Major responsibilities:

• 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.