Executive Chef

*Thai nationality only
*Minimum of 3 years? experience in a similar role
*New Kitchen design and implementation
*Demonstrated standards of quality control in a
hotel kitchen.
*Demonstrated management of Food cost and the
procurement of raw materials in line with BWI
standards.
*As the Executive Chef you will have full creative
control of menu planning.
*Oversee and mentor the brigade in all aspects of
food preparation with set recipes.
*Evaluate food product to ensure consistent
quality standards and ensure exceptional food
quality and presentation.
*Establish and maintain a regular maintenance
schedule for all kitchen areas and equipment.
*Provide training and professional development
opportunities for all kitchen staff.
*Full management of costings and P&L.
*Ensure effective stock purchasing and waste
control.
*Ensure kitchen safety and cleanliness is adhered
to in all kitchens
*Help receive deliveries and ensure food
distribution according to the storage guidelines
*Adapt work volume of guests, to special events
and particular guests
*Implements SOPs to ensure, clean kitchens,
hygienic work procedures and
high safety standards

You will be flexible in your approach with thinking outside of the box.
CVOID 19 has brought many challenges to the way we do business, you will require,
to demonstrate your unique way of managing the kitchen in these times.

* Time management and initiative.
* Self-motivated and results-driven.
* Previous Executive Chef
* Excellent interpersonal and verbal communication skills.
* Highly organized with excellent attention to detail.
* Excellent creative menu planning skills.
* Demonstrated skills in Thai, Chinese, Japanese Cuisine, Bakery
* Hands on in the Kitchen
* Good computer skills in Microsoft Office (Word, Excel, Power Point).
* Good command of English.
*As the Executive Chef you will have full creative control of menu planning.
*Oversee and mentor the brigade in all aspects of food preparation with set recipes.
*Evaluate food product to ensure consistent quality standards and ensure exceptional food quality and presentation.
*Establish and maintain a regular maintenance schedule for all kitchen areas and equipment.

*Staff Housing.
*Uniform.
*Officer Check.
*Service Charge
*Group life insurance.
*Public holiday 14 days/year.
*Vacation 14 days/years.
*Day off 6 days/month.