Job Description
PRIMARY RESPONSIBILITIES:
- Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure. Tests cooked food and checks its appearance and freshness.
- Under supervision of the Executive Sous Chef, develops and directs the kitchen operation guidelines in the assigned outlet to promote guest satisfaction.
- Supervises and ensures the sufficiency of operating equipment and supplies for kitchen operation.
- Ensures that Mis-en-place is always well stocked and prepared.
- Maintains sanitation standards in the assigned areas, ensuring a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
- Analyzes market trends using Market matrix and customer satisfaction surveys to develop and improve food offerings in each outlet.
- Monitors maintenance and hygiene standards in all kitchen-related areas.
- Knows and understands the job description of all positions in the department.
- Maintains a friendly and pleasant image at all times, checking personal hygiene and grooming.
- Conserves energy and water without decreasing guest experience and comfort.
- Monitors and reduces food waste through thorough analysis and staff behavior changes.
- Provides effective training to all staff regularly.
- Conducts daily briefings and meetings to ensure effective communication within the section.
- Proposes duty rosters to ensure sufficient manpower according to business volume.
- Handles personnel actions such as leaves, overtime, disciplinary actions, and commendations.
- Participates in recruiting, hiring, training, and evaluating kitchen staff to ensure productivity and effectiveness.
- Enforces house rules and regulations fairly.
- Identifies and solves problems professionally.
- Performs other duties as assigned by the Executive Chef or Executive Sous Chef.
Report Line & Communication
- Reports to the Executive Sous Chef.
- Supervises activities of the outlet.
- Communicates effectively with guests, subordinates, supervisors, and other section heads.
Others
- Engages in continuous learning through own IDP.
- Performs other duties as assigned.
Accountabilities
- Represents Dusit’s brand and values, delivering exceptional guest experiences and promoting Thai graciousness.
Company’s Culture
- Embraces and communicates the company's vision, mission, and values, leading by example and cascading to subordinates. "Proud to belong and to contribute".
Confidentiality
- Ensures confidentiality and secure storage of all intellectual property and data, adhering to company policies. Keeps hotel, customer, and staff information confidential during and after employment.
Job Requirements
- At least 3-5 years of chef experience in a 5-star hotel or top-class restaurant.
- Strong working knowledge of Western and Eastern cuisine.
- Solid understanding of HACCP standards.
- Proven track record in cost control, including food, equipment, labor, and waste, to meet quality and financial goals.
- Passion for menu planning and leadership.