Chef de Partie - Cold Kitchen at Minor International

Surat Thani, Surat Thani, Thailand -

Full Time

Start Date

Immediate

Expiry Date

29 Dec, 25

Salary

0.0

Posted On

30 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Development, Quality Control, Inventory Management, Hygiene Standards, Team Collaboration, Training, Mentoring, Leadership, Interpersonal Skills, Customer Service, Attention to Detail

Industry

Hospitality

Description

Company Description Located on the stunning Bophut Beach in Koh Samui, Thailand, NH Collection Samui Peace Resort is a premier destination known for its exceptional hospitality and serene atmosphere. We pride ourselves on providing a luxurious experience for our guests with Stylish Accommodations 122 beautifully designed rooms, suites, and villas that blend traditional Thai aesthetics with modern comforts. Job Description Job Summary: As a Chef de Partie in the Cold Kitchen, you will be responsible for the preparation and presentation of all cold dishes, including salads, appetizers, and desserts. You will ensure that all food is prepared to the highest standards of quality and presentation, while adhering to health and safety regulations. Key Responsibilities: Food Preparation: Prepare and present cold dishes, including salads, appetizers, and desserts, in accordance with the restaurant’s standards and recipes. Menu Development: Collaborate with the Head Chef and Sous Chef in developing and updating the cold kitchen menu, ensuring seasonal and fresh ingredients are utilized. Quality Control: Ensure all food items are prepared to the correct specifications and are maintained at the appropriate temperature. Inventory Management: Assist in managing inventory levels for cold kitchen supplies and ingredients, including ordering and receiving goods. Hygiene Standards: Maintain a clean and organized workspace, adhering to all health and safety regulations and standards. Team Collaboration: Work closely with other kitchen staff to ensure smooth service and coordination during busy periods. Training and Mentoring: Assist in training junior kitchen staff and apprentices, providing guidance and support in food preparation techniques. Qualifications • Bachelor’s Degree or any culinary degree • Must have worked at least one year as Demi Chef in Hotels and Restaurants • Excellent leadership and interpersonal skills • Strongly committed to teamwork and customer service • Eye for detail to achieve operation excellence

Responsibilities

As a Chef de Partie in the Cold Kitchen, you will be responsible for the preparation and presentation of all cold dishes, ensuring high standards of quality and adherence to health regulations. You will collaborate with the Head Chef and Sous Chef in menu development and assist in training junior staff.