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Open nowFirst seen 4 days ago

1st Cook

AMAN THAILAND100 open roles

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Your applicationOpen now1st CookAMAN THAILAND

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: first seen 4 days ago

The posting

Overview of the Position

  • The Pay Restaurant 1st Cook is fully responsible for the assigned galley, managing and supervising all preparation of Chinese Cuisine items as indicated in the menu plan, recipes and methods.
  • This is done in accordance with the Operational Manual, USPH/HACCP standards and company standards.
  • The position reports to the Pay Restaurant Sous Chef.

Job Description

  • Assures food production of the assigned area and gives the right instructions to the team to maintain food production up to standard and minimize food spoilage.
  • Oversees the assigned area to guarantee flawless production and final service delivery, in accordance with HACCP regulations.
  • Plans effectively to ensure waste and over production is kept to a minimum, adhering to Company standards.
  • Supervises the correct handling of existing equipment to maintain par levels and reports any malfunctioning to the Sous Chef.
  • Works with all crewmembers in the assigned area to improve their skills with continuous training in sanitation and Company recipes.
  • Guarantees punctual timing to ensure excellent service delivery.
  • Supports the Sous Chef to ensure all personnel are on time and have neat uniforms.
  • Participates in daily meetings with the Sous Chef to verify menus and address any issues.
  • Organizes staff meetings to deliver information on the menus.
  • Performs other duties as required by the Line Manager.
  • Facilitates a work environment that supports a successful safety culture and is responsible for ensuring that their team implements and maintains effective supervision and management of the workplace, enforcing safety procedures.

Requirements

  • Education and Professional Experience:
  • Secondary or High School Diploma or equivalent from an accredited School / College in Culinary / Hotel Management or related field.
  • At least 2 years' experience in overall kitchen operation in a hotel/restaurant as Chef de Partie.
  • Technical Skills:
  • Skills and knowledge of various Asian cuisine preparation techniques/methods (cold items, sauces, main dishes, desserts, etc.).
  • Thorough knowledge and skills in BBQ, Steam, Meat, Fish, Sauces, Noodles, Butchering, pastry areas, cooking technique, service organization, food conservation procedures, cleaning methods and systems.
  • Knowledge and skill in operating induction wok and other electrical galley equipment.
  • Knowledge and skills in food conservation procedures, cleaning methods and systems.
  • Language Skills:
  • English language skills.
  • Mandarin language skills.
  • Skills in a 3rd language.
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