Job Information
IHG Chef de Partie (Japanese) in Thailand
With panoramic views of the Gulf of Thailand, Holiday Inn Resort Vana Nava Hua Hin is the first Holiday Inn water park resort in Asia, located in the popular seaside getaway of Hua Hin, Thailand.
At Holiday Inn® our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn Hotels & Resorts brand you’re more than just a job title.
We love the individual talents, interests, and dreams that make you who you are. And because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved, and grow.
We look for people who are friendly, welcoming, and full of life; people who are always finding ways to make every guest’s experience an enjoyable one. So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have room to be yourself.
What’s the job?
Cooking and Preparation: The Chef de Partie is responsible for overseeing specific cooking sections such as sushi, sashimi, and teppanyaki, ensuring the cooking and preparation of dishes are managed. They prepare ingredients following Japanese cooking methods and provide high-quality dishes.
Staff Training and Supervision: The Chef de Partie instructs and supervises staff assigned to their section. They teach appropriate cooking techniques, maintain the work environment, and ensure all staff members adhere to hygiene standards.
Ingredient Management and Ordering: The Chef de Partie manages the inventory of ingredients for their section and places orders as necessary. They monitor inventory levels and plan efficient cooking while ensuring the quality of ingredients.
Your Day to Day
Monitor Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties:
Set up work station with required mis en place, tools, equipment and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
Start prep work and production of items needed for the day.
Select, clean and prepare meat, seafood and vegetables.
Ice down seafood three times a day according to procedures.
Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
Prepare and produce Sauté, Grill & Sauce from the menu items for designated F&B outlets.
Prepare all dishes following recipes and yield guides, according to department standards.
Inform the Kitchen Supervisor of any shortages before the item runs out.
Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.
Inform Kitchen Supervisor of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the potwash station.
Direct and assist Stewards in order to make clean up a more efficient process.
Breakdown work station and complete closing duties according to department standards:
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
Return all unused and clean utensils/equipment to the specified locations.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of work and follow-up actions required with the Supervisor before leaving.
Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
All other duties as required.
What we need from you
General Skills
- Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
Technical Skills
Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders;
Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions;
Ability to work with all Japanese products and food ingredients involved; ability to use all senses to ensure quality standards are met
Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions;
Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
Language
- Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements
Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Kitchen Environment - constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
Qualifications
Diploma/Some College or an equivalent combination of education and work-related experience.
Must have current and valid Food Handler's card
Experience
Minimum three years' experience as a Line Cook in a Japanese restaurant
Hotel operational exposure (i.e. Culinary) preferred
Experience with a luxury or ultra-luxury property or brand preferred
Benefit
In return, you can look forward to a competitive salary and benefits package including;
5-day workweek.
Duty Meals.
Laundered Uniforms.
Accommodation - fully furnished studio room.
Group life insurance and health insurance.
Provident Fund / Social Security contributions.
Annual leave.
Annual Physical Health Check.
Learning and Development Program.
Worldwide IHG® Employee Room Rate Program.
At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey?
Travel is a journey. We help make it a joy.
Starting with a warm, inviting welcome for all guests, whether traveling on business or for fun, enjoying a quick night, or relaxing for the week. At Holiday Inn®️ we thrive on making our guests stays brighter, helping them create memories that will last a lifetime. Irresistible smiles are our specialty. We should know, we’ve been on our journey since 1952. So if you can help us spread the joy of travel to all, we’d love to give you a warm welcome to the Holiday Inn®️ family.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.