-Jul-2024
Marriott International | 37266Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

 

CANDIDATE PROFILE

 

Education and Experience

  • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

 

CORE WORK ACTIVITIES

 

Leading Kitchen Operations for Property

  • Leads kitchen management team.
  • Provides direction for all day-to-day operations.
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • 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.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment to staff.

 

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.
  • Knows and implements the brand's safety standards.

 

Ensuring Culinary Standards and Responsibilities are Met

  • Provides direction for menu development.
  • Monitors the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented and create decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

 

Ensuring Exceptional Customer Service

  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

 

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.
  • Ensures employees are treated fairly and equitably.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  • Observes service behaviors of employees and provides feedback to individuals and or managers.
  • Manages employee progressive discipline procedures for areas of responsibility.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

 

Additional Responsibilities 

  • Provides information to executive teams, managers and 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.

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Junior Sous Chef - All Day Dining, The Ritz-Carlton

25-Jul-2024
Marriott International | 37271Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: None

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Sous Chef - Khao Lak Marriott Beach Resort & Spa

25-Jul-2024
Marriott International | 37272Thailand - Phang Nga
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

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

 

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Junior Sous Chef - Khao Lak Marriott Beach Resort & Spa

25-Jul-2024
Marriott International | 37278Thailand - Phang Nga
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

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

 

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Chef de Cuisine - Courtyard by Marriott Phuket, Patong Beach Resort

25-Jul-2024
Marriott International | 37273Thailand - Phuket
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

JOB SUMMARY

Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

 

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

 

CORE WORK ACTIVITIES

Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.

• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the specialty restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the specialty restaurant.

• Ensures compliance with all applicable laws and regulations.

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

• Estimates daily specialty restaurant production needs.

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

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

• Determines how food should be presented and creates decorative food displays.

 

Leading Kitchen Team

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

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

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

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

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

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

 

Establishing and Maintaining Specialty Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

 

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.

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

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

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

 

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.

• Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

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

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

 

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.

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun.
 

In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Sous Chef (All Day Dining)

25-Jul-2024
Marriott International | 37279Thailand - Phuket
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

Maintain kitchen logs for food safety program compliance. Monitor stock of kitchen supplies and food. Determine how food should be presented and create decorative food displays. Monitor the quantity of food that is prepared and the portions that are served. Set-up and break down workstation. Prepare ingredients for cooking, including portioning, chopping, and storing food. Pull food from freezer storage to thaw in the refrigerator. Weigh, measure, and mix ingredients according to recipes or personal judgment. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.


At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savoring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savor the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savor the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Sous Chef - Thai cuisine

22-Jul-2024
Marriott International | 36927Thailand - Chiang Rai
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

 

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATION

Education:                            Technical, Trade, or Vocational School Degree.

Related Work Experience:    4 to 6 years of related work experience.

Supervisory Experience:       At least 2 years of supervisory experience.

License or Certification:        None

 

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.



At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Executive Chef

17-Jul-2024
Luxury Hotels & Resorts (Thailand) Ltd. | 36665Thailand - Ko Samui, Surat Thani
This job post is more than 31 days old and may no longer be valid.

Luxury Hotels & Resorts (Thailand) Ltd.


Job Description

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• 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.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

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

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

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

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

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

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

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

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

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

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

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

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.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities 

• Provides information to executive teams, managers and 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.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Indian Chef de Cuisine

16-Jul-2024
Accor Asia Corporate Offices | 36592Thailand - Thai Mueang, Phang Nga
This job post is more than 31 days old and may no longer be valid.

Accor Asia Corporate Offices


Job Description


Company Description


Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,
Join us and become a Heartist®.


Job Description


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

Qualifications


  • Excellent grooming standards;
  • Strong supervisory skills;
  • Good Communication Skills;
  • Excellent organisational and planning skills;
  • Approaches food in a creative way;
  • Willingness to learn;
  • Commitment to delivering a high level of customer service;
  • Strong Sous Chef or previous Chef de Cuisine Experience;
  • Positive attitude.

Executive Sous Chef (Banquets)

15-Jul-2024
BHIRAJ BURI GROUP | 36539Thailand - Bang Na, Bangkok
This job post is more than 31 days old and may no longer be valid.

BHIRAJ BURI GROUP


Job Description

Key Responsibilities:

  • Menu Planning and Development:
    • Collaborate with the Executive Chef to create and update banquet menus.
    • Design menus that meet the specific needs and preferences of clients, considering dietary restrictions and seasonal ingredients.
    • Ensure that menu items are prepared in a cost-effective and efficient manner.
  • Food Preparation and Presentation:
    • Supervise the preparation and presentation of all banquet dishes.
    • Ensure that all food items are prepared according to established recipes and quality standards.
    • Oversee portion control and presentation to maintain consistency and high standards.
  • Kitchen Management:
    • Manage day-to-day kitchen operations for the banquet department.
    • Supervise and train kitchen staff, ensuring proper culinary techniques and adherence to safety and sanitation regulations.
    • Coordinate with the banquet service team to ensure timely and efficient food service during events.
  • Inventory and Cost Control:
    • Monitor food inventory levels and order supplies as needed.
    • Implement cost control measures to minimize waste and optimize food costs.
    • Maintain accurate records of food costs, inventory, and waste.
  • Quality Assurance:
    • Conduct regular inspections of the kitchen and banquet areas to ensure cleanliness and compliance with health and safety regulations.
    • Address any issues or concerns related to food quality, service, or staff performance promptly and effectively.
    • Continuously seek ways to improve banquet operations and guest satisfaction.

Executive Chef

13-Jul-2024
Hilton Hotel | 36463Thailand - Hua Hin, Prachuap Khiri Khan
This job post is more than 31 days old and may no longer be valid.

Hilton Hotel


Job Description

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

What will I be doing?

As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

  • Lead of the kitchen brigade and ensure ongoing development of Team Members
  • Identify an effective approach to succession planning
  • Create menus that meet and exceed customers' needs and conform to brand standards
  • Ensure the consistent production of high quality food through all hotel food outlets
  • Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
  • Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
  • Manage department operations, including budgeting, forecasting, resource planning, and waste management
  • Manage all aspects of the kitchen including operational, quality and administrative functions
  • Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
  • Ensuring adequate resources are available according to business needs
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
  • Maintain good communication and work relationships in all hotel areas
  • Ensure that staffing levels are maintained to cover business demands
  • Ensure monthly communication meetings are conducted and post-meeting minutes generated
  • Manage staff performance issues in compliance with company policies and procedures
  • Recruit, manage, train and develop the kitchen team
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
  • Manage financial performance of the department so all planning is in line with hotel objectives
  • Manage food control systems are adhered to them  so margins are on target in a pro-active way
  • Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
  • Be environmentally aware
  • Ensure food wastage program is adhered to so that margins are on target
  • Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
What are we looking for?

An Executive 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:

  • Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
  • Excellent leadership skills
  • A creative approach to the production of high quality food
  • A business focused approach to managing a hotel kitchen
  • Excellent communication skills
  • Ability to build relationships, internal and external, to the hotel and the Company
  • Excellent planning and organizational skills
  • Ability to multi-task and meet deadlines
  • A current, valid, and relevant trade qualification (proof may be required)

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

  • A certification in management
  • 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!

Executive Sous Chef

13-Jul-2024
Hilton Hotel | 36464Thailand - Hua Hin, Prachuap Khiri Khan
This job post is more than 31 days old and may no longer be valid.

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
What are we looking for?

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!

Executive Chef

12-Jul-2024
Premium Thai Brands Co., Ltd. | 36398Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Premium Thai Brands Co., Ltd.


Job Description

Key Responsibilities:

Menu Development and Planning:

  • Design and update the menu, focusing on seasonal ingredients, customer preferences, and food trends.
  • Develop new recipes and culinary techniques to keep the menu exciting and fresh.
  • Ensure that all dishes are prepared to the highest standards of quality and presentation.

Kitchen Management:

  • Supervise and coordinate all kitchen staff, including chefs, cooks, and dishwashers.
  • Conduct regular training sessions to improve skills and maintain high kitchen standards.
  • Schedule staff shifts to ensure adequate coverage and efficient operation during all service hours.

Food Preparation and Quality Control:

  • Oversee daily food preparation and ensure consistency in taste and presentation.
  • Inspect final dishes to ensure they meet the restaurant's quality standards before they are served to guests.
  • Implement and monitor food safety and sanitation standards.

Inventory and Cost Control:

  • Monitor food inventory levels and order supplies as needed.
  • Maintain a detailed record of stock levels, ensuring proper rotation to minimize waste.
  • Develop and implement strategies to control food costs while maintaining high quality.
  • Conduct regular cost analysis and adjust purchasing and menu pricing accordingly.

Budget Management:

  • Prepare and manage the kitchen budget, including labor, food, and equipment costs.
  • Track and analyze financial performance, making adjustments to stay within budgetary constraints.
  • Collaborate with the Restaurant Manager to develop and maintain financial targets.

Vendor Relations:

  • Establish and maintain relationships with food suppliers and vendors.
  • Negotiate pricing and contracts to ensure the best quality and cost-effectiveness of ingredients.
  • Regularly review supplier performance and make changes as necessary.

Staff Recruitment and Development:

  • Hire, train, and evaluate kitchen staff, ensuring a skilled and motivated team.
  • Foster a positive work environment that encourages teamwork and professional growth.
  • Address and resolve staff issues or conflicts promptly and effectively.

Customer Interaction:

  • Occasionally interact with guests to gather feedback and ensure satisfaction with the dining experience.
  • Respond to and resolve any customer complaints or issues related to food quality or service.

Administrative Duties:

  • Maintain accurate records of kitchen activities, including inventory, staffing, and financial reports.
  • Ensure compliance with all health and safety regulations and company policies.

Requirements:
- Proven experience as an Executive Chef or Head Chef, with a strong background in Thai cuisine.
- Culinary degree or equivalent experience.
- Excellent leadership and team management skills.
- Strong understanding of budgeting, inventory management, and cost control.
- Creativity and a passion for culinary arts.
- Ability to work in a fast-paced environment and handle pressure.
- Knowledge of food safety and sanitation regulations.
Preferred Qualifications:
- Certification from a culinary institution.
- Experience in a rooftop or high-volume restaurant setting.
- Strong business acumen and understanding of the latest food trends.

Chinese Sous Chef

12-Jul-2024
Hilton | 36405Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Hilton


Job Description

JOB DESCRIPTION

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

  • Manage all aspects of the kitchen including operational, quality and administrative functions
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure foods are of good quality and stored correctly
  • Contribute to menu creation by responding and incorporating Guest feedback
  • Ensure the consistent production of high quality food through all hotel food outlets
  • Manage customer relations when necessary, in the absence of the Executive Chef
  • Ensure resources support the business needs through the effective management of working rotations
  • Support brand standards through the training and assessment of the Team
  • Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Report maintenance, hygiene and hazard issues
  • Be environmentally aware

What are we looking for?

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!

Sous Chef-Horizon

12-Jul-2024
Hilton | 36407Thailand - Chon Buri
This job post is more than 31 days old and may no longer be valid.

Hilton


Job Description

JOB DESCRIPTION

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

  • Manage all aspects of the kitchen including operational, quality and administrative functions
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure foods are of good quality and stored correctly
  • Contribute to menu creation by responding and incorporating Guest feedback
  • Ensure the consistent production of high quality food through all hotel food outlets
  • Manage customer relations when necessary, in the absence of the Executive Chef
  • Ensure resources support the business needs through the effective management of working rotations
  • Support brand standards through the training and assessment of the Team
  • Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Report maintenance, hygiene and hazard issues
  • Be environmentally aware

What are we looking for?

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!

Executive Chef.

12-Jul-2024
Hilton | 36413Thailand - Surat Thani
This job post is more than 31 days old and may no longer be valid.

Hilton


Job Description

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.  

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.  

What will I be doing? 

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

  • Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.  
  • Work at off-site events when requested. 
  • Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. 
  • Work seamlessly with recipes, standards and plating guides. 
  • Maintain all HACCP aspects within the hotel operation.  
  • Use all equipment, tools and machines appropriately. 
  • Focus on constantly improving the training manuals and SOPs. 
  • Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. 
  • Assist in inventory taking. 
  • Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
  • Prepare menus as requested. 
  • Work on new dishes for food tastings and photo taking. 
  • Attend service briefings. 
  • Communicate effectively with the Service team. 
  • Control stations within the kitchen. 
  • Effectively respond to every guests’ requests. 
  • Learn and adapt to changes. 
  • Be receptive to constructive feedback. 
  • Purchase for and control production. 
  • This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. 
  • Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 
  • 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 ensure ingredients in the refrigerators are checked and replaced appropriately. 
  • Report to the chefs on issues and take appropriate action. 
  • Ensure that recipes and costings are established and updated. 
  • Select team members who display qualities and attributes that reflect the department standards. 
  • Monitor food quality and quantity to ensure the most economical usage of ingredients. 
  • Advise new menus and seasonal food concept changes. 
  • Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. 
  • Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
  • 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 necessary steps to maintain the highest possible standards in this area. 
  • Attend communication meetings ensure that all assigned team members receive this communication. 
  • 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. 
  • Coordinate, organize and participate in all production pertaining to the kitchen.  
  • Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
  • Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
  • Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. 
  • Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. 
  • Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
  • Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. 
  • Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. 
  • 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? 

An Executive 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 diploma or equivalent. 
  • 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. 
  • At least 8 years of experience as a Main Chef. 
  • Up to date with sanitation classes. 
  • Possess a valid health certificate. 
  • Good command in English, both verbal and written to meet business needs. 
  • Work experience in similar capacity with international chain hotels. 
  • A major in cooking, advantageous. 

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! 

Sous Chef - Thai cuisine

10-Jul-2024
Luxury Hotels & Resorts (Thailand) Ltd. | 36359Thailand - Chiang Rai
This job post is more than 31 days old and may no longer be valid.

Luxury Hotels & Resorts (Thailand) Ltd.


Job Description

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education:                            Technical, Trade, or Vocational School Degree.

Related Work Experience:    4 to 6 years of related work experience.

Supervisory Experience:       At least 2 years of supervisory experience.

License or Certification:        None

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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Executive chef

10-Jul-2024
the grammergroup co.ltd | 36232Thailand - Vadhana, Bangkok
This job post is more than 31 days old and may no longer be valid.

the grammergroup co.ltd


Job Description

About Tulum Skybar: Tulum Skybar is a vibrant and elegant Mexican-themed rooftop bar and restaurant located in the heart of Bangkok. We are dedicated to providing our guests with an exceptional dining experience, featuring authentic Mexican cuisine with a modern twist. Our venue offers a stunning ambiance, high-quality food and drinks, engaging music, and entertainment.

Job Summary: We are seeking a talented and experienced Executive Chef to join our team at Tulum Skybar. The Executive Chef will be responsible for overseeing the culinary operations of our restaurant, ensuring the highest standards of food quality, presentation, and service. The ideal candidate will have a passion for Mexican cuisine, strong leadership skills, and the ability to create innovative and delicious dishes that align with our brand.

Key Responsibilities:

  1. Menu Development:
    • Create and design an authentic Mexican menu with a modern twist, incorporating seasonal ingredients and culinary trends.
    • Develop new recipes and update existing ones to keep the menu fresh and exciting.
    • Ensure all dishes meet the highest standards of quality and presentation.
  2. Kitchen Management:
    • Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating.
    • Manage and train kitchen staff, ensuring they adhere to food safety and sanitation standards.
    • Maintain inventory levels and order supplies as needed to ensure a well-stocked kitchen.
  3. Quality Control:
    • Monitor food quality and consistency, conducting regular taste tests and inspections.
    • Implement and enforce food safety and hygiene practices in accordance with local regulations.
    • Address and resolve any issues related to food quality or customer complaints.
  4. Cost Management:
    • Develop and manage the kitchen budget, controlling food costs and minimizing waste.
    • Analyze food costs and adjust recipes or portion sizes to ensure profitability.
    • Negotiate with suppliers to secure the best prices for ingredients and supplies.
  5. Collaboration and Innovation:
    • Work closely with the restaurant management team to develop and execute special events, promotions, and seasonal menus.
    • Stay updated on culinary trends and incorporate them into the menu to attract and retain customers.
    • Foster a positive and collaborative work environment, encouraging creativity and teamwork among the kitchen staff.
  6. Customer Experience:
    • Ensure all dishes are prepared and served to the highest standards, providing an exceptional dining experience for our guests.
    • Interact with customers to gather feedback and make improvements based on their suggestions.
    • Uphold the Tulum Skybar brand and reputation through consistent and outstanding culinary offerings.

Qualifications:

  • Proven experience as an Executive Chef or in a similar leadership role within a high-end restaurant or hotel.
  • Expertise in Mexican cuisine, with a deep understanding of traditional ingredients and cooking techniques.
  • Strong leadership and management skills, with the ability to motivate and inspire a team.
  • Excellent organizational and time-management abilities.
  • Knowledge of food safety and sanitation regulations.
  • Creativity and passion for culinary arts, with a focus on delivering exceptional dining experiences.
  • Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
  • Strong communication and interpersonal skills.
  • Culinary degree or equivalent professional experience.

Executive Sous Chef

9-Jul-2024
Accor Asia Corporate Offices | 36162Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Accor Asia Corporate Offices


Job Description


คำอธิบายเกี่ยวกับบริษัท


Novotel Bangkok Platinum Pratunam sits in the heart of Bangkok’s fashion and shopping district. Connecting to the city’s top attractions and public transport hubs. Take Bangkok’s central skywalk to the central of  shopping centres for a shopping paradise. Step just outside the hotel to browse the bargains at Pratunam Fashion Mall or the market across the street.


คำอธิบายงาน


  • Executive Sous Chef directs the operation of all kitchens, including food preparation, quality control, physical maintenance of equipment and inventory functions.
  • Ensuring a high standard of all food preparation, service and hygiene in all kitchens, in accordance to the standards set forth by the management, and take charge of the overall kitchen operations in the absence of the Executive Chef.

คุณสมบัติ


  • Proven experience in similar positions for reputable establishments.
  • Detailed knowledge of International cuisine and banquet setting.
  • Understanding of cost control, inventory recording and management.
  • Familiar with local requirements and sanitation regulations.
  • Knowledge of HACCP

ข้อมูลเพิ่มเติม


  • All Heartist Membership - take advantage of  discounts on accommodation and food & beverage in Accor Hotels worldwide.
  • Develop your talent through learning programs by Academy Accor.
  • Opportunity to grow within property and across the world!

Sous Chef

4-Jul-2024
Accor Asia Corporate Offices | 35892Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Accor Asia Corporate Offices


Job Description


Company Description


Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,
Join us and become a Heartist®.


Job Description


The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. This is achieved through the delegation of work to all kitchen personnel.

Approach all encounters with guests and employees in a friendly, service oriented manner.

Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.

Supervise kitchen staff including training, recognition and performance feedback.

Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications..

Schedule kitchen employees according to business needs and forecasts.

Enforce cleanliness standards throughout the kitchen.

Inspect all kitchen areas.

Take an active role in menu change considerations.

Coach counsel and mentor all cooks.

Attend assigned meeting including F&B, Safety and staff.


Qualifications


Culinary degree and at least 4 years of progressive experience in a hotel or a related field.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high pressure situations, maintaining composure and objectivity.

Must be effective in handling problems in the workplace, including anticipating, preventing identifying and solving problems as needed.

Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.

Must be able to work with and understand financial information, data and basic arithmetic functions.

Main Kitchen Sous Chef

4-Jul-2024
Accor Asia Corporate Offices | 35896Thailand - Samut Prakan
This job post is more than 31 days old and may no longer be valid.

Accor Asia Corporate Offices


Job Description


Company Description


The only official airport hotel in Suvarnabhumi Airport and the best 4-star hotel in Bangkok. This airport hotel offers 612 rooms and suites designed with an intriguing Thai influence and a complete of all you needs.

Novotel Bangkok Suvarnabhumi Airport Hotel is 24-Hour Flexi – with no set check-in time, arrive when it suits you and checkout 24 hours later.


Job Description


•Supervise the function of all Western kitchens for Banqueting and a la carte, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.

•Control and analyse on a on-going basis the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and Marketing; Operating food cost; Cleanliness, sanitation, hygiene.

•Strict implementation and follow through with all Hotel Standard Health and Hygiene Requirements


Qualifications


•Able to understand and work with recipes in order to implement consistency in taste and presentation of the Western food

•5 Stars background with knowledgeable of Banquet and a la carte

•Extensive knowledge of HACCP and a proactive approach to all Health and Hygiene aspects are required

Executive Chef

2-Jul-2024
Private Advertiser | 35705Thailand - Chiang Mai
This job post is more than 31 days old and may no longer be valid.

Private Advertiser


Job Description

Responsibilities:

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

Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Kitchen as well as stewarding operations.  
Work at off-site events when requested. 
Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. 
Work seamlessly with recipes, standards and plating guides. 
Maintain all HACCP aspects within the hotel operation.  
Use all equipment, tools and machines appropriately. 
Focus on constantly improving the training manuals and SOPs. 
Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. 
Assist in inventory taking. 
Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
Prepare menus as requested. 
Work on new dishes for food tastings and photo taking. 
Attend service briefings. 
Communicate effectively with the Service team. 
Control stations within the kitchen. 
Effectively respond to every guests’ requests. 
Learn and adapt to changes. 
Be receptive to constructive feedback. 
Purchase for and control production. 
This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. 
Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 
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 ensure ingredients in the refrigerators are checked and replaced appropriately. 
Report to the chefs on issues and take appropriate action. 
Ensure that recipes and costings are established and updated. 
Select team members who display qualities and attributes that reflect the department standards. 
Monitor food quality and quantity to ensure the most economical usage of ingredients. 
Advise new menus and seasonal food concept changes. 
Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. 
Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
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 necessary steps to maintain the highest possible standards in this area. 
Attend communication meetings ensure that all assigned team members receive this communication. 
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. 
Coordinate, organize and participate in all production pertaining to the kitchen.  
Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. 
Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. 
Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. 
Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. 
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. 
 

Qualifications ;

High School diploma or equivalent. 
10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. 
At least 8 years of experience as a Main Chef. 
Up to date with sanitation classes. 
Possess a valid health certificate. 
Good command in English, both verbal and written to meet business needs. 
Work experience in similar capacity with international chain hotels. 
A major in cooking, advantageous. 

Executive Chef (Office at Park Venture Ploenchit)

2-Jul-2024
Sodexo Services (Thailand) Ltd. | 35707Thailand - Pathum Wan, Bangkok
This job post is more than 31 days old and may no longer be valid.

Sodexo Services (Thailand) Ltd.


Job Description

Key Result Areas:

Responsibilities:

The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

This position is recognized as the technical expert, teacher and trainer for other chefs


Core competencies: Leadership, Management, Planning

  • To maintain a positive relationship with all customers and maintain the integrity of Sodexo by demonstrating positive feedback at all times in line with Customer Service training guidelines
  • To deal effectively with customer complaints and follow up with Unit Managers promptly
  • To ensure that all food items are of a high standard in presentation and content to the Sodexo standards
  • Knowledge of contemporary food trends
  • Well groomed and able to represent Sodexo in a professional manner
  • Self motivated
  • Creativity and an eye for detail
  • Be an active member of the hospitality industry
  • Passionate about food
  • To ensure that batch style cooking is completed following Company guidelines for time, temperature and quality control
  • To offer ideas and suggestions concerning menu planning and menu costing
  • To understand and maintain all Sodexo HACCP procedures
  • To follow and maintain Company food safety procedures at all times
  • To carry out any other duties as requested by the Chief Operating Officer or his delegate
  • To attend meetings and training courses as required
  • service team, monitoring and solving personnel issues as they arise within the department
  • To organise formal training and provide structured on-the-job training.  Identify and address individual training needs
  • To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures
  • To implement directions from Sodexo Senior Management


 

Authorities:

  •        To take whatever actions are necessary to ensure the safety of all customers, clients and staff within the operation.
  •        To manage kitchen staff in daily duties to ensure best practice according to Sodexo Company guidelines

Key Competencies:

Special qualifications:

The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Education: 

The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience - a culinary degree, - excellent management skills, and experience with food and labor management systems, experience training and leading a culinary staff.

Executive Chef

1-Jul-2024
Hilton | 35651Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Hilton


Job Description

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.  

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.  

What will I be doing? 

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

  • Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.  
  • Work at off-site events when requested. 
  • Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. 
  • Work seamlessly with recipes, standards and plating guides. 
  • Maintain all HACCP aspects within the hotel operation.  
  • Use all equipment, tools and machines appropriately. 
  • Focus on constantly improving the training manuals and SOPs. 
  • Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. 
  • Assist in inventory taking. 
  • Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
  • Prepare menus as requested. 
  • Work on new dishes for food tastings and photo taking. 
  • Attend service briefings. 
  • Communicate effectively with the Service team. 
  • Control stations within the kitchen. 
  • Effectively respond to every guests’ requests. 
  • Learn and adapt to changes. 
  • Be receptive to constructive feedback. 
  • Purchase for and control production. 
  • This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. 
  • Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 
  • 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 ensure ingredients in the refrigerators are checked and replaced appropriately. 
  • Report to the chefs on issues and take appropriate action. 
  • Ensure that recipes and costings are established and updated. 
  • Select team members who display qualities and attributes that reflect the department standards. 
  • Monitor food quality and quantity to ensure the most economical usage of ingredients. 
  • Advise new menus and seasonal food concept changes. 
  • Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. 
  • Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
  • 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 necessary steps to maintain the highest possible standards in this area. 
  • Attend communication meetings ensure that all assigned team members receive this communication. 
  • 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. 
  • Coordinate, organize and participate in all production pertaining to the kitchen.  
  • Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
  • Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
  • Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. 
  • Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. 
  • Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
  • Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. 
  • Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. 
  • 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? 

An Executive 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 diploma or equivalent. 
  • 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. 
  • At least 8 years of experience as a Main Chef. 
  • Up to date with sanitation classes. 
  • Possess a valid health certificate. 
  • Good command in English, both verbal and written to meet business needs. 
  • Work experience in similar capacity with international chain hotels. 
  • A major in cooking, advantageous. 

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! 

Executive Chef

1-Jul-2024
Hilton | 35655Thailand - Surat Thani
This job post is more than 31 days old and may no longer be valid.

Hilton


Job Description

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.  

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.  

What will I be doing? 

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

  • Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.  
  • Work at off-site events when requested. 
  • Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. 
  • Work seamlessly with recipes, standards and plating guides. 
  • Maintain all HACCP aspects within the hotel operation.  
  • Use all equipment, tools and machines appropriately. 
  • Focus on constantly improving the training manuals and SOPs. 
  • Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. 
  • Assist in inventory taking. 
  • Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
  • Prepare menus as requested. 
  • Work on new dishes for food tastings and photo taking. 
  • Attend service briefings. 
  • Communicate effectively with the Service team. 
  • Control stations within the kitchen. 
  • Effectively respond to every guests’ requests. 
  • Learn and adapt to changes. 
  • Be receptive to constructive feedback. 
  • Purchase for and control production. 
  • This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. 
  • Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 
  • 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 ensure ingredients in the refrigerators are checked and replaced appropriately. 
  • Report to the chefs on issues and take appropriate action. 
  • Ensure that recipes and costings are established and updated. 
  • Select team members who display qualities and attributes that reflect the department standards. 
  • Monitor food quality and quantity to ensure the most economical usage of ingredients. 
  • Advise new menus and seasonal food concept changes. 
  • Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. 
  • Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
  • 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 necessary steps to maintain the highest possible standards in this area. 
  • Attend communication meetings ensure that all assigned team members receive this communication. 
  • 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. 
  • Coordinate, organize and participate in all production pertaining to the kitchen.  
  • Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
  • Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
  • Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. 
  • Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. 
  • Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
  • Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. 
  • Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. 
  • 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? 

An Executive 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 diploma or equivalent. 
  • 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. 
  • At least 8 years of experience as a Main Chef. 
  • Up to date with sanitation classes. 
  • Possess a valid health certificate. 
  • Good command in English, both verbal and written to meet business needs. 
  • Work experience in similar capacity with international chain hotels. 
  • A major in cooking, advantageous. 

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! 

Executive Sous Chef

28-Jun-2024
LSG Sky Chefs (Thailand) Limited | 35505Thailand - Bang Phli, Samut Prakan
This job post is more than 31 days old and may no longer be valid.

LSG Sky Chefs (Thailand) Limited


Job Description

Duties & Responsibilities

  • Establish and control standards of food quality and procedures in preparation.
  • Ensure hygiene standards laid down by the company; Airlines and the public health authorities are strictly adhered to.
  • Monitor all aspects of food production to ensure airline specifications in terms of presentation, preparation and quality are met.
  • Ensure all food-storage and rotation rules are adhered and modify practices to achieve adherence.
  • Assist to Executive Chef to develop new cost-effective menus for airlines. Prepare, direct and control airline menu presentations.
  • Control overall operation of kitchen activities to achieve maximum efficiency.
  • Ensure all staff carry out their duties according to laid down terms and conditions.
  • Training, supervise, develop and discipline staff for the maintenance and improvement of professionalism.
  • Continually improve production methods.
  • Ensure all kitchen equipment are maintained properly and that replacement programs are undertaken.
  • Ensure all kitchen practices are safe and in accordance with company safety regulations.
  • Liaise with Purchasing concerning quality etc. of produce.

Qualification

  • Culinary degree or equivalent certification from a recognized culinary institution.
  • Experience: Minimum of 7-10 years of experience in Operation or a high-volume, fine-dining kitchen, with at least 3-5 years in a sous chef or similar leadership role.
  • Strong leadership and team management abilities.
  • Excellent organizational and time management skills.
  • Ability to work under pressure and in a fast-paced environment.
  • Strong communication and interpersonal skills.
  • Proficiency in kitchen equipment and technology.
  • Knowledge: In-depth knowledge of food safety and sanitation regulations, HACCP, menu planning, and cost control.
  • Fluent in English communication is a must

Tel: 02-131-1915 

Address:  LSG Sky Chefs (Thailand) Limited
Human Resources Department
999 Moos 1, Suvarnabhumi Airport
Nong Prue, Bang Phli, Samutprakarn 10540 Thailand 
www.lsgskychefs.com

 

Hygiene Manager

28-Jun-2024
Rosewood Hotels and Resorts | 35506Thailand - Phuket
This job post is more than 31 days old and may no longer be valid.

Rosewood Hotels and Resorts


Job Description

  • Go Back

Hygiene Manager

General Information Press space or enter keys to toggle section visibility Country/Region

Thailand Province/City Phuket

Location Rosewood Phuket Department

Food & Beverage - Culinary Job Type Full-time Permanent

Job Description Press space or enter keys to toggle section visibility General Responsibilities: Responsible for managing the resort’s hygiene, sanitation and food safety operations, including developing qualified departmental trainers for each kitchen section, stores, purchase and receiving departments.

 Ensure that all food & beverage employees have an adequate knowledge of food safety.  Follows immaculate grooming standards and is the custodian of the resort’s grooming policy.  Specific Responsibilities: Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.

 Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.  Spot check on receiving area for food hygiene and vendor product quality to ensure the resort’s criteria is met.  Organize monthly food safety meetings and training, distributes and keeps accurate records of the same.

 Follow up with all related teams that trainings are understood and actions implemented. ➢ Develop food safety committee for the resort to ensure all actions are communicated towards the operations.  Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.

 Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training.  Ensure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas.  Ensure daily checks of freezers and fridges in the kitchen and bar areas.

 To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.  Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.  Attend any visit of the governmental agent in terms of food hygiene and encourage a positive working relation.

 Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene. Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly. Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance Maintains the following records: Laboratory test results Daily chlorine tests for pool and tap water.

 Monthly hygiene meeting minutes Food handlers Immunization records Custodian of the hygiene manual for the resort Communication correspondence on hygiene matters Maintains the medical records of guests/ employees potentially related to contamination.  Develop a pest control programme with the Stewarding department to ensure prevention.  Responsible for creating the incident report for any food poisoning incident in the resort.

 Familiar with current culinary trends and methods. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications. Knowledgeble about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001 Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

About Us Press space or enter keys to toggle section visibility

The exquisite, secluded Emerald Bay is an ideal setting for Rosewood Hotels & Resorts to debut its first Asia resort. Rosewood Phuket’s innovative architecture with subtle Thai influences will blend organically and sensitively into the hillside forest landscape while uninterrupted views of the Andaman Sea will be visible from 71 spacious villas and 32 residences. F our restaurants will include a rustic Thai seafood restaurant on the beach, built with recycled teak wood; a casual poolside seafood eatery, a bistro and a terrace bar.

They will be complemented by an array of recreational options: Sense spa; four swimming pools; health club with gymnasium; yoga pavilion; sea sports pavilion and tennis court. The Pavilion will be a residential-style space for meetings and functions while a wedding pavilion steps from the beach will host up to 200.

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Executive Chef

27-Jun-2024
Paper Plane Project Co., Ltd. | 35439Thailand - Phra Khanong, Bangkok
This job post is more than 31 days old and may no longer be valid.

Paper Plane Project Co., Ltd.


Job Description

Tahona is a cutting-edge cocktail bar located on the 32nd floor of the intercontinental Sukhumvit. It embodies the innovative concept of “cycle and resumption,” where guests enjoy a unique blend of expertly crafted cocktails and delectable bites in a dynamic and vibrant atmosphere, Tahona is not just a bar; It’s an experience that fuses the artistry of mixology with the culinary delights of the highest quality.

Sanctuary is a luxurious rooftop destination nestled on the 34th floor, offering patrons a haven of elegance and sophistication high above the city skyline. As you step into Sanctuary, you are greeted by an atmosphere of serenity and refinement, where every detail is crafted to evoke a sense of tranquility and indulgence.

 

Qualification

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

• Experience in French cuisine or have knowledge in French food (prefer)

• Fluent in English and Thai

• Knowledge in Thai ingredient

 

Job Description

 

Team Operations Task

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• 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.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

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

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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

• Demonstrate new cooking techniques and equipment to staff.

 

Setting and Maintaining Goals Task

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

 

Standards and Responsibilities Task

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

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

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

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

 

Customer Service Task

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

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

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

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

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

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

 

Personal Skill Improvement Task

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

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Chinese Sous Chef

26-Jun-2024
Hilton Hotel | 35442Thailand - Khlong San, Bangkok
This job post is more than 31 days old and may no longer be valid.

Hilton Hotel


Job Description

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

  • Manage all aspects of the kitchen including operational, quality and administrative functions
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure foods are of good quality and stored correctly
  • Contribute to menu creation by responding and incorporating Guest feedback
  • Ensure the consistent production of high quality food through all hotel food outlets
  • Manage customer relations when necessary, in the absence of the Executive Chef
  • Ensure resources support the business needs through the effective management of working rotations
  • Support brand standards through the training and assessment of the Team
  • Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Report maintenance, hygiene and hazard issues
  • Be environmentally aware
What are we looking for?

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!

Hygiene Manager- Empire Tower Restautants

19-Jun-2024
Marriott International | 35030Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

 

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATION

Education:                            Technical, Trade, or Vocational School Degree.

Related Work Experience:    4 to 6 years of related work experience.

Supervisory Experience:       At least 2 years of supervisory experience.

License or Certification:        None

Assistant Restaurant Manager - The Kitchen Table

19-Jun-2024
Marriott International | 35036Thailand - Ko Samui, Surat Thani
This job post is more than 31 days old and may no longer be valid.

Marriott International


Job Description

POSITION SUMMARY

 

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education:                                High school diploma or G.E.D. equivalent.

Related Work Experience:       At least 2 years of related work experience.

Supervisory Experience:          At least 1 year of supervisory experience.

License or Certification:           None

Executive Chef (Concordian international school Bangna trad)

18-Jun-2024
Sodexo Services (Thailand) Ltd. | 34966Thailand - Bang Phli, Samut Prakan
This job post is more than 31 days old and may no longer be valid.

Sodexo Services (Thailand) Ltd.


Job Description

Key Result Areas:

Responsibilities:

The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

This position is recognized as the technical expert, teacher and trainer for other chefs


Core competencies: Leadership, Management, Planning

  • To maintain a positive relationship with all customers and maintain the integrity of Sodexo by demonstrating positive feedback at all times in line with Customer Service training guidelines
  • To deal effectively with customer complaints and follow up with Unit Managers promptly
  • To ensure that all food items are of a high standard in presentation and content to the Sodexo standards
  • Knowledge of contemporary food trends
  • Well groomed and able to represent Sodexo in a professional manner
  • Self motivated
  • Creativity and an eye for detail
  • Be an active member of the hospitality industry
  • Passionate about food
  • To ensure that batch style cooking is completed following Company guidelines for time, temperature and quality control
  • To offer ideas and suggestions concerning menu planning and menu costing
  • To understand and maintain all Sodexo HACCP procedures
  • To follow and maintain Company food safety procedures at all times
  • To carry out any other duties as requested by the Chief Operating Officer or his delegate
  • To attend meetings and training courses as required
  • service team, monitoring and solving personnel issues as they arise within the department
  • To organise formal training and provide structured on-the-job training.  Identify and address individual training needs
  • To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures
  • To implement directions from Sodexo Senior Management


 

Authorities:

  •        To take whatever actions are necessary to ensure the safety of all customers, clients and staff within the operation.
  •        To manage kitchen staff in daily duties to ensure best practice according to Sodexo Company guidelines

Key Competencies:

Special qualifications:

The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Education: 

The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience - a culinary degree, - excellent management skills, and experience with food and labor management systems, experience training and leading a culinary staff.

Executive Chef -Haadtien Beach Resort, Koh Tao - Surathani

14-Jun-2024
Modena Development Co., Ltd. | 34855Thailand - Surat Thani
This job post is more than 31 days old and may no longer be valid.

Modena Development Co., Ltd.


Job Description

Position  : Executive Chef -Haadtien Beach Resort, Koh Tao - Surathani

Job Summary :

We are looking for a creative and proficient in all aspects of food preparation, Executive Chef. You will be “the chief and maintain complete control of the kitchen.

Job Responsibilities :

-Plan and direct food preparation and culinary activities.

-Modify menus or create new ones that meet quality standards & profitable.

-Estimate food requirements and food costs

-Supervise kitchen staff’s activities.

-Arrange for equipment purchases and repairs.

-Recruit and manage kitchen staff.

-Rectify arising problems or complaints.

-Give prepared plates the “final touch”

-Perform administrative duties.

-Comply with nutrition and sanitation regulations and safety standards.

-Keep time and staffs records

-Maintain a positive and professional approach with coworkers and customers

Requirements and skills :

-Proven working experience as a Head Chef

-Excellent record of kitchen management

-Ability to spot and resolve problems efficiently

-Capable of delegating multiple tasks

-Communication and leadership skills

-Keep up with cooking trends and best practices

-Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Executive Chef(Khaoyai) Urgent!

13-Jun-2024
Peri | 34827Thailand - Nakhon Ratchasima
This job post is more than 31 days old and may no longer be valid.

Peri


Job Description

Responsibilities:

  • Oversee all aspects of the hotel's culinary operations, including menu development, food preparation, kitchen staff management, and cost control.
  • Develop and implement innovative menus for all three restaurants, catering to diverse guest preferences and seasonal ingredients.
  • Ensure the highest standards of food quality, presentation, and taste across all restaurants and room service.
  • Manage and mentor a team of chefs and kitchen staff, providing training, guidance, and fostering a positive work environment.
  • Develop and maintain strong relationships with local purveyors to source high-quality, fresh ingredients.
  • Manage food and beverage budgets, controlling costs while maintaining profitability.
  • Implement and uphold all food safety and sanitation regulations.
  • Oversee kitchen operations to ensure efficiency, cleanliness, and adherence to all safety protocols.
  • Stay abreast of current culinary trends and techniques, incorporating them into the hotel's offerings.
  • Collaborate with the hotel's management team to develop and execute promotional events and special menus.
  • Represent the hotel at food and beverage events when required.

Qualifications:

  • Minimum 5 years of experience as an Executive Chef or Sous Chef in a reputable restaurant or hotel establishment.
  • Proven experience in menu development, kitchen management, and cost control.
  • Strong understanding of food safety and sanitation regulations.
  • Excellent leadership and communication skills, with the ability to motivate and inspire a team.
  • Creativity and passion for creating exceptional culinary experiences.
  • Ability to work effectively under pressure and manage multiple priorities simultaneously.
  • Strong interpersonal skills to build rapport with guests, staff, and vendors.

Hygiene & Sustainability Manager - The Ritz-Carlton, Bangkok

9-Jun-2024
Luxury Hotels & Resorts (Thailand) Ltd. | 34830Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Luxury Hotels & Resorts (Thailand) Ltd.


Job Description

Job Description

Job Number 24100794
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Bangkok, 189 Wireless Road, Bangkok, Bangkok, Thailand
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Non-Management
 

POSITION SUMMARY

 

Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.

 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors.

 

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.

License or Certification: None

 

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.



At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Sous Chef

7-Jun-2024
NOTHING SACRED LTD. | 34660Thailand - Pom Prap Sattru Phai, Bangkok
This job post is more than 31 days old and may no longer be valid.

NOTHING SACRED LTD.


Job Description

🌟 Join the Culinary Revolution at Nothing Sacred! 🌟

Are you ready to embark on a journey where culinary boundaries are pushed, art and food intertwine, and creativity knows no limits? Welcome to Nothing Sacred, a visionary dining experience at the heart of Yaowarat, Bangkok's vibrant cultural hub.

We are seeking a passionate and innovative Sous Chef to join our dynamic team, led by Grammy Award-winning chef/producer Alex Jarvis and, artist-restaurateur Nicole Scott. At Nothing Sacred, we blur the lines between art and cuisine. Our one of a kind menu is enjoyed while listening to our one of a kind music score made by our head chef to represent the food.

About Us: Nothing Sacred is not just a restaurant—it's a creative collaboration. Our menu is a celebration of bold flavors, inventive textures, and unexpected pairings, inspired by traditional Japanese fermentation, European cooking techniques, and Thai ingredients. From fermented mangosteen stuffed with pine nut koji cream and sea urchin, to our signature "Congee Tart" with coffee shoyu and salty pork floss, every dish is an exploration of taste and technique.

The Role: As our Sous Chef, you will play a pivotal role in bringing our culinary vision to life. Working alongside Chef Alex Jarvis, you will have the opportunity to unleash your creativity and contribute to the development of our innovative menu. From sourcing the finest local ingredients to executing dishes with precision and flair, you will help us redefine the dining experience for our guests.

Key Responsibilities:

  • Collaborate with Chef Alex Jarvis to design and execute a dynamic seafood-centric menu 
  • Oversee day-to-day kitchen operations, ensuring consistency, quality, and efficiency.
  • Mentor and motivate junior kitchen staff, fostering a culture of creativity, teamwork, and excellence.
  • Maintain a clean, organized, and safe working environment, adhering to food safety and sanitation standards.
  • Act as a brand ambassador for Nothing Sacred, engaging with guests and providing an unforgettable dining experience.

Requirements:

  • 3+ years of experience in a professional kitchen
  • Strong leadership skills and a passion for mentoring and developing culinary talent.
  • A creative and innovative approach to cooking, with a keen eye for detail and flavor.
  • Excellent communication and interpersonal skills, with the ability to thrive in a fast-paced, collaborative environment.
  • A commitment to sustainability and using locally sourced ingredients whenever possible.

Perks & Benefits:

  • Competitive salary and opportunities for career growth and advancement.
  • A supportive and inclusive work environment where creativity is celebrated.
  • Access to cutting-edge culinary techniques and ingredients.
  • Collaboration with a diverse team of culinary and artistic talents.
  • The chance to be part of something truly special—a dining experience that transcends the ordinary.
  • Health insurance
  • Work life balance with a 5 day work week
  • Portion of service charge
  • Tips

Join Us: If you're ready to embark on a culinary adventure unlike any other, we want to hear from you! Send us your resume and a cover letter telling us why you're the perfect fit for the role of Sous Chef at Nothing Sacred. Let's redefine the dining experience together.

Nothing Sacred is an equal opportunity employer and values diversity in the workplace.


 

Head Chef

31-May-2024
Wolfgangs Steakhouse (Thailand) Co., Ltd. | 34466Thailand - Bangkok
This job post is more than 31 days old and may no longer be valid.

Wolfgangs Steakhouse (Thailand) Co., Ltd.


Job Description

 

About us

Originating in New York City in 2004, Wolfgang's Steakhouse is renowned for its classic ambiance and commitment to serving the finest dry-aged USDA prime beef. 

The success of our New York locations has led to our expansion into Asia, including Japan, Korea, Hong Kong, China, Singapore, Malaysia, the Philippines, and Indonesia. 

We are thrilled to introduce our exceptional dining experience to the heart of Southeast Asia, starting with the vibrant city of Bangkok.

 

 

Qualifications & experience

 

  • Over 10 years of experience in the hospitality industry.
  • 5 or more years of extensive experience and proficiency in culinary management role within a fine dining establishment.
  • Excellent communication skills both Thai and English to liaise with suppliers, kitchen staff, front-of-house team members, and management, ensuring smooth coordination and collaboration across all departments.
  • Highly proficient in delegate tasks, provide feedback, and foster teamwork within the kitchen team.
  • Strong organizational skills and the ability to work efficiently under pressure, prioritize tasks, and meet deadlines in a fast-paced kitchen environment.
  • Thorough knowledge of food safety regulations and best practices to ensure compliance with health and safety standards and maintain a clean and safe kitchen environment.
  • A passion for the restaurant industry and a dedication to upholding Wolfgang’s Steakhouse’s standard of quality, integrity, and guest satisfaction.
  • Experience in working in a Western-style restaurant is advantageous.
  • Without prior criminal records.

 

 

 

Tasks & responsibilities

 

  • Team Management: Proven ability to lead and inspire a kitchen team, delegate tasks effectively, and maintain a positive and collaborative work environment.
  • Hiring and Training: Responsible for recruiting, hiring, and training kitchen staff members, ensuring that new hires are properly onboarded and trained to meet Wolfgang’s Steakhouse’s quality standards.
  • Quality Control and Consistency: A commitment to upholding the highest standards of food quality, presentation, and consistency, ensuring that every dish leaving the kitchen meets the restaurant’s exacting standards.
  • Organize Tasks: Strong organizational abilities to oversee daily kitchen operations, including hiring and training processes, staff scheduling, inventory management, while maintaining efficiency and quality standards.
  • Problem-Solving: The capacity to think quickly on their feet, troubleshoot issues as they arise, and implement effective solutions to ensure smooth and seamless kitchen operations.
  • Attention to Detail: Meticulous attention to detail in all aspects of food preparation, plating, and garnishing to enhance dining experience and exceed customer expectations.
  • Cost Management: Experience in controlling food costs, optimizing inventory level, and minimizing waste while maintaining quality and freshness.

 

 

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