About this role
- Job Location:
- Royal Garden Plaza Pattaya

Minor Hotels is a global hospitality leader with over 600 hotels and resorts across six continents, a diverse portfolio of F&B businesses and a selection of luxury transportation services. With over five decades of experience, Minor Hotels has built a global network of hotel and hospitality brands driven by one key philosophy – we don’t need to be the biggest, but we do need to be the best.
- Perpetually driven by an entrepreneurial spirit, we create better hospitality brands, businesses and partnerships. We do this because hospitality is our calling. We live and breathe it every day, always led by what matters most to our guests, our team members and our partners.
- Joining Minor Hotels means becoming part of a truly international team, with real opportunities to grow, make an impact, and deliver what people truly want most.
- Duties and Responsibilities
- Prepare and cook food according to recipes, menus, quality standards, and presentation guidelines.
- Take responsibility for the preparation and operation of the assigned kitchen station.
- Prepare ingredients including meat, seafood, vegetables, sauces, and other food items according to production requirements.
- Ensure all food is prepared and cooked to the required quality, quantity, and presentation standards.
- Assist the Chef de Partie in daily kitchen operations and food production.
- Guide and support Commis II and Commis III in food preparation and basic kitchen duties.
- Check the quality, freshness, quantity, and proper storage of ingredients before use.
- Follow food safety, hygiene, sanitation, and temperature-control procedures at all times.
- Maintain cleanliness and organization of the assigned workstation, equipment, utensils, and storage areas.
- Assist with buffet, à la carte, banquet, and other food production as required.
- Monitor food preparation to minimize waste and control food costs.
- Ensure proper labeling, storage, and rotation of food items according to FIFO procedures.
- Report any food quality issues, shortages, damaged equipment, or safety concerns to the supervisor.
- Assist with stock checking and inventory of ingredients within the assigned section.
- Ensure the kitchen is properly prepared before service and cleaned after service.
- Support other kitchen sections when required.
- Perform other duties and responsibilities as assigned by the supervisor or management
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