To control all aspects of the operation during the absence of the Executive Chef
To manage the kitchen team to produce consistently high quality food production and presentation in all outlets and facilities of the hotel.
Ensure consistent quality of all food stuffs purchased, monitoring quality, value and costs.
Maintain operating food cost percentages at agreed levels.
Organize manning schedule for main kitchen with regard to productivity, cost and to daily forecast.
Ensure that all employees report for duty in each outlet with correct uniform.
Supervise and monitor consistency of food standards in each restaurant and banquet outlet taking corrective action when required, with particular attention to:
Dish presentation/ garnish, accompaniment
Quality of presentation
Quality of taste
Operating equipment clean and to standard
Conduct spot checks at regular intervals.
Train and develop all kitchen team members to operate to the required standards as established by the Hotel.
Ensure safety and hygiene training with all employees in the department.
Qualifications:
Excellent presentation and proactive communication skills in both verbal and written in English and Thai.
Culinary certificate and accredited continuing education requirement.
Minimum of 5 years specializing in the area of expertise.
Minimum of 3 years experience in similar position in recognized properties/restaurants.
Passionate, committed, creative, flexible and a team player with high energy level.
Ability to perform duties under pressure.
Computer literate and HACCP knowledge.
Skills
Restaurant Management
Communication skills
Culinary Education
Functions
Tour Operators Sub
Job Overview
Job Type:
Full-Time
Company
Mandarin Oriental Hotel Group
13 active jobs
Industry:
Hospitality, Tourism & Travel
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