Thai Chef de Cuisine

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ABOUT OUR DEPARTMENT / TEAM

The culinary division and chefs are responsible for the food production in the hotel, with the aim to delighting the guests through the quality of our food & beverage offerings and exceed their expectations in every interaction through relationship hospitality.

THE IMPACT OF THIS ROLE

To ensure the culinary offerings from their respective areas / kitchens are prepared and served to exceptional standards using quality ingredients, innovation, and creativity - ensuring all set standards are maintained and exceeded where possible, being seen as a role model for the culinary division in the way we work and treat our guests.

KEY RESPONSIBILITIES

•    Supervise and prepare shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. In charge of Thai kitchen of the Hotel including supervise the team.

•    Assist Executive Chef and Executive Sous Chef in kitchen operations as necessary.

•    Perform all duties of kitchen associates as required.

•    Recognize superior quality products, presentations and flavour.

•    Maintain food preparation handling and correct storage standards.

•    Maintain purchasing, receiving and food storage standards.

•    Ensure compliance with all local, state, regulations and FSMS company standard.

•    Support procedures for Food & Beverage portion controls and waste.

•    Calculate accurate theoretical and weighted food costs.

•    Follow proper handling and right temperature of all food products.

•    Know and implement Rosewood Hygiene and Safety Standards.

•    Operate and maintain all department equipment and reports malfunctions.

Other standard responsibilities

•    Complies to the company policies.

•    Works within all pre-set budgetary limits.

•    Takes on other tasks in addition of the ones stated, in a reasonable framework.

•    Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.

•    Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs

•    Is always a “brand ambassador” and ensures brand integrity and clarity are always maintained.

•    Models the company’s culture, vision, mission, and core values at all times

•    Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.

•    Conduct a preventative maintenance inspection monthly.

•    Be responsible for asset management of all outlet property and facilities. Comply with brakeage procedures

•    Follow proper handling and right temperature of all food products.

•    Operate and maintain all department equipment and reports malfunctions.

•    Effectively investigate report and follow up on associate accidents.

•    Be responsible for asset management of all outlet property and facilities.

•    Order associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.

•    Visit hotel competitors each month involving supervisors as well.

•    Techniques and excellent plate presentations.

•    Participate in training associate on menu items including ingredients, preparation methods and unique tastes.

•    Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.

•    Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Human Resources Department.

•    Implement and follow Departmental Daily “15 Minutes” Training Program.

•    Participate in training the Restaurant and Catering associates on menu items including ingredients, preparation methods, seasoning and unique tastes.

•    Periodically plan outside associates’ activity to promote teamwork.

•    Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.

•    Enforce the Rosewood Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

•    Train, coach, and counsel associates in order to reach a satisfactory level of productivity.

•    Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.

•    Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

•    Maintain F&B concepts and Mission standards concerning preparation & presentation.

•    Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.

•    Practice “Open Door” Policy at all times.

•    Promote positive inter-departmental relations through candid communication and cooperation.

Others

Attendance and Participation in Meetings

•    Daily outlet meeting/briefing

•    Chefs meeting

•    F&B promotional meetings (if needs)

•    Sanitation Meeting (As Per Schedule)

•    F&B Marketing Meeting (if needs)

•    Any other ad hoc meetings deemed necessary and as per the Executive Chef instructions

CRITICAL SKILLS & QUALIFICATIONS

Required skills

•    Strong organization skills: Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership; Extensive knowledge of food handling and sanitation standards

Qualifications

•    Certification as required to comply with culinary Education preferred

Experience

•    4+ years managing a team of culinarians

•    The ability to demonstrate and execute an exceedingly strong work ethic

•    Skills to motivate and develop the culinarians on your team

•    Have an authorization to live and work in Thailand legally.

•    Excellent communication skills

•    An eye for detail and solving challenges

•    Strong leadership skills

•    A passion for real, good food