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Dec 22, 2024

Japanese Chef Executive

สถานที่ปฏิบัติงาน

Bang Phli, Samut Prakan

เงินเดือน

ไม่ระบุ

อัตรา

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Job Descriptions

• Kitchen management and reporting; of all restaurants as specified by senior management. • Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders. • Ensure each dish that goes out of the department kitchen is of the highest standard and quality. • Create, innovate and introduce new menus. • Standardize recipes and initiate and sustain research in the F&B industry. • Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets • Develop all necessary manuals in liaison with the operations team Be responsible for vendor development, equipment sourcing and raw materials finalization. • Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations. • Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and maintain food cost at a minimum. • Train and develop F&B production staff • Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen. • Should be able to motivate and lead the team from the fore-front. • Take up any related responsibilities handed over to you; by the management • Assist management in the development of new concepts. • Design menus that enhance customers’ culinary experience while keeping up high quality. • Creating menu items, recipes and developing dishes ensuring variety and quality. • Design standardized food presentation guidelines for each dish. • Look for ways to reduce spoilage of infrequently used items.

Qualifications

A Culinary Diploma/degree from a recognized hospitality school preferred
Previous experience as Sous Chef or strong Junior Sous Chef (COLD Kitchen) experience.
Minimum 3-4 years' experience in COLD KITCHEN.
Possess an understanding of various cooking methods, ingredients, equipment, and procedures
Effective communication skills and pleasant personality are a must
Be fully conversant with all health and safety and hygiene procedures
Organized and well planned.
Better gastronomical product knowledge.
Able to work with speed and efficiency throughout maintaining positive attitude