Chef De Partie Thai

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• run the day to day operation of any area of the kitchen
• train and develop junior chefs
• Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats
  

Qualifications

Your experience and skills include:

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed