Chef De Cuisine- Thai Cuisine

PRIMARY RESPONSIBILITIES: • Prepares and ensures consistently excellent quality
and standard of food, following Dusit policy and procedure. Tests cooked food
and check on its original appearance and freshness. • Under supervision
of Executive Chef develops and directs the kitchen operation guideline
in assigned outlet to promote guest satisfaction. • Supervises and ensures
the sufficiency of operating equipment and supplies for kitchen operation. •
Ensures that Mis-en-place must be always well stocked and prepared • Ensures
and maintains the sanitation standards in the assigned areas, a clean
and wholesome ambiance in the kitchen, controlling room temperature,
ventilation, and tidiness. • Collects and analyses the market trends as per
Market matrix and customer satisfaction survey to always develop and improve
the food offering in each assigned outlet. • Closely monitors the maintenance
and hygiene standards in all kitchen related areas • Knows and fully understands
the job description of all positions in his/her department • Maintains
a friendly and pleasant image at all times. Always checks personal hygiene
and be well-groomed in appearance. • Conserves energy and water at all times,
without decreasing guest experience and comfort • Monitors and reduces food
waste, based on thorough analysis. Changes staff behavior to carefully use all
resources. • Provides the most effective training to all staff in his/her
department regularly. • Conducts daily briefing, meeting to ensure the effective
communication and operation within the assigned section. • Proposes an effective
duty roster to ensure sufficiency of manpower in accordance to volume
of business. • Administers personnel action on leaves & overtime
requests, disciplinary actions and commendation. • Involved in recruiting,
hiring, training, and evaluating all kitchen employees as necessary, to ensure
the productivity and effectiveness of the assigned sections. • Enforces all
house rules and regulations, keeping fair at all times. • Identifies and solves
problems in a professional manner. • Performs other duties as assigned
by Executive Chef / Executive Sous Chef. REPORT LINE & COMMUNICATION: •
Reports to Executive Chef. • Directs and supervises activities of the outlet
concurred. • Communicates effectively with guests, subordinates, immediate
supervisors and other section 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:
※Requirement for Work visa in Japan At least 10 years of experience as a Thai
cuisine chef or A Level 1 Thai Cuisine Chef certificate, plus at least 5 years
of experience as a chef, and employment as a Thai chef in Thailand during
the one-year period immediately preceding the application. • At least 3-5 years
of Chef experience in a 5 star hotel or top class restaurant • Have a strong
working knowledge in Thai cuisine. • Strong understanding of HACCP • Proven
track record of cost control including food, equipment, labor and waste to meet
the food quality goals and the hotel’s financial goals. • Demonstrate real
passion for menu planning and leadership