Executive Chef (Pre-Opening Team) - Aiden Surawong Bangkok Hotel (77 rooms)

1. Produces and maintains the highest food quality and controls all food products served in all areas, according to the needs and desire of the company.
2. Works within monthly-set food cost budget, adjust food requisitions and controls waste. Be instrumental in assuring the highest health, sanitation, and safety standards necessary in food handling and overall galley cleanliness.
3. Plans and prices menus. Establishes portion sizes and standards of service for all menu items.
4. Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Maintains payroll records.
5. Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate.
6. Orients and trains kitchen personnel in property and department rules, policies, and procedures.