Responsibilities

• Report for duty punctually according to the duty schedule wearing the correct uniform and name badge.
• Prepare all Mise en place as assigned by the chef de cuisine or Sous Chef.
• Clear away and store all Mise en place items at the end of the service period.
• Maintain assigned area in clean and hygienic condition.
• Prepare food items according to the standard recipes.
• Minimize wastage and spoilage of all food items.
• Collect food requisitions as requested.
• Assist in maximizing morale and productivity.
• Work in any section of the kitchen as instructed by the chef de cuisine or Sous Chef.
• Maintain a good working relationship with all colleagues and other departments.
• Ensure all operating equipment and utensils are maintained clean, in good working order with minimum amount of breakage.
• Maintain high standards of personal hygiene and appearance at all time.

Requirements

• Excellent presentation and proactive communication skills in both verbal and written in English and Thai.
• Strong background in Michelin stars/Fine dining/5 stars luxury properties.
• Willing to work split shift.
• Willing to work the required number of hours, depending on business demand.