Executive Chef

- Male/Female, age 30-40 years old (Thai nationality only).
- Bachelor?s Degree in Culinary Arts and Restaurant Management or any related field.
- 6+ Years experience in both Thai and Western kitchens.
- 4+ Years in team management or kitchen operation.
- Educated or certified in Culinary or Hotel Management will be given a special consideration.

- Monitors food service throughout the property, on a daily basis during the peak hours, breakfast, lunch and dinner inclusive of all Banqueting functions.
- Controls and measures the Course Training, throughout the department.
- Controls productivity of manpower in each shift
- Ensures the efficient function in the kitchen
- Controls standards of cleanliness of all back of house areas along with the Restaurant Manager
- Control and assist with the running of major banqueting functions.
- Join the daily Outlet Managers briefing
- Highlight standards of production, presentation, hygiene, and other issues which had been observed during
operational hours in the kitchen and buffet line
- Work alongside the Restaurant Manager in the development of all promotions in terms of food production,
collateral & running of promotion.
- Work with the Restaurant Manager in the planning of the yearly F&B calendar.
- Work with the Restaurant Manager in coordinating the necessary maintenance of all areas of kitchen.
- Work with Restaurant Manager & the Accounts team in the safe handling of all equipment to be stored & all
equipment which needs to be ?sold off? or dispensed off.
- To monitor all kitchen personal for the safe storage of all operating equipment in the back of the house.
- Plan and manage Operating Costs (kitchens) including utilities (water/gas)

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