Chef de Partie (Thai & European Kitchen) - Grand Mercure Khao Lak Bangsak

Grand Mercure Khao Lak Bangsak provides a haven of elegance and comfort.
Discover welcoming hospitality as you take advantage of all this Thai-style contemporary beachfront hotel has going for it. From the secluded bays across Andaman sea views or down; right close access within minutes by boat ride away! Delight in our personalized service and knowledgeable staff as we ensure your stay at Grand Mercure Khao Lak Bangsak.

Indulge in luxury in one of the 195 stylish modern rooms or suites. Gaze out at the Khao Lak resort from your room’s private balcony or wander through the gardens to our facilities. Feel the tranquillity from the uniquely-designed canal meandering through Grand Mercure Khao Lak Bangsak, a nod to Thailand’s riverside villages.

The Chef de Partie – Thai & European Kitchen is responsible for managing an assigned section of the kitchen, ensuring the preparation, cooking, and presentation of authentic Thai and European dishes in accordance with hotel standards, recipes, and food safety requirements. The role supports the Executive Chef and Sous Chef in delivering exceptional culinary experiences while maintaining quality, consistency, cost control, and efficient kitchen operations.

• Diploma or Certificate in Culinary Arts or a related field is preferred.
• Minimum 2–3 years of experience as a Chef de Partie or in a similar role within a hotel, resort, or upscale restaurant.
• Strong knowledge of Thai and European cuisine, including food preparation, cooking techniques, and presentation standards.
• Experience in à la carte, buffet, banquet, and all-day dining operations is preferred.
• Good knowledge of HACCP, food safety, sanitation, and hygiene standards.
• Able to communicate effectively in Thai; basic English communication skills are preferred.
• Strong leadership and supervisory skills with the ability to coach and develop junior team members.
• Good organizational and time management skills with the ability to work under pressure.
• Ability to work independently as well as collaboratively within a team.
• Strong attention to detail and commitment to delivering high-quality food.
• Good problem-solving and decision-making skills.
• Positive attitude with a passion for culinary excellence and guest satisfaction.
• Able to work flexible shifts, including weekends, public holidays, and extended hours when required.
• Physically fit and able to stand for long periods and lift kitchen supplies or equipment when necessary.
• High level of professionalism, integrity, and commitment to maintaining hotel standards.
• Willingness to participate in training and continuously develop culinary skills and product knowledge.