Executive Chef (Japanese Nationality)

To do this kind of work, you must be able to:

- Japanese Nationality only
- Culinary Degree or BA/BS Degree
- A minimum of 10 years of Food and Beverage experience is required.
- An intimate working knowledge of culinary standards and management execution with an entrepreneurial spirit to create and mentor superior culinary talent is essential. In addition, a history with annual revenue and expense budgets is preferred.
- Think logically to make decisions.
- Excellent verbal, comprehension, listening and problem solving skills
- Excellent reputation for presenting an interesting, well-prepared menu.
- Several years of culinary managerial experience.
- Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
- Interpersonal and time management skills
- Adaptability
- Speak and write clearly and with authority.
- Be available for work shift, weekends and holidays.

Language Skills:
- Speak with poise, voice control and confidence using correct Japanese and English with well-modulated voice.
- Write reports with proper format.

V Residence Serviced Apartment
Address : 704/1 V Residence Building,
Sukhumvit Road, Klongtoey, Bangkok,
10110 Thailand

Executive Chef

REPORTS TO: VP

Purpose for the Position: Creative and dynamic food professional to operate a profitable restaurant and catering facility, manage a team of cooks, and other staff to provide a quality dining experience for patrons and serve a seasonal and innovative menu. Responsible for hiring, promoting, and disciplining associates as required. Coordinates all related departments regarding food purchases, production, service, storerooms, sanitation, and maintenance of equipment. Analyzes and controls all expenses related to the food department.

Essential Job Functions:
- Plans daily menu featuring a variety of seasonal offerings and assigns preparation of different dishes among team of chefs.
- Buys or supervises purchase of food daily, taking advantage of fresh foods in season and developing a roster of reliable merchants of quality foods.
- Supervises wine purchases to maintain an excellent cellar.
- Monitors receipt of supplies and proper storage.
- Estimates food, overhead, and labor costs, and establishes menu prices accordingly.
- Hires kitchen staff, draws up work schedules, evaluates job performances, and discharges unsatisfactory employees.
- Experiments with new menu offerings and trains other chefs as necessary to prepare new and unfamiliar recipes.
- Samples food occasionally to ensure that it has been prepared and seasoned properly, that portion sizes are correct, and hot food is served hot and cold
- Plans plating of food to maximize the visual impact and checks to make sure that the presentation is proper.
- Works with wait staff to ensure they are well trained and used efficiently to provide prompt, polite service.
- Inspects kitchen and dining room to ensure that proper hygiene and safety standards are strictly observed and that the dining room is always pristine and attractive.
- Responsible for menu cost control; labor cost control and achieving forecasted budgets.
- Maintain high associate moral among staff.
- Responsible for care and maintenance of all equipment in food and beverage department.
- Inspects all refrigerators and storerooms for excessive inventories, over-preparation and spoilage, and to ensure that sanitation is maintained in all food and beverage areas.
- Responsible for maintaining open lines of communication between all departments.

Medical expense
Yearly bonus
Provident fund
Birthday gift
New year staff party
Uniform
Medical check up
Group life insurance & accident
Social security fund
Training program