Ensuring promptness, freshness and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Modifying menus or create new ones that meet quality standards to be able to handle 800 ala carte covers a day
Sourcing, hiring and training team members
Planning and directing food preparation and culinary activities
Estimating food requirements and food/labor costs
Reviews slow moving food stock and takes corrective actions.
Coordinates with Purchasing and Storeroom to determine the minimum and maximum food par stocks.
Directs outlets and banquet food setups and presentations, continuously reviewing and upgrading the standard.
Coordinates and supervises the preparation, production and presentation of all food products and to ensure the standard specifications and recipes are implemented.
Conducts sanitation inspections of all kitchen areas with all respective parties
Responsible for the conceptualization of creative menus for the outlets and banquet , and participates in the costing and pricing of the menus, taking into consideration the followings :
Market needs and conditions
Food and beverage trends
Popularity of dishes
Availability of food products
Merchandising and promotions
Religious and public holidays
Number of guests
Capable of standardizing recipes, including yield test for ingredients, method of preparations and presentations.
Possesses a working knowledge of the local cuisine.
Ensures proper storage conditions for all food supplies.
Establishes and implements an effective cleaning schedule to maintain high sanitation standards in the kitchen.
Knowledgeable of fire safety and security concerning the Kitchen.
Implements and follows up on the consistent implementation on Cost Control Procedures established for the Kitchen.
Conducts regular and scheduled market survey to determine the quality and market price of food supplies.
Conducts spot inspection in the receiving area on a regular basis.
Language: Fluent in English, both spoken and written
Experience: 5 years as Executive Sous Chef or at least 2 years as Executive Chef in restaurant.
Competencies: People management, influence, communication, developing relationships, planning, analyzing information, decision making, commercial awareness, resilience.
Capable of delegating multiple tasks
Computer skills: Excel, Word, compulsory.
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