
Senior Culinary Expert
5 days ago
Key Responsibilities:
- Prepare and maintain exceptional food quality, adhering to Dusit policies and procedures.
- Under supervision of the Executive Sous Chef, develop and direct kitchen operations in assigned outlets to enhance guest satisfaction.
- Ensure sufficient operating equipment and supplies for efficient kitchen operation.
- Guarantee well-stocked Mise-en-place at all times.
- Maintain strict sanitation standards in designated areas, ensuring a clean and healthy ambiance in the kitchen.
- Monitor maintenance and hygiene levels in all kitchen-related areas.
- Develop an understanding of job descriptions within the department.
- Project a professional image, maintaining personal hygiene and grooming standards.
- Implement sustainable practices, conserving energy and water without compromising guest experience.
- Minimize food waste through thorough analysis and staff behavior adjustments.
- Provide regular training to staff members.
- Conduct daily briefings and meetings for effective communication and operational efficiency.
- Propose duty rosters to ensure adequate manpower based on business volume.
- Handle personnel actions, including leaves, overtime, disciplinary actions, and commendations.
- Participate in recruiting, hiring, training, and evaluating kitchen staff.
- Enforce house rules and regulations fairly.
- Solve problems professionally.
- Perform additional duties as assigned by the Executive Chef or Executive Sous Chef.
Reporting Structure & Communication
- Reports directly to the Executive Sous Chef.
- Supervises activities of the outlet.
- Communicates effectively with guests, subordinates, supervisors, and other section heads.
Professional Development
- Engage in continuous learning through individual development plans.
- Perform other duties as assigned.
Accountabilities
- Represent the organization's brand values, delivering exceptional guest experiences and promoting Thai graciousness.
Company Culture
- Embody and communicate the organization's vision, mission, and values, leading by example.
Confidentiality
- Ensure confidentiality of all information and adhere to policies regarding data and privacy.
Job Requirements
- 3-5 years of chef experience in a 5-star hotel or top restaurant.
- Strong knowledge of Western/Eastern cuisine.
- Understanding of HACCP standards.
- Proven ability in cost control and meeting financial goals.
- Passion for menu planning and leadership.
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