Hot Kitchen Chef de Partie

1. Male or female with Thai Nationality only

1. To develop standard recipe which
allow the restaurant to operate at an acceptable food cost.

2. To maximize employee
productivity in order to minimize payroll costs.

3. To prepare, in conjunction with
the Restaurant Manager annual operating budgets which will form part of
the Business plan.

4. To monitor all kitchens operating
costs and take corrective action when necessary to reduce expenses.

5. To establish culinary standards
specific for the restaurant which meet the needs of the target market.

6. To ensure that culinary
standards comply with company and hotel policies and procedures and
minimum standards.

7. To create whenever possible,
locally and seasonally available products in menus and ?specials?.

8. To write specific and accurate
product specifications and standard recipes for use in the computer and by
the Restaurant Manager.

9.To write and update the relevant
section of the Departmental Operations Manual.

10. To identify, in conjunction with
the Restaurant Manager and, market needs and trends.

11. To monitor and analyze the menus
and product of competitive restaurants.

12. To develop menus, buffets (where
applicable) and ?special? which meet the need of the target and are in
line with the operating concept for the restaurant.

13. To plan and implement in
conjunction with the respective Restaurant Manager an effective sales plan
and food promotion.

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