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full-time
? Minimum of 5 years in a leading position in a Thai kitchen
? 5 Star Hotel background
? Highly experienced in traditional and modern Thai cuisine
? Excellent managerial skills
? Able to understand and work with recipes in order to implement consistency in taste and presentation of the Thai food
? Deep understanding of budgets and food cost
? Extensive knowledge of HACCP and a proactive approach on all Health and Hygiene aspects are required
? Able to work innovative and creative and to create and present her/his own menus
? Capable to communicate in English in written and verbal form
? Supervise the function of all Thai kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
? Control and analyse on a on-going basis the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and Marketing; Operating food cost; Cleanliness, sanitation, hygiene.
? Responsible for the preparation of menus under the direct supervision of the Executive Sous Chef, taking into consideration of the following: Local requirements; Market needs; Competition; Trends; Potential costs; Availability of food products; Merchandising and promotion
? Inspects, when requested by Executive Sous Chef, perishable food items received for quality control.
? Passes on to the Executive Sous Chef his daily market list requirements.
? Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
? Assist or executes inspections of physical aspect the food preparation areas.
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Novotel Bangkok Suvarnabhumi Airport Hotel
999 Suvarnabhumi Airport Hotel Building, Moo.1, Nongprue, Bang Phli, Samutprakarn 10540 www.novotelairportbkk.com
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