Job Description
PRIMARY RESPONSIBILITIES:

• Supervises the function of all kitchen employee facilities and costs and contributes to achieve the overall Food & Beverage departmental goals.
• Controls and analyzes, on an on-going basis, the following and ensure optimum performance in all areas:
• Quality levels of production and presentation including Employees cafeteria.
• Guest satisfaction.
• Merchandising and marketing. (Food festivals / Theme Nights)
• Operating/payroll/food costs.
• Cleaning, sanitation, hygiene.
• Utility consumption kitchen in general.
• Importation food items
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Responsible for the preparation of menus, in coordination with the Director of Food & Beverage, by taking into consideration the following:
• Local (Customer) requirements.
• Market needs.
• Competition / Comparison with other palaces
• New Trends.
• Recipes.
• Food costs.
• Availability of food and beverage products.
• Merchandising and promotion / theme nights.
• Keeps an up-to-date standard recipe file for all food items
• Inspects kitchens, stewarding, outlets etc. to observe production and preparation methods, as well as sanitation and hygiene.
• Ensures that all kitchen staff are aware the health & safety procedures of the palace.
• Meets regularly with F&B Director and Outlet Managers to discuss special promotions.
• Recommends changes or replacement of kitchen operation equipment.
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Works with the Chief Accountant / Purchasing Manager in determining the minimum and maximum food par-stocks. Ensures the completion of the market list in accordance with Dusit quality and quantity standards. Inspects all perishable food items received for quality.
• Meets with suppliers when possible and studies market trends for new equipment and products.
• Conducts all administrative work required, including, but not limited to the following:
• Duty rosters
• Daily food cost
• Month end reports to the Food & Beverage Office.
• Maintain standard recipe file.
• Maintain Outlets rotating menu file
• Theme nights & Food Promotional file
• Outlet Standard menu file (Costs / Recipe pictures)
• Events orders file. (Banquets & Outside Catering)
• Conduct on job & off job learning events (According to the training plan)
• Maintain departmental task break down file.
• Maintains high rating on Guest satisfaction
• Conducts daily briefing and de-briefing to ensure clear communication within department.
• Conducts, in coordination with the Food & Beverage Director/Manager, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Identify & develops formal training plans and conducts on-the-job learning events for the Kitchen employees. (Based on need and analyses)
• Performs other duties as assigned by General Manager or Resident manager.

Report Line & Communication

• Reports directly to the General Manager and works closely with Director of F&B
• Coordinates functions and activities with other Food & Beverage department heads.

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

• A graduate from a well-known culinary institution is highly desirable
• Minimum of 10 years of experience in kitchens covering all aspects of cooking Exposure to international cuisines
• Fully compliant with HACCP guidelines
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation
• Have excellent English communication skills both written and spoken
• Computer literate
• Possesses professional disposition with excellent communication and interpersonal skills