Executive Chef

Requirements:

* Foreigner or Thai (Male or Female), age 25 - 45 years old
* 3 years- Hospitality Management or equivalent culinary university degree.
* Proven working experience in a 4 or 5-star hotel as an Executive Chef
* Experience with pre-opening and opening of a 4-star resort or higher, special consideration
for experience in Thailand and SEA
* Excellent record of kitchen management
* Ability to spot and resolve problems efficiently
* Capable of delegating multiple tasks
* Communication and leadership skills
* Keep up with cooking trends and best practices
* Working knowledge of various computer software programs (MS Office, restaurant management
software, POS)
* Able to demonstrate excellent written and verbal communication in English.

REPORTS TO: General Manager and Owner.

Based in Rawai, Phuket


POSITION SUMMARY:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, resulting in outstanding guest satisfaction. Responsible for the smooth running of the kitchen and managing areas of profit, stock, waste control, hygiene practices and training. In charge to maintain a complete control of the kitchen.


Executive Chef Duties and Responsibilities:

* Plan and direct food preparation and culinary activities
* Supervise kitchen staff activities
* Arrange for equipment purchases and repairs
* Recruit and manage kitchen staff
* Rectify arising problems or complaints
* Comply with nutrition and hygiene standards, sanitation regulations and safety standards
* Maintain a positive and professional approach with coworkers and customers
* Train, develop and motivate supervisors and culinary staff to meet and exceed established
food preparation standards on a consistent basis
* Display exceptional leadership by providing a positive work environment, counsel employees
as appropriate and demonstrate a dedicated and professional approach to management
* Be actively involved in menu development and maintaining updated and accurate costing of all
dishes prepared and sold in the Food and Beverage operation.
* Ensure all equipment in the kitchen is properly maintained and in working order in
accordance with local health department and hotel standards.
* Coordinate with the purchasing department for acquisition of needed goods and services
* Maintain quality levels of receiving, storage, production and presentation of food
* Ensure sufficient staffing levels are scheduled to accommodate business demands

* Flexible working hours
* Life insurance
* Medical insurance
* Performance bonus