Job Description
ABOUT OUR DEPARTMENT / TEAM
The culinary division and chefs are responsible for the food production in the hotel, with the aim to delighting the guests through the quality of our food & beverage offerings and exceed their expectations in every interaction through relationship hospitality.
THE IMPACT OF THIS ROLE
To ensure the culinary offerings from their respective areas / kitchens are prepared and served to exceptional standards using quality ingredients, innovation, and creativity - ensuring all set standards are maintained and exceeded where possible, being seen as a role model for the culinary division in the way we work and treat our guests.
KEY RESPONSIBILITIES
• Supervise and prepare shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Assist Executive Chef and Executive Sous Chef in kitchen operations as necessary.
• Perform all duties of kitchen associates as required.
• Recognize superior quality products, presentations and flavour.
• Maintain food preparation handling and correct storage standards.
• Maintain purchasing, receiving and food storage standards.
• Ensure compliance with all local, state, regulations and FSMS company standard.
• Support procedures for Food & Beverage portion controls and waste.
• Calculate accurate theoretical and weighted food costs.
• Follow proper handling and right temperature of all food products.
• Know and implement Rosewood Hygiene and Safety Standards.
• Operate and maintain all department equipment and reports malfunctions.
Other standard responsibilities
• Complies to the company policies.
• Works within all pre-set budgetary limits.
• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
• Is always a “brand ambassador” and ensures brand integrity and clarity are always maintained.
• Models the company’s culture, vision, mission, and core values at all times
• Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.
• Conduct a preventative maintenance inspection monthly.
• Be responsible for asset management of all outlet property and facilities. Comply with brakeage procedures
• Follow proper handling and right temperature of all food products.
• Operate and maintain all department equipment and reports malfunctions.
• Effectively investigate report and follow up on associate accidents.
• Be responsible for asset management of all outlet property and facilities.
• Order associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
• Visit hotel competitors each month involving supervisors as well.
• Techniques and excellent plate presentations.
• Participate in training associate on menu items including ingredients, preparation methods and unique tastes.
• Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
• Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Human Resources Department.
• Implement and follow Departmental Daily “15 Minutes” Training Program.
• Participate in training the Restaurant and Catering associates on menu items including ingredients, preparation methods, seasoning and unique tastes.
• Periodically plan outside associates’ activity to promote teamwork.
• Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
• Enforce the Rosewood Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
• Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
• Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
• Maintain F&B concepts and Mission standards concerning preparation & presentation.
• Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.
• Practice “Open Door” Policy at all times.
• Promote positive inter-departmental relations through candid communication and cooperation.
Others
Attendance and Participation in Meetings
• Daily outlet meeting/briefing
• Chefs meeting
• F&B promotional meetings (if needs)
• Sanitation Meeting (As Per Schedule)
• F&B Marketing Meeting (if needs)
• Any other ad hoc meetings deemed necessary and as per the Executive Chef instructions
CRITICAL SKILLS & QUALIFICATIONS
Required skills
• Strong organization skills: Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership; Extensive knowledge of food handling and sanitation standards
Qualifications
• Certification as required to comply with culinary Education preferred
Experience
• 4+ years managing a team of culinarians
• The ability to demonstrate and execute an exceedingly strong work ethic
• Skills to motivate and develop the culinarians on your team
• Have an authorization to live and work in Thailand legally.
• Excellent communication skills
• An eye for detail and solving challenges
• Strong leadership skills
• A passion for real, good food
