Job Description:

Providing the best food for our customers. We are searching for a qualified executive chef to deliver excellent culinary service and effectively lead our kitchen team. The executive chef will collaborate with restaurant leadership to solve any problems that may arise. We are looking for a culinary expert with a positive attitude and enthusiasm for teamwork. A readiness to thrive under pressure is a must. Experience with varying types of cuisines is ideal. The best candidate will bring a creative and detail-oriented perspective to our menu..

Objectives of this role

• Provide excellent food service for restaurant customers
• Supervise a team of line cooks and other kitchen staff
• Curate a menu and kitchen supply inventory based on restaurant needs
• Act as a leading liaison between kitchen staff, customers, and restaurant owners
• Oversee the enforcement of health code standards for the kitchen and staff
• Foster a collaborative and positive work environment in the kitchen

Responsibilities

• Oversee the functions of a restaurant kitchen, back-of-house operations 
• Communicate kitchen needs to the restaurant managers and owners
• Manage inventory of ingredients and kitchen supplies
• Regularly inspect and update the kitchen’s health code standards
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.
• Collaborate closely with General Manager to achieve financial success
• Develop long-term strategies focusing on growth
• Estimate food requirements and food/labor costs
• Arrange for equipment purchases and repairs
• Act as restaurant brand ambassador and maintain a professional appearance at all times
• Comply with nutrition and sanitation regulations and safety standards
• Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
• Determines how food should be presented, and creates decorative food displays.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and the right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
• Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared consistently and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving, and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation, and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production, and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

Skills and qualifications

• Experience working as a chef with teams of varying size
• Deep knowledge of best culinary practices
• Demonstrated leadership skills
• Readiness to thrive under pressure
• Affinity for problem-solving
• Strong organizational skills and attention to detail

Occupational Health and Safety

• Identify and control all aspects of risk management and implement strategies to minimize incidents and accidents.
• Review and update all necessary protective clothing, equipment and utensils to ensure the department is operating with minimal risks.
• Monitor and assist in the review of all workplace incidents and accidents.
• Ensure all hosts work under the strict guidance of the OH&S Act and identify training needs.
• Ensure all equipment is serviced and maintained in a way that reduces risks or harm to anyone.
• Use safe manual handling techniques at all times.

Note

Regular attendance in conformance with the standards, which may be established by Santiburi Koh Samui from time to time, is essential to successful performance of this position. Employee with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employee may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all employees are required to fully comply with hotel rules and regulation for the safe and efficient operation of the hotel facilities. Employee who violates Hotel rules and regulations will be subjected to disciplinary action including termination of employment.

Qualification Standards