Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation of Thai cuisine.
Conduct functions as interviewing, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity.
Coordinate functions and activities with Executive Chef/ Executive Chinese Chef &Banquet Chef
Ensures food quality and food production standard practices are well maintained at all times
Ensures that production is done according to the standard recipes at all times
Assist or execute inspections of physical aspects of the preparation areas
Attends to clients’ food tastings/or as required by guests
Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times
Establishes and maintain effective employee relations in the department
Conduct monthly food inventory of respective department with the Finance Representative
Perform any other duties assigned by the Executive Chef
Responsible for the Implementation of menus under the direct supervision of the Executive Chef.
—Minimum of 2 years' experience in the same position in an international luxury hotels.
—Language：Fluent in Chinese andEnglish
According to hotel policy