Chef de Partie (Thai Kitchen)

QUALITIFICATION
EDUCATION BACKGROUND, CERTIFICATE/LICENSING
Vocational diploma in culinary or related field

PROFESSIONAL EXPERIENCES

- At least 3 years experiences in culinary operation of international operations or hotels with evidenced
tracked record of achievements

GENERAL MISSION
Performs all types of food preparation as instructed by the Sous chef in a professional way to ensure quality and consistency, is fully responsible for his assigned section.

RESPONSIBILITIES AND MEANS
Supply enough mise-en-place and ensure smooth operation. Has knowledge of all preparation concerning ingredients, cooking techniques and presentation. Ensures quality and freshness of all food preparation.