Executive Chef

? Advanced culinary skills including food preparation, flavour pairings and other cooking best practice
? Expert in management of a busy kitchen and food service
? Ability to develop unique recipes
? Trends in the restaurant industry
? International and local food handling and hygiene regulations
? Mentoring, training, directing and supervising kitchen staff
? Exceptional leadership skills, including motivation and goal setting
? Excellent communication and interpersonal skills
? Multi-tasking, and of high levels of time management under pressure

Reporting to the Deputy General Manager, we are looking for a highly-experienced and creative Executive Chef to undertake a leadership role in our fast-paced multi-faceted club F&B operations. Utilizing two full scope kitchens and store rooms, with ancillary stations for bakery and pizzas, you will create new menu items, train and direct all kitchen staff, maintain quality and order-to-table delivery time control during meal preparation and service, and manage inventory and purchasing. Administrative duties include documenting food costs and meeting budget targets including for kitchen supplies. You must have proven success in the kitchen as a confident, effective, and efficient leader who can motivate and work collaboratively with kitchen staff whilst meeting stakeholder expectations.

You will be required to work weekends and Public Holidays covering the period from pre-lunch ordering to early dinner plates on tables time, and also cover major midweek Club functions and events. There is an important specific requirement for face-to-face contact with Club members and guests, particularly during weekend peak periods.

Duties and responsibilities:

? Collaborating with the Deputy General Manager & Food & Beverage Manager to set item prices that meet required margin levels
? Staying current on developing trends in the restaurant industry along with Bangkok trends
? Developing unique and cuisine-appropriate recipes and menus, including specials and for Club functions and events
? Identifying and introducing new culinary techniques
? Maintaining the kitchens, equipment, and surrounding areas in condition that meet Club standards and health code regulations
? Responsibility for the ordering and inventory management and control (including shelf-life protocols) of all kitchen food, beverage, and other inventory, plus monitoring of purchasing supplies and food quality and condition from approved vendors
? Hiring, training and supervising kitchen staff
? Determine and control food costs to meet the set budgets
? Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
? Maintain and build relationships with Club members
? Provide required presence in all outlets, particularly during weekends, public holidays, and at major Club events
? Oversee repairs of kitchen appliances

? Salary
? Food allowance
? Service charge
? Uniform
? Provident fund
? Social security
? Group insurance
? Public holiday based on company policy