Italian Chef

1 week ago

คลองเตย กรงเทพมหานคร, Thailand Radisson Blu Plaza Bangkok- Kitchen Full time

**AREAS OF RESPONSIBILITY**
- To report for duty punctually wearing the correct - clean wardrobe and name badge at all times.
- To maintain a high standard of personal appearance and hygiene at all times.
- To provide a courteous and professional service at all times.
- To have a complete understanding of the hotel's policy relating to fire, hygiene, health, and safety.
- To have a complete understanding of the hotels' employee handbook and adhere to the regulations at all times.
- Assists in the building of an efficient team of employees by taking an active interest in their safety and development.
- Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
- Creates 100% guest satisfaction by providing the **Yes I Can** Experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
- Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the department’s operation manual.
- Ensures that their department’s operational budget is strictly adhered to and all cost is strictly controlled.
- Ensure that all employees have a complete understanding of the hotels' policies related to fire, hygiene, and health and adhere to these.
- Is responsible for the total food production in his / her respective kitchen during the absence of the Executive Chef
- Will strive to perform any additional duties and responsibilities given to him/her by the Executive Chef
- Will keep the required standards in mind as well as the expected profitability with every decision he/she will take for the food and beverage department during his / her employment.
- Their general behavior will be an example to all kitchen staff. They will strive to
- Polite language and behavior in relation to their colleagues and subordinators.
- Provides **Yes I Can** Genuine hospitality and teamwork on an ongoing basis
- Controls manning level according to manning guide and budget.
- Works shift or split duty, depending on the needs of the business. Ensure presence during peak hours of service at the service pass.
- Restaurant kitchens produce consistently high-quality food items according to current menus and cards and set standards.
- Check incoming products, ensuring that all food merchandise is in accordance with the order and receiving records. Transfer the product to the appropriate section of the kitchen.
- Control waste and losses and keep them to a minimum.
- Record guest complaints and solutions together with all problems regarding personal or equipment and report them to the Executive Chef.

**REQUIREMENTS**
- Knowledge of local health and safety regulations
- Culinary degree or equivalent experience
- 4 years of progressive experience in a high-volume kitchen
- Excellent oral and written communication skills
- Collaborate effectively with other hotel employees and managers to ensure teamwork
- Able to resolve conflicts between guests, supervisors, and employee
- Strong floor presence with focus and energy
- Ability to multitask and work well under pressure
- 45 hours per week, often more, 5 days a week
- Work schedules depend upon the requirements of the department.

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