Job Description
PRIMARY RESPONSIBILITIES:
- Supervises the function of all kitchen employee facilities and costs and contributes to achieve the overall Food & Beverage departmental goals.
- Controls and analyzes, on an on-going basis, the following and ensure optimum performance in all areas:
- Quality levels of production and presentation including Employees cafeteria.
- Guest satisfaction.
- Merchandising and marketing. (Food festivals / Theme Nights)
- Operating/payroll/food costs.
- Cleaning, sanitation, hygiene.
- Utility consumption kitchen in general.
- Importation food items
- Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
- Responsible for the preparation of menus, in coordination with the Director of Food & Beverage, by taking into consideration the following:
- Local (Customer) requirements.
- Market needs.
- Competition / Comparison with other palaces
- New Trends.
- Recipes.
- Food costs.
- Availability of food and beverage products.
- Merchandising and promotion / theme nights.
- Keeps an up-to-date standard recipe file for all food items
- Inspects kitchens, stewarding, outlets etc. to observe production and preparation methods, as well as sanitation and hygiene.
- Ensures that all kitchen staff are aware the health & safety procedures of the palace.
- Meets regularly with F&B Director and Outlet Managers to discuss special promotions.
- Recommends changes or replacement of kitchen operation equipment.
- Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
- Works with the Chief Accountant / Purchasing Manager in determining the minimum and maximum food par-stocks. Ensures the completion of the market list in accordance with Dusit quality and quantity standards. Inspects all perishable food items received for quality.
- Meets with suppliers when possible and studies market trends for new equipment and products.
- Conducts all administrative work required, including, but not limited to the following:
- Duty rosters
- Daily food cost
- Month end reports to the Food & Beverage Office.
- Maintain standard recipe file.
- Maintain Outlets rotating menu file
- Theme nights & Food Promotional file
- Outlet Standard menu file (Costs / Recipe pictures)
- Events orders file. (Banquets & Outside Catering)
- Conduct on job & off job learning events (According to the training plan)
- Maintain departmental task break down file.
- Maintains high rating on Guest satisfaction
- Conducts daily briefing and de-briefing to ensure clear communication within department.
- Conducts, in coordination with the Food & Beverage Director/Manager, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
- Identify & develops formal training plans and conducts on-the-job learning events for the Kitchen employees. (Based on need and analyses)
- Performs other duties as assigned by General Manager or Resident manager.
Report Line & Communication
- Reports directly to the General Manager and works closely with Director of F&B
- Coordinates functions and activities with other Food & Beverage department heads.
Others
- Continuous learning through own IDP.
- Any other duties as may be assigned by the superior.
Accountabilities
- Represents Dusit's brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
Company's Culture
- Communicate and fully embracing the Company's culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. Proud to belong and to contribute
CONFIDENTIALITY
- Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
Job Requirement
- A graduate from a well-known culinary institution is highly desirable
- Minimum of 10 years of experience in kitchens covering all aspects of cooking Exposure to international cuisines
- Fully compliant with HACCP guidelines
- Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation
- Have excellent English communication skills both written and spoken
- Computer literate
- Possesses professional disposition with excellent communication and interpersonal skills
