286 Catering jobs in Thailand

POSITION SUMMARY

Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Set up, stock, and maintain work areas. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: No related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

1. การประกอบอาหาร

2. จัดเตรียมและปรุงอาหารญี่ปุ่น เช่น ซูชิ ซาชิมิ เทมปุระ ราเมง และเมนูอื่น ๆ ตามที่กำหนด

3. ควบคุมรสชาติ คุณภาพ และความสม่ำเสมอของอาหารให้เป็นไปตามมาตรฐาน
4. ตรวจสอบวัตถุดิบให้สดใหม่และปลอดภัยก่อนนำมาประกอบอาหาร

5. การบริหารจัดการครัว

6. ควบคุมการทำงานของทีมงานในครัวให้เป็นไปตามมาตรฐานและแผนงานที่กำหนด

7. วางแผนการใช้วัตถุดิบและควบคุมต้นทุนอาหาร
8. ดูแลความสะอาด ความเป็นระเบียบเรียบร้อย และสุขอนามัยในพื้นที่ครัว

9. การพัฒนาเมนูและคุณภาพงาน

10. ร่วมคิดค้นและพัฒนาเมนูใหม่ ๆ ให้เหมาะสมกับลูกค้าและทิศทางของบริษัท

11. ปรับปรุงขั้นตอนการทำงานเพื่อเพิ่มประสิทธิภาพและลดการสูญเสีย

12. การฝึกอบรมและสอนงาน

13. ถ่ายทอดความรู้และทักษะการทำอาหารญี่ปุ่นให้แก่ทีมงาน

14. ฝึกอบรมมาตรฐานสุขอนามัยและความปลอดภัยในการทำงาน

15. งานอื่น ๆ

16. ประสานงานกับแผนกที่เกี่ยวข้อง เช่น ฝ่ายจัดซื้อ ฝ่ายบริการลูกค้า

17. ปฏิบัติงานอื่น ๆ ตามที่ได้รับมอบหมายจากผู้บังคับบัญชา

About the job

Job Purpose:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure exceptional guest experiences, smooth service, and operational efficiency. The role requires leadership in managing the team, upholding Banyan Tree's service standards, maximizing revenue, and maintaining cost controls, while fostering a culture of excellence and guest satisfaction.

Key Result Areas:

• Guest Experience

Deliver consistent, high-quality dining experiences that exceed guest expectations.

Ensure timely service, attention to detail, and personalized guest engagement.

Address guest feedback promptly and effectively.

• Operational Efficiency

Oversee day-to-day restaurant operations, ensuring compliance with SOPs, hygiene, and safety standards.

Implement effective staffing schedules, minimizing downtime and labor costs.

Monitor inventory, purchasing, and stock control to reduce waste and control costs.

• Financial Performance

Drive revenue growth through upselling, promotions, and guest engagement strategies.

Manage budgets, forecast sales, and monitor KPIs to meet financial targets.

Ensure cost control across food, beverage, and operational supplies.

• Team Management

Lead, train, and motivate a diverse team to deliver world-class service.

Foster a culture of accountability, professionalism, and continuous learning.

Conduct performance evaluations and support career development for staff.

• Compliance & Standards

Maintain strict adherence to HACCP, food safety, and local health regulations.

Ensure the restaurant reflects Banyan Tree's brand values and luxury positioning.

Uphold grooming, etiquette, and service standards across all shifts.

General:

Collaborate with the Executive Chef, F&B Manager, and other departments to ensure seamless operations.

Coordinate with Sales & Marketing for promotions, special events, and seasonal campaigns.

Oversee reservations, guest flow, and table allocations for maximum efficiency and guest comfort.

Maintain accurate reports on sales, costs, staffing, and guest satisfaction metrics.

Represent the restaurant in internal and external events, ensuring a strong brand presence.

Key Qualifications:

1. Bachelor's degree in Hospitality Management or related field (preferred).
2. Minimum 3–5 years of restaurant management experience in a luxury resort, hotel, or fine dining setting.
3. Proven leadership and people management skills with a track record of motivating teams.
4. Strong knowledge of F&B operations, wine service, and menu planning.
5. Excellent interpersonal and communication skills, with fluency in English (Thai or other languages an advantage).
6. Financial acumen with experience in budgeting, forecasting, and cost management.
7. Strong problem-solving skills, adaptability, and ability to work under pressure.
8. Commitment to excellence, attention to detail, and passion for delivering exceptional guest service.

Company Description

Welcome to Na Jomtien Beach, a burgeoning district on Thailand's eastern seaboard, and home to Mövenpick Siam Hotel Na Jomtien Pattaya. Offering direct beach access, luxurious facilities and a warm sense of Swiss hospitality, Mövenpick Siam Hotel Na Jomtien Pattaya has everything guests need for a relaxing and enjoyable stay in Pattaya.

Our 5-star resort is ideally located close to Pattaya International Airport and many of Thailand's top tourist attractions just steps away from the Ocean Marina Yacht Club, Mövenpick Siam Hotel Na Jomtien Pattaya's prime location is completed by an unspoilt stretch of beautiful coastline and stands as the region's only international five-star hotel outside of central Pattaya.

The resort offers 262 stylish and luxurious sea view rooms, suites and private pool villas, complemented by a comprehensive range of services such as our Wave Spa and an expansive lagoon swimming pool.

Job Description

We are seeking an innovative and experienced Executive Sous Chef to join our culinary team at our luxury hotel in Na Jomtien, Thailand. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of culinary excellence while showcasing the vibrant flavors of International cuisine.

• Participate in the development and implementation of business strategies for the hotel, which are aligned with Mövenpick's overall mission, vision values and strategies.
• Assist the executive chef in managing of meeting financial and guest satisfaction goals.
• Ensure quality and consistency in the preparation and presentation of menu items.
• Participate in food tastings and reviews competition menus to share input and suggestions with executive chef.
• Maintain menu recipes and instructs kitchen brigade on preparation of menu items according to recipe.
• Maintain product consistency by conducting inspections of seasonings, portion control and appearance of food.
• Follow FIFO "First in - First out" to avoid spoilage.
• Monitor uniform and professional appearance of kitchen and stewarding brigade to meet safety, presentation and other requirements of each outlet.
• Complete assigned kitchen projects in a timely and professional manner
• Ensure that proper sanitation practices and documentation are followed to meet and exceed food safety guidelines.
• Schedule the kitchen brigade based upon forecasted volumes and coordinates with service operation.
• Ensure department adheres to Mövenpick, local and state health, hygiene and safety policies.
• Conduct food inventory and makes orders to meet demand of restaurant outlets and banquet departments.
• Manage food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site
  
  catered events.
• Ensure 8 hours documented training is provided per colleagues per month as well provide on-the-job
  
  training when required.

Qualifications

• Minimum 2 year culinary degree required, three – four year degree preferred.
• Minimum two years experience as Sous Chef or equivalent role.
• Previous supervisory experience required.
• Previous culinary management experience in high volume restaurant.
• Able to resolve conflicts with guests, supervisor and employee.
• Collaborate effectively with other hotel employees and managers to ensure teamwork.
• Excellent multitasking skills.
• Basic computer skills required.
• Extensive knowledge or menu development, knowledge of both international and domestic dishes.

We are seeking a dynamic Events & Catering Officer to join our international school. This role will coordinate and deliver high-quality school events in collaboration with teachers and staff, while also managing catering services, including food distribution, and reporting.

Key Responsibilities:

• Plan and manage school events (academic, cultural, sports, and community).
• Coordinate with management, teachers, staff, and vendors to ensure smooth execution.
• Manage catering operations, ensuring quality, timeliness, and food safety.
• Track budgets, distribution, and prepare reports.

Qualifications:

-Thai National

-Degree in Hospitality, Events, Business or related field.

-3+ years work experience in event management and experience in an international school is a plus.

-Strong organizational and communication skills in English and Thai.

-Ability to multitask in a fast-paced, multicultural environment.

• Email:
• Tel:

โรงแรม, ที่พัก

SAMUJANA VILLAS KOH SAMUI

-Samujana's definition is very simple – 23 charming villas from 1 to 8 bedrooms

- All with oversized private infinity pools,

-Modern Thai architecture and breath-taking views,

-5 star hotel services and details that make the world of differences,

-The perfect place for friends and family to gather and have a great time.

Food & Beverage

• Private Chef (1)

Housekeeping Department

• Villa Attendant (แม่บ้าน) (1)

Guest Experiences Department

• Villa Manager (2)

Engineering

• Carpenter (1)

รายละเอียด

มีประสบการณ์ในตำแหน่ง

แผนก:

Food & Beverage

จำนวน:

1 อัตรา

ระดับการศึกษา:

ไม่ระบุ

เวลาทำงาน:

งานประจำ

เงินเดือน:

10,000-15,000 บาท

ผู้ติดต่อ:

HR Department

อีเมล์:

เบอร์ติดต่อ:

ลงประกาศเมื่อ:

11 ก.ย. 68

รายละเอียดงาน

• วางแผน ควบคุม และดูแลการดำเนินงานของครัวอาหารยุโรปให้มีประสิทธิภาพสูงสุด
• คิดค้น พัฒนา และออกแบบเมนูอาหารยุโรปใหม่ ๆ ให้เหมาะสมกับกลุ่มลูกค้าและแนวทางของร้าน/โรงแรม
• บริหารจัดการทีมครัว รวมถึงการฝึกอบรม ดูแลการทำงาน และสร้างแรงจูงใจให้ทีม
• ตรวจสอบคุณภาพของอาหารก่อนจัดเสิร์ฟให้ได้มาตรฐานทั้งรสชาติ หน้าตา และความปลอดภัย
• ควบคุมต้นทุนอาหาร (Food Cost) วัตถุดิบ และการจัดซื้อให้มีประสิทธิภาพสูงสุด
• ตรวจสอบและรักษามาตรฐานด้านสุขอนามัยและความปลอดภัยในครัวตามกฎระเบียบของหน่วยงานรัฐ
• ประสานงานกับฝ่ายจัดซื้อ ฝ่ายบริหาร และแผนกอื่น ๆ เพื่อสนับสนุนการบริการโดยรวม
• ตรวจสอบสต็อกวัตถุดิบและดูแลการจัดเก็บวัตถุดิบให้สดใหม่และถูกหลักสุขาภิบาล
• ควบคุมดูแลและร่วมดำเนินงานบริการอาหารในโอกาสพิเศษ เช่น งานเลี้ยง งานจัดเลี้ยงแบบบุฟเฟ่ต์ ฯลฯ
• รายงานผลการดำเนินงานด้านครัวให้กับผู้จัดการทั่วไป/ผู้บริหาร

คุณสมบัติ (Qualifications):

• เพศชาย/หญิง อายุ 30 ปีขึ้นไป
• วุฒิการศึกษาระดับ ปวส. หรือ ปริญญาตรีขึ้นไป ในสาขาศิลปะการประกอบอาหาร หรือสาขาอื่นที่เกี่ยวข้อง
• มีประสบการณ์ในตำแหน่งหัวหน้าครัว หรือ Sous Chef อาหารยุโรป อย่างน้อย 3-5 ปี
• มีความรู้ความเข้าใจในอาหารยุโรปหลายประเภท เช่น ฝรั่งเศส อิตาเลียน เมดิเตอร์เรเนียน ฯลฯ
• มีทักษะในการบริหารทีม และควบคุมต้นทุนอาหารได้ดี
• มีภาวะผู้นำสูง และสามารถทำงานเป็นทีม
• มีความคิดสร้างสรรค์ และสามารถคิดค้นเมนูใหม่ได้
• มีใบอนุญาตหรือใบรับรองการอบรมสุขอนามัยอาหาร (จะพิจารณาเป็นพิเศษ)
• สามารถใช้คอมพิวเตอร์พื้นฐานเพื่อจัดทำรายงาน และเมนูได้

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationThe Westin Siray Bay Resort & Spa Phuket, 21/1, 21/3, 21/4, 21/6 Moo 1, Phuket, Phuket, Thailand, 83000

ScheduleFull Time

Located Remotely?N

Position Type Non-Management

POSITION SUMMARY – F&B and Event Service Expert

Our jobs aren't just about putting food on the table or serving guests during a banquet or event. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our F&B Service Experts is skilled in a wide range of event functions and able to take the initiative and deliver a wide range of services to make sure that guests' experience is well taken care of from start to finish. Whether setting tables and event materials communicating with the kitchen, interacting, and serving guests, or cleaning work areas and supplies, the F&B Service Expert makes transactions feel like part of the experience.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

For interested applicant,

send your CV to me:

or

Experience & Education:

· years of experience with similar role as a supervisor in a resort or hotel restaurant format

· Or, 4-5 years of experience as a Restaurant Captain or Service Captain in a resort or hotel restaurant format

· Diploma, or Associates Degree in any Hospitality related courses is a "plus"

Food & Beverage:

· Strong foundation on different types of service sequence or format

· Strong food knowledge of multiple types of cuisine, i.e., Mediterranean, European, and/or Asian.

· Strong beverage knowledge and beverage service techniques

· Wine knowledge & wine service skills is a "plus"

· Creative in using different types of upselling and cross-selling techniques in F&B

· Flexible and adaptable to changes as required within the scope of work

· Ability to understand and retain food and beverage related knowledge, recipe, and/or production methods

· Ability to perform and supervise food and beverage floor and/or shift operations

· Ability to monitor and control expenses and costs within the designated shift and/or area

Technical:

· Good command in English – both written and verbal

· Strong time management skills for both self and team tasks/duties accomplishments

· Ability to draft reports and correspondence to his/her direct report

· Ability to use multiple software programs such as, but not limited to:

o  Micros Simphony or Newer versions and/or similar point-of-sale platforms

o  MC (Materials Control) and/or similar purchasing and inventory platforms

o  Microsoft Programs, i.e., Word, Excel, PPT

o  2c2p and/or similar online payment platforms

Human Relations and Social Skills:

· Enthusiastic and approachable personality for both customer service and team relations

· Attentive and proactive during operation hours and show willingness to assist guests at all times

· Truthful and honest character & personality is a must

· Ability to lead and motivate a shift team of 5-7 team members

· Ability to train and develop shift members in relation to the specific required skill set of the individual

· Ability to communicate and adapt to any given situations

· Ability to exercise and observe a certain level of confidentiality

· Ability to communicate with other departments in a professional manner and with respect

· Ability to have a "critical analysis" is a "plus"