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Chef de Cuisine (Italian) at Accor
Nakhon Ratchasima City Municipality, , Thailand -
Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

0.0

Posted On

10 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Training, Food Preparation, Hygiene, Presentation, Food Safety, Sanitation, HACCP, Collaboration, Portion Control, Wastage Minimization, Leadership, Interpersonal Skills, Communication, Customer Contact, Service Oriented

Industry

Hospitality

Description
Company Description Movenpick Resort Khao Yai, Nakhon Ratchasima, Thailand Job Description Supervise and train kitchen personnel to ensure high standards of food preparation, hygiene, and presentation. Maintain strict food safety, sanitation, and HACCP procedures to ensure compliance with hotel and government regulations Collaborate with related departments (e.g., Stewarding, Engineering, Purchasing) to ensure smooth and efficient kitchen operations. Control food portioning and minimize wastage to maximize profitability while maintaining quality and consistency. Perform assigned duties with professionalism, uphold hotel standards, and ensure team adherence to safety and emergency protocols. Qualifications Minimum 2 years of relevant experience in a similar capacity. Good reading, writing and oral proficiency in English language. Strong leadership, interpersonal and training skills. Good communication and customer contact skills. Service oriented with an eye for details. Ability to work well in stressful & high-pressure situations. A team player & builder. A motivator & self-starter. Additional Information Hotel Managed Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Chef de Cuisine is responsible for supervising and training kitchen staff to maintain high standards in food preparation, hygiene, and presentation, while ensuring strict adherence to food safety and sanitation protocols like HACCP. This role also involves collaborating with other departments and controlling food portioning to maximize profitability without sacrificing quality.