รายละเอียด

1.Executive Chef 1 ตำแหน่ง

DUTIES AND RESPONSIBILITIES:
•To provide the highest quality of service to customers/employees.
•To have a positive attitude and cheering the team spirit.
•To greet with a smile colleagues or guests.
•To be pride of self-personal appearance.
•To implement, maintain and monitor high standard of hygiene.
•To implement and maintain the standard food production.
•To monitor market list items with cost conscious approach
•To constantly monitor slow moving items by providing alternative usage with cost in mind.
•To setup standards and check all received food items for freshness and quality, based on established standards.
•Work closely with the training department to develop culinary skills for all kitchen staff
•To source alternative products keeping the quality and cost in line.
•To assist in creating and implementing new standards for quality and presentation of food.
•To coach train and direct all staff on their daily task.
•To conduct daily briefing and distribute information to all section heads.
•To guide and his executive sous and sous Chefs in maximizing employee productivity
•To monitor business and provide alternative to guest requirements.
•To Achieve budgeted profit levels
•To implement, monitor and challenge the established standards for buffet and a la Carte.
•To Establish new menu provided in a creative approach.
•Follow up banquet event order for quantity and quality.
•To ensure that all outlet kitchens adhere to company and hotel policies and procedures and minimum standards.
•Monitor guest feedback and take appropriated action to rectified.
•Have interactive guest contact to stimulate feedback or check guest satisfaction level
•To quickly react if any items are out of stock by offering alternative choices.
•To control and monitor staff performance in a positive approach.
•Check and maximize staff productivity at all time
•To check and control the kitchen equipment and utensils for preventive maintenance.
•Monitor and insure the effective maintenance of all kitchens in regard to hygiene and safety.
•To consistently monitor all area cleanliness with the establish standards.
•Do regular checking for the method of preparation sizes of portion and food garnish.
•To stay in the trend with food fashion and constantly monitor competitors.
•To conducts orientation, job appraisal and coaching.
•To carry out any other duties and responsibilities as assigned by the supervisor or any other person designated by him / her.

SKILLS AND KNOWLEDGE REQUIREMENTS
•Must be able to communicate in English writing and speaking and any other languages may be an advantage.
•Prompt to guest contacts
•Good communication skill.
•Strong leaderships
•Highly Motivated

DESIRABLE QUALIFICATIONS
•Male 35 and above
•Must be able to contact with all levels of personnel within the hotel and with the hotel guests.
•Well-groomed and out going personality.
•Experience 10 - 15 years in the same position. With Asian experience