Chef de Cuisine

Description

We are seeking a highly experienced and passionate Chef de Cuisine to take the helm of culinary operations across several dining venues, including overseeing breakfast, lunch, and dinner service for both buffet and à la carte offerings. The ideal candidate will possess a strong background in contemporary Thai and Western cuisines, with a particular emphasis on Italian culinary traditions. This pivotal role also involves ensuring strict adherence to food safety protocols in all relevant areas and spearheading the ongoing training and development of our talented culinary team.

Responsibilities and Duties

* Oversee all culinary activities across designated dining outlets, ensuring smooth and efficient service for all meal periods. * Monitor and manage food expenses, inventory levels, and strategies for minimizing waste to maximize profitability within the dining operations. * Enforce strict compliance with all food safety regulations and protocols, leading regular checks and implementing necessary corrective actions. * Develop and manage staff schedules for the main kitchen team, ensuring appropriate coverage while effectively managing labor costs. * Ensure consistent food presentation and taste across all services, maintaining adherence to standardized recipes and plating guidelines to uphold the culinary concept. * Support the senior culinary leadership in the recruitment process by identifying and evaluating qualified candidates for the kitchen team. * Lead the continuous training, mentoring, and professional growth of culinary team members, fostering a culture of learning and skill enhancement. * Collaborate closely with restaurant managers and service staff to ensure seamless coordination between the kitchen and front-of-house teams, contributing to exceptional guest experiences. * Plan and organize vacation schedules for the main kitchen team to ensure uninterrupted operations and support team well-being. * Uphold and implement all established brand standards and operational guidelines to guarantee a consistent and high-quality guest experience. * Foster positive and productive working relationships with other kitchen teams and hotel departments, promoting teamwork and efficiency.

Qualifications and Requirements

* A minimum of eight years of progressive experience in the culinary field, with at least three years in a kitchen management capacity. * Proven experience as a Senior Sous Chef or Chef de Cuisine within a multi-outlet, upscale hotel or resort environment. * Demonstrated strong leadership and organizational abilities with a successful track record in team management and development. * Extensive experience in managing both buffet and à la carte service for breakfast, lunch, and dinner. * Proven ability to effectively control food costs, manage inventory, and contribute to profitability. * Highly skilled in menu planning and creation, with a focus on quality, guest satisfaction, and the use of seasonal ingredients. * Deep expertise in modern Thai cuisine, coupled with a strong proficiency in Italian culinary techniques. * Familiarity with Japanese cuisine is advantageous but not a prerequisite. * Comprehensive understanding of food safety standards, with practical experience in a kitchen certified in recognized food safety management systems. * Proven ability to meet key performance indicators related to food costs, labor costs, and guest satisfaction. * Proficient in menu costing and development, aligned with established culinary concepts and brand standards. * A creative approach to food plating with a contemporary and distinctive presentation style across various cuisines. * Solid understanding of hygiene standards with active involvement in monitoring and ensuring compliance. * Comfortable and confident in interacting with guests to enhance their dining experience through personal engagement. * Excellent communication skills, with the ability to collaborate effectively with both kitchen and front-of-house teams.

Working Condition

Salary

Basic Salary 4500