Position Purpose
Assist the Executive Sous Chef 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 all kitchen functions.
Essential Functions
- Direct and coordinate all kitchen staff to ensure that all day-to-day operational matters are handled on time and guests’ expectations are met.
- Coordinate with Assistant F&B Manager and Outlet Managers to ensure that specific restaurant operations function efficiently and on time.
- Prepare duty rosters as directed.
- Monitor the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
- 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.
- Conduct periodic check of all food delivery and storage areas to ensure that the quality of food and standards of hygiene are maintained.
- Assist in the implementation of the annual promotion plan and menu change cycle.
- Help to ensure that an accurate and up-to-date recipe bank is maintained.
- Assist in menu planning as directed, and utilize sales analysis and menu engineering techniques accordingly.
- Assist in maintaining the standards of hygiene and cleanliness in the kitchen and related area.
- Assist in the controlling and monitoring of the kitchen expenses.
- Prepare and submit the reports as directed by Executive Sous Chef.
- Conduct frequent kitchen and back of house check to ensure that mise-en-place, production procedures, repair and maintenance, staff grooming and manning levels are in order and take appropriate actions where necessary.
- Assist in the selection, training and evaluation of subordinate staff.
- Coach, counsel, discipline and develop subordinate staff.
General
- Contribute to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
- Perform additional duties as assigned by Executive Sous Chef.
- Stay current with developments in the field of Kitchen, and make appropriate suggestions and recommendations to Executive Sous Chef.
- Be fully conversant with all health and safety, fire and emergency procedures.
- Maintain a high standard of personal hygiene, dress, uniform, and body language.
- Be polite and professional in any situation where the image or regulation of the hotel is represented.
- Attend meetings and trainings as required by Executive Sous Chef.
- Ensure that all activities are carried out honestly, ethically, and within the parameters of the local Law.
- Interact with guests actively to solicit for feedback.
Other
- Perform individual’s duties to achieve goals and objectives of the departments.
- Handle guest comments and complaints.
- Control the department expenses within the budget and food cost percentage.
- Maintain the standards of hygiene and cleanliness.
- Encourage and attend staff training and development.
- Be productive on time, accurate information and quality work.
Occupational Health and Safety
- Identify and control all aspects of risk management and implement strategies to minimize incidents and accidents.
- Monitor, evaluate and implement strategies to ensure manual handling techniques are undertaken by all hosts.
- Review and update all necessary protective clothing, equipment and utensils to ensure the department is operating with minimal risks.
- Monitor and assist in the review of all workplace incidents and accidents.
- Assist in the implementation of Return to Work plans for injured workers.
- Ensure all hosts work under the strict guidance of the OH&S Act and identify training needs.
- Ensure all equipment is serviced and maintained in a way that reduces risks or harm to anyone.
- Use safe manual handling techniques at all times.
- Review hosts’ 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. Hosts 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, hosts may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all hosts are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Hosts 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
5-8 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
· Capable of preparing reports and presentations in English
· Working knowledge of local language
· Proven track record in hotel of similar standard in similar capacity
Physical Requirements
· In possession of all faculties
· Strong resistance
· No anti HAV Iga
· No anti HBC
ประเภทของงาน: งานประจำ
สถานที่ทำงาน: ตัวต่อตัว
