1. Controls and analyzes, on an on-going basis, the level of the following:
Sales – upselling Costs - monitor and control - food costDaily market purchases – and follow up Issuing of food control – room service – banquet Quality and presentation of food productsTest-consistency, standards follow the recipesCondition and cleanliness of kitchen and equipmentDaily chef briefing – kitchen and service Guest satisfactionPIC – responsibly Marketing – food promotions, daily special2. Handles administrative works and keeps up-dated files.
3. Monitors the stocks of all food, beverage, kitchen cleanliness and Maintain equipment’s
4. Manages and support banquet functions of section food production of our specific dishes to achieve the optimum quality level of food quality
5. Establishes and maintains effective employee and inter-departmental working relationships.
6. Manages and support banquet functions of section food production of our specific dishes to achieve the optimum quality level of food quality
7. Comes up with the Head Chef with popular ideas for the menu in advance for planning of new menu
8. Assists the Head Chef in setting Restaurant/section goals and developing strategies, procedures and policies.
9. Monitors local competitors and compare their operation with our restaurant/section.
10. Participates in service as necessary in accordance with the requirements and practices of the restaurant/section.
1. Controls and analyzes, on an on-going basis, the level of the following:
Sales – upselling Costs - monitor and control - food costDaily market purchases – and follow up Issuing of food control – room service – banquet Quality and presentation of food productsTest-consistency, standards follow the recipesCondition and cleanliness of kitchen and equipmentDaily chef briefing – kitchen and service Guest satisfactionPIC – responsibly Marketing – food promotions, daily special2. Handles administrative works and keeps up-dated files.
3. Monitors the stocks of all food, beverage, kitchen cleanliness and Maintain equipment’s
4. Manages and support banquet functions of section food production of our specific dishes to achieve the optimum quality level of food quality
5. Establishes and maintains effective employee and inter-departmental working relationships.
6. Manages and support banquet functions of section food production of our specific dishes to achieve the optimum quality level of food quality
7. Comes up with the Head Chef with popular ideas for the menu in advance for planning of new menu
8. Assists the Head Chef in setting Restaurant/section goals and developing strategies, procedures and policies.
9. Monitors local competitors and compare their operation with our restaurant/section.
10. Participates in service as necessary in accordance with the requirements and practices of the restaurant/section.
Culinary Arts Degree/Diploma (or equivalent)
Specialized Thai Culinary Training (preferred)
3-5 years of experience in a professional kitchen, with 2 years in a supervisory role
Experience in Thai cuisine (wok cooking, curry preparation, grilling, etc.)
Strong knowledge of Thai ingredients (lemongrass, kaffir lime, fish sauce, etc.)
Leadership and team management experience
Menu creation and recipe development skills
Ability to manage kitchen operations during the Head Chef’s absence
Attention to detail for food quality and presentation
Strong communication and problem-solving skills
Culinary Arts Degree/Diploma (or equivalent)
Specialized Thai Culinary Training (preferred)
3-5 years of experience in a professional kitchen, with 2 years in a supervisory role
Experience in Thai cuisine (wok cooking, curry preparation, grilling, etc.)
Strong knowledge of Thai ingredients (lemongrass, kaffir lime, fish sauce, etc.)
Leadership and team management experience
Menu creation and recipe development skills
Ability to manage kitchen operations during the Head Chef’s absence
Attention to detail for food quality and presentation
Strong communication and problem-solving skills