Executive Chef (Up Country for New Property)

รายละเอียดงาน

? Create optimum customer satisfaction by providing the highest standard of food quality and presentations at the same time maximizing the profit margins through effective management of all kitchen function. ? Implements and enforces safety regulations and house rules. ? Establishes standard operating procedures in all operational aspects in accordance with the Resort policy. ? Develops and administers food budget, action plans and promotional activities of the department; stimulates sales and profit, controls operating expenses. ? Involves with F&B Manager in planning of menus, decisions in pricing which are market-sensitive. ? Provides Management with information regarding client satisfaction and activities of competition; Prepares monthly report. ? Work closely with all departments, especially with F&B Manager to set up yearly planning and activities. ? Prepares in conjunction with the F&B Manager an annual menu change cycle and ensures the relevant changes occur as planned. ? Prepares and implements in conjunction with the F&B Manager an annual food promotion plan for the restaurant. ? Develops innovative and creative food promotions using seasonal and local foods. ? Devises special dishes and develops recipes consistency. ? Ensures market list is prepared daily to ensure an adequate provision of fresh products. ? Estimates food consumption and purchases or requisite food stuffs and kitchen supplies. ? Liaises with purchasing and suppliers to ensure that all food items ordered are delivered and that these items are of the appropriate quality at the most competitive prices. ? Maintains an efficient administration within the department preparing and submitting operational reports on time. ? Menu planning and pricing, food costing, order food supplies and oversee kitchen operations to ensure uniform quality and presentation of meals. ? Review menus, analyzes recipes, determine labors and overhead costs and assigns prices to menu items. ? Directs food apportionment policy to control costs. ? Supervises cooking and other kitchen personnel and coordinates their assignment to ensure economical and timely food production. ? Observe methods of food preparation and cooking, sizes of portions, taste and garnishing of foods to ensure food is prepared according to standard recipes. ? Establishes and enforces nutrition and sanitation standards for kitchen. ? Supervises and cooperates with stewarding in matters pertaining to kitchen, pantry, refrigerator and storeroom. ? Select and develop recipes; standardize production recipes to ensure consistent quality. ? Establish presentation technique and quality standards, Consistency of the food. ? Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. ? Develop/maintain purchasing specifications for food, and supplies that ensure quality and inventory control. ? Control food costs to an agreed percentage of food revenue, as well as maintaining quality. ? Directs and coordinates all kitchen staff to ensure that all day-to-day operational matters are handled on time and that guest expectations are met. ? Coordinates with Food and Beverage Operations to ensure that all restaurant operations function efficiently and on time. ? Monitors the consistency of preparation and presentation in all food production area to ensure that they conform to the requisite standards. ? Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained. ? Ensures that accurate recipes are prepared and costs for all menu items. ? Responsible for the standards of cleanliness and hygiene in the kitchen and related areas. ? Stays current in the developments of cooking and cuisine?s and makes appropriate suggestions and recommendations to the Resort Manager. ? Leads the team by holding daily briefings and monthly communication meetings to discuss various aspects of operations and preparation with all concerned. ? Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff. ? Supervises kitchen personnel with responsibility for Manages kitchen operations in terms of hiring, training, policies and standard operating procedures performance reviews. ? Provide on the job training for all staffs including hygiene, food safety and sanitation. ? Coaches, counsels, disciplines and develops all kitchen staff. ? Motivate, train and develop Personnel to be qualified for their specific assignment. ? Observes and records employee performance hence inspires others to goal achievement and shows interest in staff career development. ? Conducts interviews with potential candidates and is responsible for recruitment of staff. ? Establishes effective employee relations and maintains the highest level of professionalism, ethics and attitude towards all resort guests, clients, heads of department and employees.

คุณสมบัติผู้สมัคร

- Thai or Foreigner

สวัสดิการ

• Salary and Benefits are based on the hotel.