Executive Chef
บริษัท ดีทีจีโอ คอร์ปอเรชั่น จำกัด- Oversee entire culinary operations with a sharp focus on nutrition, health, and customer satisfaction.
- Align culinary strategies with the company’s principles, philosophy, and way of acting, emphasizing customer-focused approaches.
- Directly report to the head of culinary development and coordinate with various business units.
- Bring input to new project and product launch.
- Promote, work, and act in a manner consistent with the mission of MQ Retail Experience.
- Lead the design, costing, and execution of innovative menus with a strong emphasis on nutrition and health.
- Ensure consistent quality across all dishes, focusing on improving patient wellness and recovery.
- Direct and supervise all kitchen operations, including all day dining, wellness center, catering, events, and canteen services.
- Provide specialized meals for doctors and manage staff canteen operations.
- Play a pivotal role in the pre-opening phase, offering assistance and ensuring everything aligns with health and nutritional guidelines.
- Show expertise in Excel for financial planning, cost control, forecasting, and other operational needs.
- Implement, develop, and oversee standard operating procedures (SOPs) to ensure consistency and high quality.
- Manage, design, and optimize culinary processes, ensuring efficient and seamless operations.
- Spearhead training initiatives to ensure all kitchen staff are well-versed with the latest cooking techniques, nutritional guidelines, and health trends.
- Lead the banquet and event culinary teams, ensuring timely and quality delivery.
- Manage supplier relationships, negotiate deals, and ensure timely and efficient ordering of supplies.
- Showcase a strategic overview in all tasks, focusing on long-term goals and immediate operational requirements.
- Ensure strict compliance with all health, safety, and culinary regulations, while maintaining open and transparent communication channels with all stakeholders.
- Deliver strong performance management, including understanding finance and P&L, and work towards set targets.
- Responsible for all teams as assigned by Executive Chef, Ensuring that each team is completing the tasks correctly and being responsible for correcting any issues.
- Operating internal material ordering system to meet ordering requirements.
- Monitor the Sales forecast ensuring that they are in line with the Customer Ordering.
- Control the Costs of Goods, propose new transfer price, when required, in order to maintain the target margin.
- Ensure that the flow of Goods process within the Production Center follows the Health and Food Safety Regulation in all time.
- Ensure kitchen team prepare foods as specified in the recipe card and menu.
- Ensure food preparation equipment, work areas, and counters or tables are cleaned according to SOP.
- Bring input to New Product Development.
- Plan / Schedule the repair and maintenance activities in order to maximize the assets values and to minimize the production down time.
- Plan / Schedule the Pest control intervention in line with the Health and Foods Safety regulations.
- Control / Monitor the usage and / or storage of hazardous / dangerous products or chemicals.
- Monitor the Stock Level, Stock Wastage and Production Loss values.
- Control that the Products are used with the FIFO method and no expired products could be found in the Production Center at any time.
- Monitor cleanliness and hygiene in all food preparation areas, direct team to keep areas within standard requirements.
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
- Deputize for Culinary Director.
- Complete All kitchen Management work, communicate with central office support.
- Vast experience in a similar role, especially within hotel management and health-focused establishments.
- Degree or certification in Culinary Arts, with additional qualifications in Nutrition being a plus.
- Comprehensive understanding of food safety regulations, hygiene standards, and health-focused culinary practices.
- Proven track record in pre-opening assistance, back-end support, and operational oversight.Strong leadership, resource management, and mentoring abilities.
- Good oral communication.
- Effective communication, negotiation, and coordination skills.
- Attention to detail.
- Influence and Negotiation.
- Organization and analysis.
- Communication and conflicts resolution.
- Superior culinary skills with a strong focus on nutrition and health.
- In-depth knowledge of diverse cuisines and the ability to innovate and create.
- Financial acumen, with an understanding of cost control, P&L, and target-driven operations.
- Proficiency in Excel and other related tools for operational oversight.
- Ability to design, implement, and manage processes and SOPs.
- Strong strategic mindset with a focus on performance management.
- สถานที่ปฏิบัติงาน : DTGO CampUs เลขที่ 695 หมู่ที่ 12 ตำบลบางแก้ว อำเภอบางพลี จังหวัดสมุทรปราการ 10540 (บริการรถบัสรับ-ส่งฟรี จากสถานี BTS ปุณณวิถี และ MRT ศรีเอี่ยม)
- Company: MQ Retail Experience - Food Ecosystem