Executive Chef (Up Country for New Property)

- Thai or Foreigner

- Create optimum customer satisfaction by providing the highest standard of food quality and presentations at the same time maximizing the profit margins through effective management of all kitchen function.
- Implements and enforces safety regulations and house rules.
- Establishes standard operating procedures in all operational aspects in accordance with the Resort policy.
- Develops and administers food budget, action plans and promotional activities of the department; stimulates sales and profit, controls operating expenses.
- Involves with F&B Manager in planning of menus, decisions in pricing which are market-sensitive.
- Provides Management with information regarding client satisfaction and activities of competition; Prepares monthly report.
- Work closely with all departments, especially with F&B Manager to set up yearly planning and activities.
- Prepares in conjunction with the F&B Manager an annual menu change cycle and ensures the relevant changes occur as planned.
- Prepares and implements in conjunction with the F&B Manager an annual food promotion plan for the restaurant.
- Develops innovative and creative food promotions using seasonal and local foods.
- Devises special dishes and develops recipes consistency.
- Ensures market list is prepared daily to ensure an adequate provision of fresh products.
- Estimates food consumption and purchases or requisite food stuffs and kitchen supplies.
- Liaises with purchasing and suppliers to ensure that all food items ordered are delivered and that these items are of the appropriate quality at the most competitive prices.
- Maintains an efficient administration within the department preparing and submitting operational reports on time.
- Menu planning and pricing, food costing, order food supplies and oversee kitchen operations to ensure uniform quality and presentation of meals.
- Review menus, analyzes recipes, determine labors and overhead costs and assigns prices to menu items.
- Directs food apportionment policy to control costs.
- Supervises cooking and other kitchen personnel and coordinates their assignment to ensure economical and timely food production.
- Observe methods of food preparation and cooking, sizes of portions, taste and garnishing of foods to ensure food is prepared according to standard recipes.
- Establishes and enforces nutrition and sanitation standards for kitchen.
- Supervises and cooperates with stewarding in matters pertaining to kitchen, pantry, refrigerator and storeroom.
- Select and develop recipes; standardize production recipes to ensure consistent quality.
- Establish presentation technique and quality standards, Consistency of the food.
- Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
- Develop/maintain purchasing specifications for food, and supplies that ensure quality and inventory control.
- Control food costs to an agreed percentage of food revenue, as well as maintaining quality.
- Directs and coordinates all kitchen staff to ensure that all day-to-day operational matters are handled on time and that guest expectations are met.
- Coordinates with Food and Beverage Operations to ensure that all restaurant operations function efficiently and on time.
- Monitors the consistency of preparation and presentation in all food production area to ensure that they conform to the requisite standards.
- Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
- Ensures that accurate recipes are prepared and costs for all menu items.
- Responsible for the standards of cleanliness and hygiene in the kitchen and related areas.
- Stays current in the developments of cooking and cuisine- s and makes appropriate suggestions and recommendations to the Resort Manager.
- Leads the team by holding daily briefings and monthly communication meetings to discuss various aspects of operations and preparation with all concerned.
- Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff.
- Supervises kitchen personnel with responsibility for Manages kitchen operations in terms of hiring, training, policies and standard operating procedures performance reviews.
- Provide on the job training for all staffs including hygiene, food safety and sanitation.
- Coaches, counsels, disciplines and develops all kitchen staff.
- Motivate, train and develop Personnel to be qualified for their specific assignment.
- Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development.
- Conducts interviews with potential candidates and is responsible for recruitment of staff.
- Establishes effective employee relations and maintains the highest level of professionalism, ethics and attitude towards all resort guests, clients, heads of department and employees.

Salary and Benefits are based on the hotel.