Job Description

As Speciality Chef, you will be completely responsible for Asian, Chinese, thai culinary, directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Primary Responsibilities Contribute to menu creation; Ensure compliance with food hygiene and Health and Safety standards; Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team; Manage food cost controls to contribute to Food and Beverage revenue; Ensure consistency in quality of dishes at all times; Knowledge of activities in other departments and implications; Manage customer relations when necessary, in the absence of the Executive Chef; Support brand standards through the training and assessment of your team; Ensure resources meet business needs through the effective management of working rotas. 1. Specific Duties and Responsibilities:

Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel. Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites. Coordinates daily tasks with the Executive chef. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions. Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control. Personally responsible for hygiene, safety and correct use of equipment and utensils. Checks periodically expiry dates and proper storage of food items in the section. Consults daily Executive chef on the daily requirements, functions and last minute events. Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. To be an example for personal hygiene and cleanliness on and off duty. 2. General Responsibilities

To promote efficiency, confidence, courtesy and an extremely high standard of social skills. To generally promote and ensure good inter-departmental relations.

To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment. To adhere to Company and Hotel rules and regulations at all times.

Occasional Responsibilities

To report any equipment failures/problems to the Maintenance Department. Pass any maintenance requests to the Maintenance Department. To participate in any Training/Developments schemes as recommended by senior management. To assist the Duty Manager in any task outlined/detailed by him/her. To comply with any reasonable request made by management to the best of your ability.

4. Qualifications

Previous experience in Asian, Thai, Chinese culinary in CDP level Bachelor's Degree, or any related Culinary degree. Minimum of 2 years of industry and culinary management experience. Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members. An eye for detail to achieve operational excellence Passion for leadership and teamwork . Excellent guest service skills

Legal Responsibilities

Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.

Schedule: Full-time