| Job Description | Responsibilities Position Purpose: Assist the Executive Chef in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards. Managerial Responsibilities Assist the Executive Chef in Planning and Budgeting the food costs for the Restaurant. Staffing and Scheduling of various outlets and main kitchen and allocation of duties. Develop systems and procedures that achieve higher cost efficiency and guest satisfaction. Facilitate learning and development for all the team members Performance Appraisal/ Management of the staff in the department. Operational Responsibilities Ensure that all the quality and quantity standards of food preparation & presentation in the Coffee Shop are adhered to. Assist the Executive Chef in developing and standardizing new recipes for the Coffee Shop. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen. Monitor adherence to Safety, Hygiene and Cleanliness standards. Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing. Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items. Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance. Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan. Address any grievance and counseling issues among the department staff. Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. | Desired Profile | Requirements Knowledge/Skill Thorough knowledge of Oriental & Thai cooking styles, hygiene & safety standards. Techniques in quantity food production Inventory management Working knowledge of MS Office Food Costing and Menu pricing techniques Education Diploma or Bachelors degree in Hotel Management / Apprenticeship and specialized training from a culinary institute Experience Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 6-9 years experience in managing satellite kitchens/main kitchen Implementing new F&B concepts, in the form of themes in, coffee shops and conducting various food festivals based on these themes. |
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