Organisation

Direct supervisor  :  Executive Chef 

Supervises  :  5-10 kitchen employees, including stewarding

          Job tasks

Responsibilities & Tasks

• Coordinate, arrange, control and prepare all kitchen activities in accordance with the Exec.Chef, and in absence of the Exec.Chef .
• Arranging, coordinating and controlling all daily/weekly orderings, deliveries and receivals of all kitchen related products
• Contributing to menu-, recipe-, garnish development and being up to date at all times regarding the newest food trends
• Ensuring the highest level of food products, preparation, presentation of dishes, recipies and/or menus at all times
• Preparing, controlling and calculating the monthly/weekly inventory stock take
• Calculating dishes & menus

Overall remaining information

• Handling & maintaining a good condition of all kitchen equipment, -appliances, -tools & utensils
• Coordinate, control and achieve all safety, food safety, hygiene and labor regulations at all times
• Showing up on time, in well manner and well presented for work as rostered
• Maintain a professional and polite attitude at all times towards colleagues and guests of the restaurant
• Being able to perform well under stress at all times
• Being a team player, willing to learn and sharing knowledge

• At least 2 years experience in a similar position in either a fine dining restaurant, or a 5-star hotel
• Minimum 10 years experience as professional chef in Hospitality business
• Having a wide technical and practical knowledge of international food products, Western cuisine and molecular gastronomy
• Being comfortable and highly knowledgeable in all sections of the kitchen
• Having supervised a team prior
• In the position of the highest culinary degree
• Immediately available
• A stable state of record
• Being able to consult references when asked for
• Preferably a Thai national

This is a good opportunity for a strong Chef de Partie to get a promoted to Sous Chef and get his break!!!