Executive Chef

Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a
team effort and maintain a positive and professional approach.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers
and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain
from abusive, insubordinate and/or violent behavior.

Plans menus for all food outlets in the club.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation
is economical and technically correct and within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety,
sanitation and accident prevention principles.
- Develops standard recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and assists in
establishing menu selling prices.
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and
monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Attends food and beverage staff and management meetings.
- Consults with the Food & Beverage Director about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to
achieve maximum profitability.
- Evaluates food products to assure that quality standards are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the
expectations of members and guests.

* ห้องพักหัวหน้าแผนก
* อาหาร 3 มื้อ
* OC
* Laundry service