Job Purpose

The Catering Associate (Demi Chef) plays a vital role within CPF Global Food Solution Public Co., Ltd., contributing to the success of the Domestic Trade Business by ensuring the highest quality culinary experiences. Based at Global Food Solution Bangkok, the individual will work closely within the Activation & Catering division, supporting a dynamic Modern Trade function group dedicated to delivering innovative and delicious food solutions. This role is integral to the preparation, cooking, and presentation of diverse catering orders, ensuring all food items meet strict quality, safety, and hygiene standards. The position demands a commitment to excellence, collaboration with multiple teams, and adaptability in a fast-paced environment to meet customer expectations and enhance the brand's reputation.

As a team member, the Catering Associate (Demi Chef) will participate in menu development support, ingredient preparation, and the facilitation of smooth kitchen operations. This position also contributes to inventory management, waste minimization, and efficient use of resources while maintaining compliance with food safety regulations. The role provides an excellent opportunity for hands-on culinary experience, professional growth, and contribution to innovative foodservice solutions within a global company.

Job Description (Accountability)

• Assist with the preparation and cooking of various food items for catering events, ensuring consistent quality and adherence to recipe standards.
• Support the team in managing kitchen workflow, maintaining cleanliness, and organization throughout shifts.
• Collaborate effectively with other departments, including procurement and service teams, to ensure seamless event execution.
• Ensure compliance with all health, safety, and hygiene regulations by following best practices in food handling and kitchen safety protocols.
• Contribute to inventory checks and proper storage of ingredients, minimizing waste and optimizing usage.
• Participate in menu tasting and improvements by providing constructive feedback and innovative ideas to senior chefs.
• Maintain accurate documentation related to production, cleaning schedules, and equipment maintenance.
• Assist in training new team members on standard operating procedures and food safety standards.
• Demonstrate flexibility to work in varying conditions and shifts based on the business needs, supporting a team-oriented approach.
• Engage proactively in continuous improvement initiatives that enhance operational efficiency and customer satisfaction.

Competencies

Education Description

An ideal candidate will possess a foundational education in culinary arts or food service management, such as a diploma or certificate from a recognised culinary institution or equivalent practical experience. Formal training in food safety, sanitation standards, and kitchen operations is highly preferred.

Academic qualifications or completion of vocational programs related to hospitality, catering, or gastronomy will be advantageous. The candidate should demonstrate a thorough understanding of fundamental cooking techniques, ingredient handling, and kitchen equipment usage.

CPF Global Food Solution supports continuous learning; hence, candidates who have engaged in professional development courses, food hygiene certifications, or culinary workshops will be well positioned to excel in this role.

Education (Max. 2 Major)

Experience

Relevant experience in a catering or food service setting is essential for this role, ideally complemented by hands-on exposure to kitchen operations in fast-paced environments. Experience working as a demi chef or assistant cook, particularly in modern trade or large-scale catering businesses, will be highly valued.

Previous engagement in food preparation, event-specific menu execution, and multi-disciplinary team collaboration will also enhance the candidate’s suitability. Candidates should have familiarity with volume cooking, quality control processes, and maintaining consistency under pressure.

Experience in upholding stringent health and safety standards and using kitchen machinery safely is expected. Additionally, familiarity with inventory management and coordinating with suppliers or colleagues will be beneficial.

Knowledge

• Comprehensive knowledge of food preparation techniques and culinary terminology.
• Understanding of hygiene and sanitation standards as per local and international regulations.
• Familiarity with kitchen equipment operation, maintenance, and safety procedures.
• Awareness of ingredient properties, storage conditions, and allergy considerations.
• Knowledge of portion control, presentation standards, and menu cycle development.
• Insight into modern trade and domestic catering industry dynamics including client expectations and service delivery.
• Competence in inventory control systems and waste reduction strategies.
• Knowledge of teamwork principles and communication within a culinary environment.

Skills Description

The candidate must demonstrate strong culinary skills and a passion for food craftsmanship with an eye for detail. Effective communication skills are required to collaborate with kitchen and business units while following instructions precisely.

Organisational skills are crucial for managing time-sensitive tasks and maintaining kitchen cleanliness and order. The role demands a proactive attitude towards learning and innovation, embracing feedback to refine culinary practices continually.

Adaptability to shifting schedules and work demands, as well as resilience in busy catering environments, are important. The ability to maintain composure and ensure high-quality output under pressure is expected.

Further essential skills include problem-solving capabilities, commitment to health and safety, and a team-oriented mindset to support consistent delivery of the company's catering standards.

Skills (Attribute)

Key Performance Indicator

• Achievement of timely and high-quality preparation of catering orders aligned with standards.
• Adherence to food safety and hygiene audit results with no critical violations.
• Reduction of food waste through accurate portioning and effective inventory management.
• Positive feedback from clients and internal teams regarding food quality and presentation.
• Consistency in maintaining cleanliness, organisation, and equipment maintenance schedules.
• Participation in and contribution to process improvement initiatives and team training sessions.
• Demonstrated compliance with shift schedules and flexibility resulting in minimal disruptions.
• Collaboration effectiveness measured through peer and supervisor assessments.
• Successful integration of new cooking methods or menu items following trial phases.