Assists each outlet Chef to run their kitchens at an acceptable food cost.
Assists each outlet Chef to maximize employee productivity to minimize payroll costs.
Monitors all kitchen related costs and recommend changes to outlet kitchens where appropriate.
Ensures all outlet kitchens adhere to established standards and policies.
Monitors food standards in each outlet.
Identifies market needs and trends in terms of food.
Monitors and analyze menus and products of competing restaurants.
Recruits and selects employees.
Trains and develops each Chef so that they can operate independently and creatively.
Assists each Chef in establishing effective training programs for their employees.
Inspects kitchens, stewarding, outlets etc. to observe production and preparation methods, as well as sanitation and hygiene.
Meets regularly with F&B Director and Outlet Managers to discuss special promotions.
Develops special menus based on available food, season and estimated business etc.
Recommends changes or replacement of equipment.
Works with Purchasing Manager to ensure goods purchased are of acceptable quality.
Meets with suppliers when possible and studies market trends for new equipment and products.
Develops new menus based on monitoring guest orders.
Ensures employee kitchen prepares quality food.
Performs other duties as assigned by supervisor.
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 Requirements
A graduate from a well known culinary institution is highly desirable.
Minimum of 10-15 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset.
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 in written and spoken.
Computer literate.
Possess professional disposition with excellent communication and interpersonal skills.
