Business
- Inform the Restaurant Manager regarding kitchen team issues or concerns.
- Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests.
- Check and correct (if necessary) the grooming of team members.
- Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.
- Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent.
- Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.
- Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
- Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.
People / Communication
- An active link between the kitchen and service and to ensure good communication.
- File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
- Notify any repairs / Maintenance to Restaurant Manager.
- Make good order and enter correctly in the system and Stock Checklist.
- Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
- Cooperate with Restaurant Manager in checking time record for team members.
Food and Cost Management
- Prepare, cook food and be able to develop innovative ideas for new recipes.
- Instruct kitchen crew and other workers in the preparation, cooking, garnishing and presentation of food.
- Responsible for approving all prepared food items that leave the kitchen.
- Able to spot problems and resolve them quickly and efficiently.
- Ensure that quality culinary dishes are served on schedule and ensure that any problems that arise are rectified.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment and work areas to ensure compliance to established standards.
Planning and Administration
- Coordinate planning, budgeting, and purchasing for all the food items.
- Maximize the productivity of the kitchen team.
- Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen.
- Maintain good personal hygiene as well as high work and safety standards in the workplace.
- Suggest and create new menus as needed so that they remain effective for the business of the restaurant.
- Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet.
- Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
- Execute any other duties as requested by immediate superiors
- Specialise in Thai/ Asian/ Western Cuisine
- Computer literate in Word, Excel, PowerPoint
- At least Professional Certificate in Culinary Arts or any related fields
- At least 1 year of experience in management of Kitchen Team, Food Cost and Food Quality control
- Able to work well in a team
