Director of Kitchens / Executive Chef

PRIMARY RESPONSIBILITIES: • Supervises the function of all kitchen employee
facilities and costs and contributes to achieve the overall Food &
Beverage departmental goals. • Controls and analyzes, on an on-going basis,
the following and ensure optimum performance in all areas: o Quality levels
of production and presentation including Employees cafeteria. o Guest
satisfaction. o Merchandising and marketing. (Food festivals / Theme Nights) o
Operating/payroll/food costs. o Cleaning, sanitation, hygiene. o Utility
consumption kitchen in general. o Importation food items • Responsible for
the production, preparation and presentation of all food items to ensure highest
quality at all times. • Responsible for the preparation of menus,
in coordination with the Director of Food & Beverage, by taking into
consideration the following: o Local (Customer) requirements. o Market needs. o
Competition / Comparison with other palaces o New Trends. o Recipes. o Food
costs. o Availability of food and beverage products. o Merchandising
and promotion / theme nights. • Keeps an up-to-date standard recipe file for all
food items • Inspects kitchens, stewarding, outlets etc. to observe production
and preparation methods, as well as sanitation and hygiene. • Ensures that all
kitchen staff are aware the health & safety procedures of the palace. •
Meets regularly with F&B Director and Outlet Managers to discuss special
promotions. • Recommends changes or replacement of kitchen operation equipment.
• Conducts market analysis and follows the market matrix or customer
satisfaction survey to always develop and improve division service delivery. •
Works with the Chief Accountant / Purchasing Manager in determining the minimum
and maximum food par-stocks. Ensures the completion of the market list
in accordance with Dusit quality and quantity standards. Inspects all perishable
food items received for quality. • Meets with suppliers when possible
and studies market trends for new equipment and products. • Conducts all
administrative work required, including, but not limited to the following: o
Duty rosters o Daily food cost o Month end reports to the Food &
Beverage Office. o Maintain standard recipe file. o Maintain Outlets rotating
menu file o Theme nights & Food Promotional file o Outlet Standard menu
file (Costs / Recipe pictures) o Events orders file. (Banquets & Outside
Catering) o Conduct on job & off job learning events (According to
the training plan) o Maintain departmental task break down file. • Maintains
high rating on Guest satisfaction • Conducts daily briefing and de-briefing
to ensure clear communication within department. • Conducts, in coordination
with the Food & Beverage Director/Manager, such functions
as interviewing, hiring, employee orientation, performance appraisal, coaching,
counseling, and suspension if necessary to ensure appropriate staffing
and productivity. Consults with Food & Beverage Department Heads
and Personnel Manager, as appropriate, in performing above duties. • Identify
& develops formal training plans and conducts on-the-job learning events
for the Kitchen employees. (Based on need and analyses) • Performs other duties
as assigned by General Manager or Resident manager. REPORT LINE &
COMMUNICATION: • Reports directly to the Director of F&B • Coordinates
functions and activities with other department heads.

OTHERS • Continuous learning through own IDP. • Any other duties as may
be assigned by the superior. ACCOUNTABILITIES • Represents Dusit’s brand and its
values at all times. We will establish relationships and foremost and we
will deliver an exceptional guest experience and promote Thai graciousness.
COMPANY’S CULTURE • Communicate and fully embracing the Company’s culture (our
Vision, our Mission and our Values), leads by example and cascade to all your
subordinates. – “Proud to belong and to contribute” CONFIDENTIALITY • Ensure
confidentiality and secure storage of all intellectual property and data bases,
both hard copy and electronic. Adhere to Dust Internet and E-mail policy.

Ensure Hotel, Customer and Staff information or transactions are kept
confidential during or after employment with the company. JOB REQUIREMENT: •
Working experience in Japan, and have experience about Japanese Banquet •
A graduate from a well-known culinary institution is highly desirable • Minimum
of 10 years of experience in kitchens covering all aspects of cooking Exposure
to international cuisines • Fully compliant with HACCP guidelines • Solid
managerial experience and knowledge in kitchen operation. This includes
the knowledge required for management of people, complex problems, food
and beverage management and food sanitation • Have excellent English
communication skills both written and spoken • Computer literate • Possesses
professional disposition with excellent communication and interpersonal skills