Regional Chef (F&B)
บริษัท แม้ด มังกี้ โฮสเทลส์ จำกัด50% - Kitchen Leadership: The main duties will be in quick and correct delivery of all menu items, ensuring high quality & consistency while keeping to the minimum delivery times. Leading and line management and staff shift management for a team of chefs and kitchen staff.
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30% - Purchasing, costing, reconciliation: Ensuring the kitchen is always up to stock so that all dishes are constantly available, costing of the dishes to provide reliable data to the management, and reconciling the bills with amount sold.20% - Kitchen management, hygiene & quality control: Managing all staff for high levels of kitchen cleanliness, implementing and upkeep of hygiene & safety standards in all aspects of the kitchen, training and management of staff.Responsibilities
- Lead and manage of overall operation of Kitchen and team
- Working to financial budgets e.g. food costs , kitchen account , P&L reports and corporate structure
- Working with management to develop and maintain updates recipe cards , menus and the marketing plan
- Achieve Kitchen business goals
- Managing team member performance
- The training, guidance and development of all Kitchen team member
- Hygiene, safety and presentation in front and back of house
- Thai national
- At least 5 years and a successful track record as Executive Sous Chef , Executive Chef, Kitchen Operations in a hostel , hostel, resort , restaurant or club
- Familiar with Asian and European food service with excellent guest service skills
- Good leadership and development skills, adaptable to change and proactive in problem solving
- Excellent communication in English and Thai are required (reading, speaking and writing) with good interpersonal skills
- Able to work flexible days/hours
- Able to work under pressure
- High energy level, enthusiastic, positive and creative
- 2 Meals
- การฝึกอบรมและพัฒนาพนักงาน
- ทำงานสัปดาห์ละ 5 วัน
- ประกันสังคม
- เครื่องแบบพนักงาน, ชุดยูนิฟอร์ม