Head Chef

- Thai nationality only.
- Male or Female, age 27-40 years old.
- Good command in English and Thai.
- Minimum 8-10 years in Culinary or Kitchen field, in hotel industry, with minimum 2 years in the position of Sous Chef or higher.
- Strong leadership & Good team player.
- Able to work under shift rotation.
- Able to work overtime sometimes.
- Good skill in team management and operations.

1. Maintain kitchen hygiene and safe food storage and rotation.

2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with ?Brand?s? standards and procedures.

3. Responsible for the day to day management of staff working in the Department.

4. Align management style, working practices and conduct with ?Brand?s? Vision, Corporate Values and policies. To comply with ?Brand?s? Code of Conduct at all times.

5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

6. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

7. Complete daily Stores Requisitions

8. Liaise with other Chefs to streamline operations.

9. Supervise daily food preparation and service requirement.

10. Liaise with outlet Managers re: business levels, VIP?s, special requirements.

11. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

12. Attend Sous Chef meetings and represent the Department at other meetings as required.

13. Coordinate service between F.O.H and B.O.H.

14. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

15. Provide training in food skills and knowledge to F.O.H staff.

16. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

17. Supervise the job tasks and quality of Kitchen Stewards work.

18. Completely understand, implement and ensure adherence to Award provisions, and ?Brand? policies.

19. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

20. Be well versed and knowledgeable of ?Brand? Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure talents are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

21. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow talents.

22. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related ?HOTEL NAME? and Starwood Policies.

23. Assist the Executive Chef in the performance of his/her role.

24. Undertake any additional duties as requested by Executive Chef or Hotel Management.

25. Follow food safety program.

26. To be competent in fulfilling Executive Chef duties in his/her absence.

- Service Charge
- Meal Allowance (2 meals / day)
- Weekly Day Off (2 days / week)
- Public Holiday
- Annual Leave (Vacation)
- Uniform
- Social Security / Social Insurance
- Group Health Insurance
- Provident Fund
- Training for Skill Improvement