Chef de Cuisine

6 days ago

กรงเทพมหานคร, Thailand Aman Full time

Aman:
At Aman we are on a mission to create the world’s ultimate luxury lifestyle brand; hotels, resorts, experiences and products which transform our guests’ perspectives and daily lives. To achieve our ambitions, we capitalise on our unique combination of world-class and diverse talent, unmatched design, and access to locations, cultures and experiences few are privy to. We live by the ‘Aman way of life’ - a mindset shared by our guests and employees which creates a lifelong sense of belonging driven by our values of:
Invest in individuality - fostering an environment where each person can push boundaries, take risks and challenge norms.

Nurture pathfinder spirit - exploring experiences, opportunities and locations which transform into new exciting ventures.

Act like owners - taking the charge, leading by example and an immense sense of pride in their work.

Celebrate communities - ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.

**Location**:
This position is located in Aman Nai Lert Bangkok, Thailand

Overview:
Chef de Cuisibe - Tepan is responsible for providing overall leadership, creative development and quality assurance of the property's culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing.

**Responsibilities**:

- You ensure the supply, production and control of the kitchen
- You participate in the development and support of your teams
- You participate in the creation of suggestions relating to the cuisine, and participate in the development of the different menus in collaboration with the Chef Aman region
- Be responsible for the maintenance of kitchen equipment, the organization and preparation of culinary services
- Manage foodstuffs (quality, quantity, expiration), purchases, stocks and inventories
- Be responsible for organizing the work of kitchen staff (planning, schedules, day-off, tasks)
- Ensure inter-departmental communication and inquire about the quality results from the restaurant
- Organize yourself to reduce customer waiting time
- Transmit the protocols for the development and quality of the culinary service
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

- At least 5 years previous management experience.
- Knowledge and experience with a specialty in Teppanyaki.
- Creative, innovative thinking.
- Must be Serve Safe Certified.
- Must be prepared to be hands-on in the kitchen

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