Chef De Cuisine - Thai
JA Resorts and Hotels is looking for an experienced Chef de Cuisine, specialized in Thai Cuisine, for our signature restaurant. The person will be responsible for the efficient and smooth running of food production within the designated Kitchen. To control, check and supervise the kitchen operation and be hands on as and when needed. To ensure that associates are trained in accordance with the Hotel and municipality standard requirements. To perform all daily tasks to a consistent high standard in line with both departmental and brand standards. Work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assist in supervising all kitchen areas to ensure a consistent, high quality product is produced. Perform food production and presentation to the customer and associates as directed by the Executive Chef & Executive Sous Chef. Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards. Responsible for the entire product that directly or indirectly is related to his/her nationality/area of expertise. Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply to department and organizational policies, procedures and the Executive Chef’s instructions to ensure thatthe customer’s expectations are consistently met at all times. Responsible for the specific area of expertise which he/she has been hired for Responsible for the quality, fitness, freshness, presentation and taste of all the food items served within the hotel outlets. Responsible to coordinate the kitchen departmental communication amongst the outlet chefs, and between these and the other departments (F&B, HR, Engineering, etc) Physically visit and supervise on a daily basis the food production operations in accordance with current state and local standards, guidelines and regulations that govern the Property in addition to management and organizational policies, procedures and the Executive Chef’s instructions. Control expenses for the assigned outlets kitchens/operations by producing only what is needed, getting the proper yield of all ingredients and preparing items correctly the first time. Build, cost and implement the menus in coordination with the senior kitchen management. Share the full responsibility for the food cost, Labor Cost, Ordering, Purchasing and Inventory. Assist the Executive Chef in controlling the departmental expenses as per the approved budget. Assist the Executive Chef to monitor the food cost of the property is within the set company objective and set goals Responsible for attaining all agreed upon goals and objectives within the specified time frame as part of management's overall goals and objectives for the fiscal year. Always courteous to customers and employees, and consistently follows all policies of the organization. Prepare the kitchen duty roster and coordinate with Exec. Sous Chef the overall information for a smooth running of the operations. Coordinate and supervise the building, the costing and the implementation of all the menus in the restaurant in charge by using pragmatic tools (i.e. sales report, guests comment, market trend, etc.) Manage department controllable expenses including food cost, supplies and equipment. Training, coaching and tutoring of the junior management and junior associate. Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner. Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems. Contribute to a team-oriented and associate-oriented company culture. Oversee and ensure proper maintenance of equipment in the area of assignment. Oversee and ensure timely reporting of malfunction or maintenance deficiencies to appropriate addressee. Attend briefings, as required. Maintain good relationships with colleagues and contribute to team spirit. Cooperate and interact with other departments to provide additional/outstanding guest services. Comply with Time and Attendance Policies. Attend all scheduled training activities. Comply with Company grooming & hygiene standards and wear the chef uniform with pride. Adhere to the provisions outlined in the Associate Handbook, company policies and Rules & Regulations. Reduce waste materials and supplies re-using and recycling. Maintain clean and orderly work surroundings. Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety. Train on emergency and evacuation procedures. Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager. Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety. Train on emergency and evacuation procedures. Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the appropriate addressed Ensure full compliance with HACCP and local municipality legislation/requirements.