Chef/ หัวหน้าพ่อครัว

Key Competencies:
? Formal qualification or accreditation in commercial cookery is highly desirable
? 3 years previous experience as a head chef or
? Minimum of 5 years as a Sous Chef or Executive Sous Chef
? Experience in a high pressure catering environment, preferably in a commercial, hospitality or industrial environment
? Experience in menu planning in a volume production kitchen and individual kitchen
? Experience in or exposure to batch cooking
? Knowledge of contemporary food trends
? Food safety and hygiene knowledge
? Demonstrated ability to control food and labour costs
? Understanding service needs of the operation
? Leadership and team building abilities
? Demonstrated ability in staff development
? Well groomed and able to represent Sodexo in a professional manner
? Customer focused
? Organized
? Self motivated
? Creativity and an eye for detail

Position Title: CHEF
Reports To: Unit Manager
Position Purpose: To be responsible for managing the entire food production team in achieving highest quality of food as per Sodexo standards while meeting food cost budget and customer satisfaction
Key Result Areas:
? Ensure kitchen team adheres to SODEXO WAY Service standards through training and role modeling
? Ensure standard recipes are used and food is presented according to established standards
? Direct and co-ordinate the activities of all kitchen staff
? Ensure kitchen and working area comply with health and food safety standards at all times.
? Inspects store rooms, refrigerators and freezers daily, to ensure no wastage.
? Ensure that all machinery, furniture, equipment and utensils are clean and in working condition at all times. Ensure all areas comply with Sodexo QHSE standards
? To participate and contribute in continual improvement process through waste reduction, revenue enhancement, increased customer and staff satisfaction and improved workplace health & safety.
? To play an active role in staff development by identifying training needs and conduct regular training sessions to existing and new staff according to standards, rules and regulations.
? To effectively manage performance of food production staff ensuring team efficiency, productivity and compliance through coaching, rewards & recognition, positive reinforcement and disciplinary process.
? To actively promote teamwork and cohesion by demonstrating behavioral and positive mindset examples at all times.
? To ensure closing procedures are adhered to such as locking of doors, switch off lights, recording of temperatures, turning off gas, shutting down of the all systems and other equipment.
? To ensure the update all scheduled cleaning in responsible area





? To carry any other reasonable duties and responsibilities as assigned.
? To assist other outlet as and when the need arises.
? To maintain an open line of communication inter and intra department in order to provide a positive working environment for all employees
? Schedule working hours of all kitchen staff with the other Sous Chef, taking into consideration the volume of expected business. Effectively manage staff overtime if warranted by unexpected business or dismiss them earlier if business is slow.
? Assign in details, specific duties of Sous Chefs and Chef De Partie
? Determine quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc.
? Review and closely monitor prices of unlisted food items.
? Responsible of the food preparation standards. Check constantly for taste, temperature and visual appeal. Make sure that all products from the kitchen are correct.
? Ensure all documentations are completed according to Sodexo policies, standards and requirements
? Effectively manage food cost, par level and ordering of raw materials
? Planning menus, considers availability of raw foods and ingredients, availability of skill required in preparing new menus style and standard of Sodexo.
? Supervises cooking and other kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production.
? Estimates current and daily requirements of customer for foods consumption base on event orders, daily menus forecasts etc.
? Ensure that there adequate supply of food at all times
? Responsible for all the work performance and efficiency of all employees in food production
? Closely monitor portion control
? Ensure on the job training is adhered to effectively
? Establish development and succession plan for kitchen team
? Coordinate with the Chief Steward to ensure highest hygiene standards in kitchen

Authorities:
? To take whatever actions are necessary to ensure the safety of all customers, clients and staff within the Unit
? To manage kitchen staff in daily duties to ensure best practice according to Sodexo Company guidelines

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