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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Shangri-La Chiang Mai

Job Description

Panthera Group Co., Ltd.

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

Job Description

Job Responsibilities

1. Kitchen Management
   Oversee and manage all kitchen operations to ensure smooth, efficient, and consistent daily operations.

2. Food Quality & Standards
   Maintain high standards of food quality, taste, presentation, and consistency across all dishes.

3. Team Management
   Lead, supervise, train, and develop the kitchen team to ensure effective teamwork and good kitchen performance.

4. Food Cost Control
   Monitor and control food costs, portion sizes, recipes, and overall kitchen expenses.

5. Stock & Inventory Management
   Monitor ingredient quality, stock levels, storage, ordering, and proper usage of ingredients to minimize waste.

6. Food Safety & Hygiene
   Ensure the kitchen follows proper food hygiene, sanitation, and food safety standards at all times.

7. Kitchen Operations
   Manage kitchen operations effectively during busy periods and ensure food is prepared and served within the required standards and time.

8. Menu Development
   Work with Management to develop, improve, and introduce new menu items when required.

9. Coordination with Other Departments
   Coordinate closely with Management, Purchasing, and Service teams to ensure smooth daily operations.

10. Problem Solving
    Handle operational issues within the kitchen and provide appropriate solutions. Report important issues to Management when necessary.

11. Cost & Performance Improvement
    Identify opportunities to improve kitchen efficiency, reduce unnecessary costs, minimize food waste, and improve overall team performance.

12. Other Duties
    Perform other duties and responsibilities as assigned by Management.

Qualifications

• Proven experience as a Head Chef, Chef de Cuisine, Senior Chef, or similar position.

• Strong experience in managing and supervising a kitchen team.

• Good knowledge of food cost control, recipes, portion control, purchasing, and inventory management.

• Good understanding of food hygiene, sanitation, and food safety standards.

• Strong leadership and team management skills.

• Good problem-solving and decision-making skills.

• Able to work effectively under pressure and in a fast-paced restaurant environment.

• Creative and able to contribute to menu development and improvement.

• Good command of spoken English, with the ability to communicate effectively with foreign Management and team members.

• Responsible, organized, proactive, and able to work well with others.

• Experience in restaurants, hotels, or the F&B industry will be an advantage.

Movenpick Resort Kamala Beach Phuket

Job Description

Movenpick Resort Kamala Beach Phuket

Job Description

Private Advertiser

Job Description

About the role

We are seeking a talented and passionate Demi Chef to join our dynamic culinary team at Stolen F&B House. This is a full-time position based in Bangkok, offering an exciting opportunity to develop your culinary skills whilst working alongside experienced chefs in a professional kitchen environment. As a Demi Chef, you will play a crucial role in food preparation, kitchen operations, and maintaining the high standards of quality and presentation that define our establishment. This role is essential to supporting our head chefs and contributing to the successful delivery of exceptional dining experiences for our guests.

Key responsibilities

• Preparing and cooking food items according to established recipes, portion sizes and plating standards

• Assisting head chefs and senior kitchen staff with meal preparation and cooking throughout service

• Maintaining cleanliness and organisation of assigned kitchen stations and equipment

• Ensuring all food preparation meets health, safety and hygiene standards

• Monitoring stock levels of ingredients and reporting shortages to kitchen management

• Learning and developing culinary techniques under the mentorship of experienced chefs

• Contributing creative ideas for menu development and food presentation improvements

• Supporting kitchen operations during peak service times and special events

• Assisting with food cost management and minimising waste in the kitchen

• Maintaining professionalism and working collaboratively with all kitchen team members

What we're looking for

• Formal culinary training or qualification from a recognised cooking school or hospitality institution

• Proven experience working in a professional kitchen environment for at least 1-2 years

• Strong knowledge of food preparation techniques, knife skills and kitchen safety protocols

• Excellent understanding of food hygiene, sanitation and health and safety regulations

• Ability to work efficiently under pressure during busy service periods

• Strong attention to detail with a commitment to consistency and quality in food presentation

• Flexibility and willingness to learn new cooking methods and cuisines

• Effective communication skills and ability to work well within a team environment

• Physical capability to stand for extended periods and handle the demands of kitchen work

• Enthusiasm for culinary arts and a genuine passion for creating exceptional food

• Experience with specific cuisines or cooking styles relevant to our menu is highly desirable

What we offer

At Stolen F&B House, we believe in fostering a supportive and inspiring work environment where culinary talent can flourish. We offer competitive compensation packages, opportunities for continuous professional development and training to enhance your culinary skills. Our team benefits from a collaborative kitchen culture where creativity is encouraged and recognised. We provide a supportive workplace with access to quality equipment and resources, and we are committed to the wellbeing and career progression of our staff. Join us and become part of a passionate culinary community dedicated to delivering memorable dining experiences.

About us

Stolen F&B House is a distinguished hospitality establishment in Bangkok dedicated to providing exceptional dining experiences through innovative cuisine and outstanding customer service. We pride ourselves on our commitment to culinary excellence, creating memorable moments for our guests through carefully crafted menus and a welcoming atmosphere. Our team is driven by a passion for quality food, professional service and continuous improvement. We value creativity, teamwork and integrity, and we are committed to nurturing talent and fostering a positive workplace culture where our staff can grow and develop their careers.

Apply now

If you are a motivated culinary professional ready to take the next step in your career with Stolen F&B House, we would love to hear from you. Please submit your CV, a cover letter detailing your culinary experience and your enthusiasm for this role. Join our team and help us create exceptional dining experiences in Bangkok.

Paradise Beach Resort

Job Description

Yummi Umami Co., Ltd.

Job Description

JOB SUMMARY

The Sous Chef supports the Head Chef in the smooth and efficient operation of the kitchen, helping maintain consistent food quality and ensuring seamless service across the venue. This role provides hands-on leadership during busy service periods and supports the development of the kitchen team.

RESPONSIBILITIES

Kitchen Operations: Support the Head Chef in coordinating daily kitchen operations, food preparation, and service to ensure smooth and efficient execution.

Food Quality: Prepare and cook menu items according to standardized recipes and plating guides, ensuring consistent presentation, taste, and quality.

Team Leadership: Lead and support kitchen team members during busy service periods, provide guidance to junior staff, and assist with training and development.

Station & Inventory Management: Oversee assigned kitchen sections, manage inventory, monitor FIFO stock rotation, and minimize food waste.

Hygiene & Food Safety: Maintain high standards of kitchen cleanliness, hygiene, and organization, and ensure compliance with food safety regulations and company SOPs.

Operational Support: Assist with receiving deliveries, support the kitchen during operational surges, and perform other duties as assigned by management.

JOB REQUIREMENTS

• Previous experience in a professional kitchen environment, preferably as a Chef de Partie or in a similar supervisory role.

• Strong knife skills and sound understanding of both basic and advanced cooking techniques.

• Ability to follow recipes accurately and consistently.

• Strong leadership, communication, and teamwork skills.

• Highly disciplined, detail-oriented, and able to work efficiently under pressure.

• Good command of spoken English, as communication with an expatriate Head Chef is required.

• Flexible to work shifts, including weekends and public holidays.

• Previous experience in a Western restaurant, café, or brunch concept is highly desirable.

• Genuine passion for food, culinary arts, and delivering excellence in the kitchen.

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the mastermind behind our mouth-watering pastries and treats. As an Executive Pastry Chef, you’re not just creating show-stopping desserts – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school graduate
• 2-3 years as a Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards
• Technical education in hospitality or culinary school preferred
• Knowledgeable in HACCP
• International work experience
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Assist pastry operations:  Responsible for the preparation and production of pastries, desserts, and baked goods, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Master Pastry Chef and Food and Beverage Director to develop new pastry offerings and seasonal menus based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to enhance the pastry experience.
• Monitor financial performance:  Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals
• Ensure operational efficiency:  Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.
• Inspire and develop the team:  Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member well-being

Grand Hyatt

Job Description

Summary

The Slate Phuket ( )

Job Description

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum 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
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Direct culinary operations:  Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance:  Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations:  Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

Private Advertiser

Job Description

o   Create and introduce innovative dishes and culinary techniques to elevate the dining experience and strengthen the restaurant’s competitive position.

o   Develop and create menus that embrace contemporary culinary trends while staying aligned with the establishment’s brand identity, concept, and values.

o   Develop and curate innovative menus that incorporate current culinary trends while remaining aligned with the establishment’s brand identity, concept, and core values.

o   Ensure the highest standards of food safety and hygiene are consistently maintained in accordance with applicable regulations and company policies.

o   Lead and oversee kitchen staff through effective recruitment, training, scheduling, and performance management to build a skilled, motivated, and high-performing team.

o   Manage food costs and inventory efficiently to maximize profitability while maintaining high-quality standards.

o   Oversee the regular inspection and maintenance of kitchen equipment to ensure optimal performance, safe operation, and compliance with established standards.

o   Perform regular quality assessments and tastings to ensure all dishes consistently meet established standards for taste, quality, and presentation.

o   Procure high-quality ingredients and build strong supplier relationships to ensure consistent availability, quality, and cost efficiency.

o   Procure premium-quality ingredients and maintain strong supplier relationships to ensure reliable supply, consistent quality, and cost-effective value.

o   Supervise all kitchen activities, from food preparation and cooking to plating and presentation, ensuring consistently high standards of quality and execution.

o   Supervise all kitchen operations, including food preparation, cooking, plating, and dish presentation, ensuring the highest standards of quality and consistency.

o   Work closely with Front-of-House Management to maintain smooth service operations and deliver an outstanding guest experience.

Requirements :

1. Creativity of culinary skills

2. Knowledge of menu design, kitchen management and food preparation

3. Knowledge of food safety standards and hygiene

4. Education of Culinary, Diploma of Culinary Institute

5. Experience 2-3 years of Head Chef (Italian Food)

6. Thai Nationality

The Slate Phuket ( )

Job Description

NT 1 (PHUKET) LIMITED

Job Description

Treville Phuket is a fifteen-key private coastal residence at Naithon, opening December 2026. The house is intimate, the covers are few, the standards are absolute, and the guests are known by name. As we build toward opening, we are recruiting two senior leaders to shape their departments from the ground up and lead them thereafter.

• Minimum five years as Executive Sous Chef or three years as Executive Chef at a high-quality fine Thai dining restaurant, independent or within a luxury hotel group, with genuine command of Western and Mediterranean cuisine.

• Experienced in private dining for discerning clientele.

• Fluent in English and strong working Thai.

• Hands-on, talented, self-motivated, a natural team player with strong leadership and a controlled temper.

• Pre-opening experience is an advantage.

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) ( 1 day off in a week)

Work Location: 55 FL, The Empire Tower

Available: 1 position

Responsibilities:

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

- Assist Executive Chef to manage kitchen team

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

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 2 Years work experience in Japanese Yakiniku

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

-Bonus

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

Resortlife Co., Ltd.

Job Description

Position Purpose

We are looking for an experienced Chef de Partie – ABF to oversee daily Asian & International breakfast buffet and à la carte operations. This role is responsible for food preparation, live cooking stations, food quality and presentation, production planning, food safety, and supervising kitchen team members to ensure smooth and efficient breakfast operations in line with resort standards.

Key Responsibilities

• Oversee daily Asian & International breakfast buffet and à la carte operations.

• Manage food preparation, live cooking stations, and buffet replenishment.

• Ensure consistent food quality, presentation, portion control, and resort standards.

• Plan daily production based on occupancy and guest forecasts to control costs and minimize waste.

• Monitor ingredient quality, storage, FIFO, labeling, temperature, and expiry dates.

• Supervise, guide, and train Demi CDPs, Commis Chefs, and kitchen trainees.

• Maintain high standards of food safety, HACCP, hygiene, and kitchen cleanliness.

• Coordinate with F&B Service, Stewarding, Cost Control, Procurement, and related teams.

Qualifications & Requirements

• Diploma, Vocational Certificate, or Degree in Culinary Arts, Hospitality, or a related field.

• Minimum 2–3 years’ experience as Demi CDP / CDP in a 4–5 star hotel, resort, or high-volume restaurant.

• Experience in international breakfast buffet operations.

• Strong skills in egg/live stations, hot & cold kitchen, and healthy/wellness menus.

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

• Strong leadership, teamwork, time-management, and problem-solving skills.

• Basic English communication skills.

• Able to work early morning shifts in a fast-paced environment.

• Phuket hospitality experience is an advantage.

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead the charge in our kitchen and work alongside our Head Chef to bring our culinary vision to life. As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• 5-7 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Technical education in hospitality or culinary school preferred
• Knowledgeable in HACCP
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Assist in overseeing day-to-day culinary operations:  Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors
• Delight our guests:  Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements that enhance the dining experience
• Support operational efficiency:  Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You have a passion for creating mouth-watering dishes that make our guests' taste buds dance. As a Chef de Cuisine - Main & Chinese Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Technical education in hospitality or culinary school preferred
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Oversee daily culinary operations:  Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
• Develop and execute menus:  Collaborate with the Executive Chef and Food & Beverage leadership to create and refine menus, incorporating seasonal ingredients and culinary trends
• Manage inventory and procurement:  Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients
• Support financial performance:  Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability
• Enhance guest experiences:  Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience
• Inspire and develop the team:  Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef-Main Kitchen, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school diploma; culinary/hospitality education preferred
• Minimum 5 years cooking experience in Chinese, Banquet, Main at high-standard restaurants or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
• Strong time management, prioritization, and problem-solving skills under pressure
• Familiar with HACCP standards
• Experience in international chain hotels preferred

Here’s what you’ll do during a typical day:

• Lead culinary team operations:  Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service:  Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings:  Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross-department collaboration:  Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support:  Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

The Standard Hotels

Job Description

Summary

HOLINA CO., LTD.

Job Description

WE’RE HIRING!

Position: Head Chef

📍 Work Location: Holina Healing Centre, Khao Yai, Nakhon Ratchasima

Key Responsibilities

• Manage all kitchen operations and supervise the kitchen team

• Plan and develop menus aligned with the Holina Healing concept

• Ensure consistent standards of food quality, taste, and presentation

• Maintain cleanliness, hygiene, and safety standards throughout the kitchen

• Plan purchasing and manage ingredients, inventory, and food costs

• Prepare staff schedules and support the development of the kitchen team

• Coordinate with management and other relevant departments

• Respond to guest feedback and continuously improve food quality and service

Qualifications

• Previous experience as a Head Chef, Executive Chef, or Sous Chef

• Strong kitchen management and team leadership skills

• Knowledge of food cost control, inventory management, and food hygiene standards

• Responsible, proactive, and able to solve problems effectively

• Ability to work under pressure and collaborate well with others

• Experience in healthy cuisine, international cuisine, or the wellness industry will be an advantage

• English communication skills will be an advantage

• Available to start in early September 2026

📩 Interested candidates are invited to submit their CV/resume to:
••••@holinakpg.com

APEX LEAP INTERNATIONAL RESOURCE MANAGEMENT CO., LTD.

16

Job Description

About the role

We are seeking an experienced Head Chef to join Leston Hotel in Bangkok. This is a full-time position that offers a unique opportunity to lead our culinary operations and establish yourself as a key figure within our hospitality team. As Head Chef, you will be responsible for overseeing all kitchen operations, maintaining exceptional food quality standards, and creating memorable dining experiences for our guests. This role is pivotal to our company's success and directly influences our reputation within the competitive Bangkok hospitality and tourism sector.

Key responsibilities

• Plan and design menus that reflect contemporary culinary trends whilst maintaining consistency with the establishment's brand and values

• Oversee all kitchen operations, including food preparation, cooking, plating and presentation of dishes to the highest standards

• Manage kitchen staff, including hiring, training, scheduling and performance evaluation to ensure a motivated and skilled team

• Maintain strict food safety and hygiene standards in compliance with all relevant regulations and company policies

• Control food costs and manage inventory effectively to optimise profitability without compromising quality

• Source high-quality ingredients and manage relationships with suppliers to ensure consistent availability and value

• Monitor and maintain all kitchen equipment to ensure proper functioning and safety

• Collaborate with front-of-house management to ensure seamless service delivery and guest satisfaction

• Develop and implement new dishes and cooking techniques to enhance the dining experience and maintain competitive advantage

• Conduct regular quality checks and tastings to ensure all dishes meet established standards

What we're looking for

• Minimum 3-5 years of professional culinary experience, with at least 3-5 years in a head chef or senior chef position

• Formal culinary qualification or diploma from an accredited culinary institute

• Extensive knowledge of food safety standards, hygiene practices and relevant local regulations in Thailand

• Demonstrated expertise in menu design, food preparation and kitchen management

• Strong leadership and team management skills with the ability to motivate and develop staff

• Excellent organisational and time management abilities, particularly during high-volume service periods

• Proficiency in English; knowledge of Thai or other Asian cuisines is advantageous

• Proven ability to manage budgets, control costs and maintain profitability

• Creative culinary skills with the ability to innovate whilst respecting classical techniques

• Strong communication skills and the ability to work collaboratively with all departments

• Experience working in a fast-paced, multicultural hospitality environment is highly desirable

Apply now

If you are a talented and experienced Head Chef looking to make your mark in Bangkok's thriving hospitality sector, we would love to hear from you. Please submit your CV, a cover letter highlighting your relevant experience, and references from previous employers. Join our team and help us create exceptional culinary experiences for our guests.

Private Advertiser

Job Description

Sous-Chef – Pre-Opening Team
Soi Sukhumvit 31, Bangkok

We are looking for a good, hard-working, and passionate Sous-Chef to help build the kitchen for a new all-day brunch restaurant opening in November on Soi Sukhumvit 31 in Bangkok

You will join before we open to help set up the kitchen then you will work as a normal Sous-Chef after opening

Before Opening

• Help set up the kitchen and how it will work

• Work with the Owner on the menu and recipes

• Help test dishes and set the standard for every plate

• Help hire and train the kitchen team

• Help set up stock and supplier systems

After Opening

• Be in charge of the kitchen during service

• Open and close the kitchen

• Make sure every dish looks and tastes the same every time

• Lead and train the kitchen team

• Keep track of stock, costs, and suppliers

• Keep the kitchen clean, safe, and organised

About You

• at least 4y of experience

• International food knowledge is a plus

• Calm and reliable when it gets busy

• Good team player who leads by example

• Ready to help build a new kitchen from the start, some things may change fast in the beginning

• Fluent in Thai, good English is a plus

BOONLAPO COMPANY LIMITED

Job Description

✨ Position Summary

The Savoury Sous-Chef is the second-in-command of the savoury kitchen, supporting the Executive Chef in leading daily operations, supervising the culinary team, and ensuring consistent execution of refined Italian inspired dishes. This role combines technical mastery, menu development, and team mentorship to uphold Cova’s standards of elegance, precision, and cultural storytelling.

🎯 Key Responsibilities

1. Daily Production & Service Execution

• Oversee mise en place and preparation of savoury dishes, antipasti, pasta, and main courses.

• Lead the team during service, ensuring timing, consistency, and brand-aligned presentation.

• Monitor portion control, flavor balance, and plating aesthetics.

2. Team Supervision & Training

• Supervise chefs de partie and commis with clear task delegation and coaching.

• Support onboarding and training in Italian and French culinary techniques.

• Foster a disciplined, collaborative, and emotionally intelligent kitchen culture.

3. Menu Development & Seasonal Adaptation

• Assist the Executive Chef in creating seasonal menus, boutique exclusives, and event offerings.

• Conduct tastings and refine recipes to ensure consistency and scalability.

• Document new recipes and ensure proper training for execution.

4. Stock Control & Inventory Management

• Monitor daily ingredient usage and maintain accurate par levels.

• Ensure proper stock rotation (FIFO), portioning, and waste minimization.

• Assist in receiving deliveries, checking quality, and storing items according to HACCP standards.

5. Hygiene, Safety & Compliance

• Ensure all savoury stations meet hygiene, safety, and local regulatory standards.

• Maintain cleaning schedules, temperature logs, and production records.

• Uphold SOPs for allergen control, cross-contamination prevention, and food handling.

6. Cross-Functional Coordination

• Liaise with pastry, FOH, and retail teams to ensure smooth service flow and timing.

• Support boutique events, seasonal activations, and VIP requests with bespoke savoury offerings.

• Communicate effectively with service teams to ensure guest satisfaction.

7. Crisis Response & Service Continuity

• Act as the point of contact during unexpected challenges such as equipment failure or staff shortages.

• Implement contingency plans to maintain product quality and service flow under pressure.

• Lead calmly and decisively during peak hours.

8. Supplier & Ingredient Liaison

• Collaborate with procurement and premium suppliers to secure authentic Italian/French ingredients.

• Ensure ingredient quality, traceability, and alignment with brand heritage.

9. Innovation & Culinary Storytelling

• Contribute creative input to seasonal dishes and chef’s specials that highlight cultural heritage.

• Train staff to communicate the story behind dishes, ingredients, and culinary traditions.
  

🧠 Qualifications & Competencies

Experience

• Minimum 5–7 years in luxury savoury kitchens, with at least 2 years in a supervisory role.

• Strong foundation in Italian and French culinary techniques.

Technical Skills

• Expertise in pasta, sauces, braising, roasting, and classic French techniques.

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

• Basic understanding of inventory systems and production planning.

Soft Skills & Presence

• Strong communication in English; Italian, French, or Thai a plus.

• High emotional intelligence and ability to lead with empathy and clarity.

• Calm, solution-oriented leadership under pressure.

• Impeccable grooming and brand-aligned presence.

🌟 Brand DNA Alignment

The Savoury Sous-Chef must consistently embody:

• Elegance in technique, leadership, and kitchen culture.

• Precision in execution, timing, and presentation.

• Warmth in mentorship, collaboration, and team morale.

• Storytelling through seasonal dishes and ingredient heritage.

• Discipline in hygiene, SOPs, and operational consistency.

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

📈 Performance Evaluation Criteria

• Consistency in taste, texture, and presentation.

• Team coordination, morale, and skill development.

• Hygiene audits and SOP compliance.

• Stock control accuracy and waste reduction.

• Responsiveness during peak hours and service challenges.

• Contribution to seasonal menu development and boutique activations.

• Leadership impact and support of Executive Chef’s vision.

ONYX Hospitality Group

Job Description

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum 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
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Direct culinary operations:  Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance:  Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations:  Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

Angsana Laguna Phuket Hotels

Job Description

ONYX Hospitality Group

Job Description

Minor International PCL.

Job Description

TRI VANANDA

Job Description

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) (1 day off in a week)

Work Location: The Empire Tower

Available: 1 position

Responsibilities:

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

- Assist Executive Chef to manage kitchen team

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

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 3 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) ( 1 day off in a week)

Work Location: 55 FL, The Empire Tower

Available: 1 position

Responsibilities:

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

- Assist Executive Chef to manage kitchen team

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

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 2 Years work experience in Japanese Yakiniku

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

MAIDO PHUKET CO., LTD.

Job Description

:

Chef de Cuisine – Maido Restaurant | Patong, Phuket

Maido Restaurant is looking for an experienced Head Chef to lead our kitchen team in Patong, Phuket.

Requirements:

• Minimum 2 years of experience as a Head Chef.

• Previous experience in Thailand is required.

• Strong leadership and team management skills.

• Good English communication skills (Thai is a plus).

• Experience in high-volume or premium restaurants.

• Passion for quality, consistency and food presentation.

We offer:

• Competitive salary (based on experience).

• Work Permit & Visa provided.

• Social Security.

• Annual paid leave.

• 1 day off per week.

• Career growth opportunities.

• Join a professional and ambitious team in a premium halal restaurant.

Location: Patong, Phuket, Thailand.

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

Acqua Restaurant Co. Ltd

Job Description

Acqua Restaurant Bangkok is seeking a passionate and detail-oriented Chef de Partie – Cold Kitchen to join our professional culinary team. If you have a deep appreciation for Italian cuisine, precision plating, and high-quality ingredients, we would love to hear from you.

Key Responsibilities:

• Oversee and manage the cold kitchen section (antipasti, salads, cold appetizers, carpaccio, tartare, amuse-bouche, etc.)

• Ensure all dishes are prepared and presented to fine dining standards

• Maintain consistency, quality control, and attention to detail in every plate

• Supervise and guide Commis Chefs within the section

• Ensure proper storage, hygiene, and food safety standards

• Assist in menu development and seasonal updates when required

• Monitor stock levels and coordinate with purchasing team

Requirements:

• Minimum 1-2 years of experience as Chef de Partie or strong Demi Chef de Partie in a fine dining environment

• Experience in Italian cuisine is highly preferred

• Strong knowledge of cold preparation techniques and modern plating styles

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

• Team player with a positive attitude and strong communication skills

• Good understanding of food safety and kitchen organization

• Full working rights for Thailand

• Thai Nationality ONLY

What We Offer:

• Professional and supportive kitchen environment

• Career growth and skill development

• Competitive salary and service charge

• Staff meals and uniform provided

• 2 days off per week

• Annual leaves and PH

If you are passionate about authentic Italian flavors, refined presentation, and delivering exceptional guest experiences, we invite you to become part of our culinary journey.

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum 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
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Direct culinary operations:  Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance:  Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations:  Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

Victory (Thailand) Co., Ltd.

Job Description

SVS TRADE COMPANY

Job Description

About the role

STEAM AND FIRE RESTAURANT ( PHUKET, RAWAI) is seeking an experienced Head Chef/Executive Chef to lead our culinary operations and kitchen team. Based in Mueang Phuket, Phuket, you will be responsible for overseeing all aspects of food preparation, menu development, and kitchen management. This is a strategic leadership position that plays a crucial role in delivering exceptional dining experiences and maintaining the highest standards of food quality, safety, and presentation. You will work closely with management to drive the culinary vision of our establishment whilst ensuring operational excellence and profitability.

Key responsibilities

1. Leading, managing, and mentoring the kitchen brigade, including recruiting, training, and developing culinary staff

2. Planning, designing, and implementing creative menus that reflect our culinary concept and meet the needs of our clientele

3. Overseeing all food preparation, cooking, and plating to ensure consistency, quality, and adherence to established standards

4. Managing food costs, ordering supplies, and maintaining inventory whilst optimising waste reduction and portion control

5. Ensuring strict compliance with food safety regulations, hygiene standards, and health and safety protocols

6. Maintaining cleanliness and organisation of the kitchen, including equipment maintenance and workplace safety

7. Collaborating with front-of-house staff and management to ensure smooth service delivery and guest satisfaction

8. Creating and maintaining standard operating procedures and recipe documentation

9. Monitoring and managing kitchen budgets, controlling food costs, and contributing to profitability targets

10. Staying current with culinary trends, techniques, and ingredient developments to continuously improve offerings

What we're looking for

1. Formal culinary qualification or recognised chef certification (City & Guilds, NVQ, or equivalent)

2. Minimum of 5 years' professional kitchen experience, with at least 1-2 years in a head chef or executive chef leadership role

3. Extensive knowledge of food preparation techniques, cuisines, and cooking methods

4. Proven experience managing kitchen operations, including staff supervision, budgeting, and food cost control

5. Strong understanding of food safety standards, HACCP principles, and health and hygiene regulations

6. Excellent leadership and team management skills with the ability to motivate and develop staff

7. Creative flair and innovation in menu planning and food presentation

8. Strong communication and interpersonal skills to liaise effectively with all levels of staff and management

9. Experience in a similar hospitality environment, preferably within a hotel, fine dining restaurant, or catering establishment

10. Ability to work under pressure whilst maintaining quality and composure during peak service times

11. Knowledge of local Thai cuisine and international culinary styles is advantageous

12. Flexibility to work unsociable hours, including evenings, weekends, and public holidays

Hilton Hotel

Job Description

Gajapuri Resort Koh Chang

Job Description

About the role

We are seeking an enthusiastic Demi-chef to join our team at Ratchatayothin Co., Ltd. represent GajaPuri Resort Koh Chang, in the stunning location of Kai Bae Beach. In this full-time position, you will play a key role in supporting the Head Chef and the overall kitchen operations to deliver exceptional dining experiences for our guests.

What you'll be doing

1. Assist the Head Chef in the preparation and cooking of a variety of dishes using fresh, high-quality ingredients

2. Ensure all food is prepared and presented to the highest standards.

3. Maintain a clean, organized and efficient kitchen environment.

4. Adhere to all food safety and hygiene regulations

5. Collaborate with the team to identify and implement improvements to kitchen processes and procedures

6. Provide guidance and mentorship to junior kitchen staff.

What we're looking for

1. At least 2 years of experience as a Demi-chef or in a similar role within a high-quality restaurant or hotel kitchen.

2. Strong culinary skills and a passion for creating delicious, visually appealing dishes.

3. Excellent time management and multitasking abilities.

4. A keen eye for detail and a commitment to maintaining high standards of food safety and hygiene.

5. Positive attitude and the ability to thrive in a fast-paced, team-oriented environment

6. Willingness to learn and adapt to new techniques and trends in the culinary industry.

What we offer

1. Dormitory

1. 2 meals during work shift

2. Service Charge

3. Standard Vacation Leave and National Holidays

About us

GajaPuri, A peaceful retreat designed for those who value nature, tranquility, and comfort.
Its name, meaning “Elephant’s Empire” in Sanskrit, reflects a destination thoughtfully created by travelers, for travelers. Nestled on Kai Bae Beach in the heart of Koh Chang, this cozy boutique resort welcomes guests from around the world seeking a quiet escape where natural beauty and comfort exist in harmony.

At the heart of our culinary philosophy is a deep respect for quality ingredients. We carefully select the finest raw materials to ensure every dish meets our standards. Each morning, guests begin their day with freshly made sourdough bread, homemade jams, yogurt, and a selection of fresh salads, complemented by a generous egg station with a variety of choices. To complete the experience, we roast our own coffee beans, ensuring every cup delivers a truly authentic and flavorful start to the day.

Apply now to become our next Demi-chef!

Watkinson (Thailand) Co., Ltd.

Job Description

Work hours: 9 am - 10.30 pm (shift) (2 hours break / 1 day off in a week)

Work Location: The Empire Tower, Sathorn

Available: 1 position

Responsibilities:

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

- Assist Executive Chef to manage kitchen team

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

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 2 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English or Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

Apply Now 

Email: hr•@watkinson.co.th 

Tel: 09•-•••-•514 

Hilton Hotel

Job Description

AAPC (Thailand) Limited

Job Description

Navera Phuket - MGallery Collection

Job Description

Navera Phuket - MGallery Collection

Job Description

Navera Phuket - MGallery Collection

Job Description

Navera Phuket - MGallery Collection

Job Description

Navera Phuket - MGallery Collection

Job Description

Watkinson (Thailand) Co., Ltd.

Job Description

Work hours: 9 am - 10.30 pm (shift) (2 hours break / 1 day off in a week)

Work Location: The Empire Tower, Sathorn

Available: 1-2 position

Responsibilities:

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

- Assist Executive Chef to manage kitchen team

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

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 3 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English or Thai

- High Responsibility

- Be a ble to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

Apply Now 

Email: hr•@watkinson.co.th 

Tel: 09•-•••-•514