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full-time
Qualifications?
5-7 year experiences as similar role
Qualified professional cook in Japanese cuisine
Pre-Opening new Japanese restaurant is a must
Strong leadership, problem-solving skills, people management
Capable of delegating takes and ensuring subordinates are trained to deliver excellent standards at all times.
Able to demonstrate the ability to diversify and design menus specials.
Must have experience in dealing with suppliers and stock management
Job Summary
The Head Chef will report directly to the Food and Beverage Manager with the responsibility for managing and training all culinary team to replicate highest quality dishes. This individual will be the main point of contact for sourcing and selecting the best suppliers; stock management menu rotation and design and continuously striving to deliver first class customer satisfaction. The successful candidate will also liaise with a cross-functional team.
Key Responsibilities
A primary duty is the continued efficiency of the kitchen and production of consistent, quality food ; supervise all stations of food preparations and presentation to ensure consistency in highest quality and very good taste.
Lead and be in charge of all aspects of the kitchen.
Plan and direct food preparation and culinary activities.
Modify menus or create new ones that meet quality standards.
Estimate food requirements, food cost and labor cost
Perform administrative duties.
Recruit and manage schedule for kitchen staff.
Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Develops standard recipe and techniques for food preparation and presentation which help to assure consistently high quality.
Plus fixed service charge after probation period.
Koi Restaurant
39th Floor, Sathorn Square Building, Silom, Bang Rak, Bangkok 10500 koirestaurantbkk.com/sathorn/
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