Chef de Cuisine/Western Cuisine - Six Senses Yao Noi

As Sous Chef, I will fully comprehend the vision of Six Senses to help people
reconnect with themselves, others and the world around them and our values
of local sensitivity and global sensibility, crafted experiences, emotional
hospitality, responsible and caring, fun and quirky and pioneering wellness.
 

Sustainability, Wellness and Out of the Ordinary experiences are
at the core of everything we do at Six Senses. I will safeguard these pillars
and ensure full knowledge and active participation of all our brand
initiatives. 

Duties
and Responsibilities  

As Chef de Cuisine, I
will support the Executive Chef and assume responsibility for the efficient
operation in the following:  

• Continually focus on
  the rejuvenation of the culinary experience.  
• Constantly assess
  Menus and Wine Lists to remain relevant and in line with Eat With Six Senses
  practices.  
• Establish purchasing practices that meet
  the requirements of the Six Senses nutrition and sustainability platforms.
   
• Instil a cost-focused philosophy through training and education.
     
• Operate the department consistent with all legal,
  statutory and financial requirements and documentation, reporting systems,
  contractual obligations, security and safety protocols, communications, product
  and service standards, host management practices and budgetary controls
  are implemented, reviewed and maintained to ensure the successful operation
  of the hotel.  
• Strictly adhere to LQA standards and guest
  comments.
   

Qualifications

To
execute the position of Chef de Cuisine, I must have the required
qualifications, technical skills and experience in a similar role in luxury
hotels with proven results and includes the following:

• High school
  diploma or equivalent and at least 5 years kitchen experience in a full-service
  outlet or similar setting. Hospitality diploma/degree from a recognized
  hospitality school is preferred.
• Knowledge of the use of broiler
  equipment and understanding of meat and fish cookery, proficient knife skills
  and understand farm to table concept.
• Alcohol awareness certification
  and/or food service permit or valid health/food handler card as required
  by local or state government agency.
• Fluent in English. Additional
  languages are preferred.  

The above is intended
to provide an overview of the role and responsibilities for a Chef de Cuisine
at Six Senses Yao Noi. It is not and does not infer that the above is
an inclusive and/or exhaustive list of the duties and responsibilities inherent
to the position.

Six Senses Yao Noi is an equal opportunity employer.

This policy applies to all terms and conditions of employment.