Job description

Job Description

PRIMARY RESPONSIBILITIES:

• Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
• Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
• Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.
• Maintains work area to a clean, hygienic and tidy state at all times.
• To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
• Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.
• To be punctual for work and report directly to the Supervisor or Manager on duty.
• Maintains a grooming standard at all times whether in the public eye or back areas.
• Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
• Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.
• Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
• Attends pre-meal briefing and de-briefing daily, the monthly F&B Staff Meeting as well as other training sessions organized by the hotel.
• Performs other tasks as assigned by superiors.

REPORT LINE & COMMUNICATION:

• To assist the Chef de Partie in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
• To maintain good working relationships with colleagues and all other departments.

OTHERS

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

ACCOUNTABILITIES

• 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.

COMPANY’S CULTURE

• 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”

CONFIDENTIALITY

• 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.

JOB REQUIREMENT:

• At least 2 years of Demi Chef de Partie or Commis I experiences in a 5 star hotel
• Have a strong working knowledge of western and other Asian Cuisine
• Strong understanding of HACCP, displays a high level of food and personal hygiene
• Demonstrates real passion for menu planning and leadership