Demi Chef de Partie (Indian Kitchen)

Members of the Kitchen Department are responsible for ensuring that every guest enjoys exceptional quality, creativity, and variety in food and beverage offerings across the hotel. This dedication positions F&B as a key differentiator in the local market. Demi Chef de Partie supports the Chef de Partie in managing the preparation and presentation of dishes within their assigned section. They play a critical role in maintaining high culinary standards and must possess strong knowledge of their specialty, along with a solid understanding of general culinary techniques.

• Culinary Certificate or Diploma (Bachelor’s degree is an advantage)

• Minimum 2–3 years of experience in an Indian kitchen within hotels or restaurants, preferably at Commis or Demi Chef level

• Good knowledge of Indian cuisine, ingredients, and cooking techniques

• Basic leadership and good interpersonal skills

• Strong team player with a service-oriented mindset

• Attention to detail to support operational excellence and food quality standards

• Familiarity with Thai culture and local working practices to enhance teamwork and guest experience