Chef de Cuisine – All Day Dining

Job description

Key tasks

In cooperation with the Executive Chef, within the limits of established policies, procedure and F/B recipes oversee and direct all aspects of Kitchens operation and the Staff. Also, ensuring operating costs are minimized.
MAIN DUTIES & TASK LISTS
• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
• Control and analyse on an on-going basis the following:
• Quality levels of production and presentation.
• Guest satisfaction.
• Merchandising and Marketing.
• Operating food cost.
• Cleanliness, sanitation, hygiene.
• Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: -
o Local requirements
o Market needs
o Competition
o Trends
o Potential costs
o Availability of food products
o Merchandising and promotion
o Inspects, when requested by Exe.Chef, perishable food items received for quality control.
o Passes on to the Exe.Chef his daily market list requirements.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential Thai (Primary tongue)
English (Intermediate)
Optional languages French (Intermediate)

Essential and optional requirements

·  Excel
·  Power Point
·  Word
·  HACCP