Kitchen Manager (Hooters Restaurant Phuket) - URGENT

- Good knowledge in Microsoft Word and Excel
- General knowledge in full service restaurant operations/ hospitality industry
- Strong organization and planning skills
- Strong operational skills in a customer-??service & hospitality environment
- Strong coaching skills
- Intermediate mathematical computations skills
- Ability to communicate clearly and concisely, both orally and in writing
- Ability to build relationships at all levels
- Ability to handle confidential and sensitive information
- Ability to manage changing priorities

- The preparation, presentation and service of food items, using standard recipes.
- To ensure that all food storage, preparation and service of all foods meet the temperature guidelines stipulated in the Food Safety and to record all food temperatures.
- Assistance in ensuring all foods are prepared as close as possible to service times and that any food cooked in advance is correctly Chilled, stored at below 3?C and adequately reheated
- Assistance in ensuring that all menu items, are available in service areas throughout service times, and that food service staff are aware of correct portion sizes in accordance with main production plan.
- To liase with the Stores person or purchasing to ensure that adequate food items are available to produce the appropriate menu items.
- To inform the Kitchen Superintendent of any malfunction of equipment.
- Responsible for kitchen staff and areas on occasions when Executive Chef are unavailable
- Ensuring the kitchen is secured at the end of the evening and all equipment is switched off and secure
- Ensuring all areas in the kitchen are covered if shortages of staff
- Maintaining a neat and tidy appearance at all times
- Undertake light cleaning duties to maintain a tidy, clean and hygienic work environment.
- Work with Group Executive Chef to develop recipes; standardize production to ensure consistent quality
- coordinate the work of the kitchen staff and direct the preparation of meals during an absent of Executive Chef
- provide on the job training for all staffs as assigned by Executive Chef
- Market list order for daily operation, Monitor kitchen store room and request additional items from main store room
- Establish work schedule for kitchen staffs

- Vacation 14 days/year
- 6 day offs/month
- 15 public holidays
- Housing allowance
- Mobile phone allowance
- Laptop allowance
- Life insurance & Medical insurance
- Officer check and staff meal
- Working and training experience in overseas