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full-time
Reasonable English language skills
? Sound organizational skills
? Ability to lead, motivate and develop a team of individuals
? Able to handle demanding workload
? Sound knowledge of working practices of the kitchen
Ability to work a personal computer
? Capable of preparing reports and presentations in English
? Working knowledge of local language
? Proven track record in hotel of similar standard in similar capacity
In possession of all faculties
? Strong resistance
? No anti HAV Iga
? No anti HBC
? Effectively manage the Butchery and Vegetable room in Coordination with Receiving and other sous chef
? Ensure Hygiene and FIFO is followed in butchery and vegetable room.
? Monitor ordering system and liaise with receiving department to ensure smooth flow of operations.
? Attend daily briefings in the kitchen.
? Achieve less wastage of products and train staff for better results.
? Prepare stock taking at the end of the month and also weekly stock inventory for the Executive Chef / Executive Sous Chef.
? To ensure to train staff in any new item.
? To constantly re ? train to ensure the consistency.
? To carry out any disciplinary when required.
? To maintain cleanliness and hygiene within there respective outlets.
? Minimize food wastage.
? To conduct regular spot checks on the outlets to see that the meat specification is followed.
? To ensure the staff are fully briefed on events and daily operations within the hotel.
? To check all food items upon arrival for quality, if not good to return to supplier and inform the chef..
? To follow up on any goods not received and find out why.
? To delegate the jobs required for rank & file to do and to follow up accordingly.
? Supplies food for banquets when required.
? Minimizes all wastage by re using or not over ordering of food products.
? Responsible for the hygiene and cleanliness of butchery and commissary. And assists other outlets when required.
? Ensure a high quality of products received for all butchery items.
? Develop favorable Standards for Commissary in coordination with Executive Chef/ Executive Sous Chef
? Develop purchasing system for fresh product along with purchasing team.
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Sofitel Krabi Phokeethra Golf & Spa Resort
200 Moo.3 Klong Muang Beach, Tambon Nongtalay, Muang, Krabi 81000 THAILAND www.sofitel.com/6184
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