• Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure. Tests cooked food and check on its original appearance and freshness.
• Under supervision of Executive Sous Chef develops and directs the kitchen operation guideline in assigned outlet to promote guest satisfaction.
• Supervises and ensures the sufficiency of operating equipment and supplies for kitchen operation.
• Ensures that Mis-en-place must be always well stocked and prepared
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Collects and analyses the market trends as per Market matrix and customer satisfaction survey to always develop and improve the food offering in each assigned outlet.
• Closely monitors the maintenance and hygiene standards in all kitchen related areas
• Knows and fully understands the job description of all positions in his/her department
• Maintains a friendly and pleasant image at all times. Always checks personal hygiene and be well-groomed in appearance.
• Conserves energy and water at all times, without decreasing guest experience and comfort
• Monitors and reduces food waste, based on thorough analysis. Changes staff behavior to carefully use all resources.
• Provides the most effective training to all staff in his/her department regularly.
• Conducts daily briefing, meeting to ensure the effective communication and operation within the assigned section.
• Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Administers personnel action on leaves & overtime requests, disciplinary actions and commendation.
• Involved in recruiting, hiring, training, and evaluating all kitchen employees as necessary, to ensure the productivity and effectiveness of the assigned sections.
• Enforces all house rules and regulations, keeping fair at all times.
• Identifies and solves problems in a professional manner.
• Performs other duties as assigned by Executive Chef / Executive Sous Chef.
  
  

• Reports to Executive Sous Chef.
• Directs and supervises activities of the outlet concurred.
• Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
  
  

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.
  
  

• 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.
  
  

• 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”
  
  

• 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.
  
  

• At least 3-5 years of Chef experience in a 5 star hotel or top class restaurant
• Have a strong working knowledge in Western/Eastern cuisine.
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership

Please refer to job description.