Chef de Cuisine - Hotel Indigo Bangkok Wireless

GENERAL:

Responsibilities and duties for this position shall include, but not limited to, the Char Restaurant & Rooftop Bar areas and activities. At management’s discretion, direction may be given for tasks outside the scope of work described.

• Co-ordination of all aspects of the departments operation to ensure that the services of the Char Kitchen are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Brand standards and procedures.
• Analyze and respond to guest feedback, guest satisfaction and associate satisfaction information; and give a positive commitment to continuous improvement of product and performance.
• Be actively involved in the preparation of the budget and monthly forecasts.
• Be creative in the design and implementation of ongoing food concepts. 
• Maintain good working relations with all management and associates, ensuring a smooth operation.
• Oversee the Stewarding operation in Char Kitchen to ensure it is operating efficiently and effectively.
• Implement quality control procedures. 
• Inspect daily food preparation and cooking methods to ensure they conform to Hotel Indigo Bangkok Wireless Road standards.
• Inspect method of food preparation and cooking in Char Kitchen area.
• Inspect portion control in Char Kitchen areas. Ensuring that all food items are prepared as per standard
• Liaise with the Chief Steward / Stewarding team to ensure that all kitchens and kitchen equipment is maintained and in a sanitary condition and that adequate supplies of operating equipment are always available.
• Liaise with outlet managers on a daily basis for all operational requirements.
• Liaise with the Engineering Manager as to maintenance requirements and be instrumental in planning a maintenance program for all kitchens to ensure all equipment is maintained and in proper working order.
• Liaise with the Director of Sales & Director of Marketing and members of the Sales & Marketing department on all special Banquet menu requirements, to ensure that they can be produced to a high standard and that both food and labor costs are minimized.
• Inspect plate presentation and continually review and update when necessary.
• Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and associate rostering.
• Continually update and review all food purchase spec, standard recipes, portion charts and preparation methods to ensure the highest standard of product at all times.
• Provide a professional, advisory and executive support service to the General Manager to assist in the strategic goals of the establishment.
• Implement and maintain training systems to ensure that colleagues in Char Kitchen and Char Service team have the necessary framework and skills to perform their job efficiently and effectively.