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Banquet/Line Cooks are responsible for production, preparation and presentation of all banquet and รก la carte food for the hotel/restaurant, under the direction of the Resort Chef and Executive Chef.


  • Culinary knowledge and skills.
  • At least three years of Banquet Cook experience, preferably in a quality culinary environment in a high-volume hotel, banquet or catering facility.
  • Ability to operate in a safe, sanitary work environment that conforms to all standards and regulations.
  • Ability to work a flexible schedule including evenings, weekends and holidays, as needed.

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