Position Purpose
Assist in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of the relevant kitchen operation.
Essential Functions
1. Direct and control all kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
2. Coordinate with Sous Chef and Outlet Supervisor/Manager to ensure that specific restaurant operations function efficiently and on times.
3. Ensure that food is stored, prepared and secured hygienically and safely.
4. Monitor the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
5. Liaise with Purchasing Department and suppliers to ensure that all food items ordered are delivered, and the food quality is appropriate at the most competitive price.
6. Ensure that food is prepared and cooked according to specific recipes and wastage is minimized.
7. Assist in menu planning as directed, and utilize sales analysis and menu engineering techniques accordingly.
8. Assist in maintaining the standards of hygiene and cleanliness in all kitchen and related area.
9. Assist in the controlling and monitoring of individual kitchen expenses.
10. Prepare and submit forms, documents and requisitions as directed by Sous Chef/Executive Sous Chef.
11. Check mise-en-place, production procedures, repairs and maintenance, staff grooming and manning levels to ensure that they are in order and take appropriate actions where necessary.
12. Assist in the selection, training and evaluation of subordinate staff.
13. Coach, counsel, discipline and develop subordinate staff.
General
1. Contribute to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
2. Perform additional duties as assigned by Sous Chef/Executive Sous Chef.
3. Stay current with developments in the field of Kitchen, and make appropriate suggestions and recommendations to Sous Chef/Executive Sous Chef
4. Be fully conversant with all health and safety, fire and emergency procedures.
5. Maintain a high standard of personal hygiene, dress, uniform, and body language.
6. Be polite and professional in any situation where the image or regulation of the hotel is represented.
7. Attend meetings and trainings as required by Sous Chef/Executive Sous Chef.
8. Ensure that all activities are carried out honestly, ethically, and within the parameters of the local Law.
9. Interact with guests actively to solicit for feedback.
Other
1. Perform individual’s duties to achieve goals and objectives of the departments.
2. Control the department expenses within the budget and food cost percentage.
3. Maintain the standards of hygiene and cleanliness.
4. Encourage and attend staff training and development.
5. Be productive on time, accurate information and quality work.
Occupational Health and Safety
1. Identify and control all aspects of risk management and implement strategies to minimize incidents and accidents.
2. Monitor, evaluate and implement strategies to ensure manual handling techniques are undertaken by all employees.
3. Review and update all necessary protective clothing, equipment and utensils to ensure the department is operating with minimal risks.
4. Monitor and assist in the review of all workplace incidents and accidents.
5. Assist in the implementation of Return to Work plans for injured workers.
6. Ensure all employees work under the strict guidance of the OH&S Act and identify training needs.
7. Ensure all equipment is serviced and maintained in a way that reduces risks or harm to anyone.
8. Use safe manual handling techniques at all times.
9. Review employees’ knowledge on emergency procedures including evacuation and implement training and development on a regular basis at least twice a year.
Note
Regular attendance in conformance with the standards, which may be established from time to time, is essential to successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all employees are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Employees who violate Hotel rules and regulations will be subjected to disciplinary action including termination of employment.
Qualification Standards
Education
Bachelor degree plus technical certificate of diploma or above in related field.
Experience
2-5 years experience in similar position.
Essential Job Skills
- Reasonable English language skills
- Sound organizational skills
- Ability to lead, motivate and develop a team of individuals
- Able to handle demanding workload
- Sound knowledge of working practices of the kitchen
Desirable Job Skills • Ability to work a personal computer
- Proven track record in hotel of similar standard in similar capacities
Physical Requirements • In possession of all faculties
- Strong resistance
- No anti HAV Iga
- No anti HBC
ประเภทของงาน: งานประจำ
สถานที่ทำงาน: ตัวต่อตัว
