Mandarin Oriental
Publiée
Sous Chef (Thai Kitchen)
À propos du poste
Major responsibilities:-
- To manage the kitchen team to produce consistently high quality food production.
- Ensure consistent quality of all food stuffs purchased, monitoring quality, value and costs.
- Maintain operating food cost percentages at agreed levels.
- Organize manning schedule for main kitchen with regard to productivity, cost and to daily forecast.
- Supervise and monitor consistency of food standards and taking corrective action when required, with particular attention to:
- Dish presentation/ garnish, accompaniment
- Quality of presentation
- Quality of taste
- Operating equipment clean and to standard
- Train and develop all kitchen team members to operate to the required standards as established by the Hotel.
- Ensure safety and hygiene training with all employees in the department.
Qualifications:-
- Excellent presentation and proactive communication skills in both verbal and written in English and Thai.
- Culinary certificate and accredited continuing education requirement.
- Minimum of 5 years specializing in the area of expertise.
- Minimum of 5 years experience in similar position in recognized properties/restaurants.
- Passionate, committed, creative, flexible and a team player with high energy level.
- Ability to perform duties under pressure.
- Computer literate and HACCP knowledge.
Advertised: SE Asia Standard Time
Applications close:
- Département: Restauration cuisine
