Description:

Objectives:

1. Manages, supervises and is responsible for all aspects of food production within all outlets of the hotel, in accordance with company guidelines (operational and financial) and all applicable local legislation and regulations
2. Manages, supervises and is responsible for all hygiene- related aspects of food production within all outlets of the hotel, in accordance with company guidelines (operational and financial) and all applicable local legislation and regulations
3. Manages, supervises and is responsible for all purchasing and stock management of food production produce & items, in accordance with company guidelines (operational and financial) and all applicable local legislation and regulations
4. Manages, supervises and is responsible for all aspects of staff development and training within his team, in accordance with company guidelines and regulations

Tasks:

1. Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
2. Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Adopts an “owner-operator” approach, taking full ownership of food production and kitchen operations
6. Does daily and frequent interaction with hotel guests that is absolutely necessary, to collect feedback, recognize loyal and repeat guests and identify guest preferences for recipe preparations
7. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
8. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
9. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
10. Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
11. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
12. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
13. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
14. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
15. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
16. Determines how food should be presented, and creates decorative food displays.
17. Recognizes superior quality products, presentations, and flavor.
18. Ensures compliance with food handling and sanitation standards.
19. Follows proper handling and the right temperature of all food products.
20. Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
21. Review guest comment cards / official hotel guest feedback (Revinate) for guest satisfaction results and other data to identify areas of improvement.
22. Coordinates with the purchasing department for the acquisition of needed goods and services, and manages all aspects of produce stock management.
23. Ensure all products are prepared consistently and meet departmental appearance/quality standards.
24. Ensure proper grooming and hygiene standards for all kitchen staff.
25. Ensures all kitchen employees maintain required food handling and sanitation certifications.
26. Ensure proper purchasing, receiving, and food storage standards in the kitchen.
27. Interacts daily with guests to obtain feedback on food quality, presentation, and service levels.
28. Actively responds to and handles guest problems and complaints.
29. Maintain quality levels of receiving, storage, production, and presentation of food.
30. Ensure sufficient staffing levels are scheduled to accommodate business demands.
31. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
32. Discuss daily food cost reports with key kitchen and F&B team members.
33. Review weekly and monthly schedules to meet forecast and budget.
34. Attend the daily morning meetings and other administrative sessions.
35. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
36. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
37. Frequently review finished products for quality and presentation before the orders are sent to guests.
38. Able to perform additional duties as requested by the hotel management as and when required.
39. Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

Requirements:

1. Any Nationality
2. Age 40 – 50 years
3. Proven international culinary track record, with minimum work experience at least 5 years as Executive Sous-Chef and / or 3 years as Executive Chef
4. Work experience in Thailand and overseas a must
5. Multi-cuisine experience (Western, Asian, Native, Dietary etc)
6. Outgoing personality with good guest contact / interaction an absolute priority
7. Proven team player and team developer, no “star” ambitions
8. Hands-on “owner-operator” attitude
9. Must have experience in creating, developing and implementing new culinary concepts / ideas
10. Ideally have worked for both independent and multinational chain operators (hotel and / or restaurants)
11. Additional culinary certifications / awards / distinctions an advantage