Executive Chef

About the Role

Location: 208/1 Moo 4, Tambol Maret, Lamai Beach, Koh Samui, Surat Thani, Thailand, 84310. Schedule: Full Time. Position Type: Management.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Responsibilities

• Lead kitchen management team and provide direction for day-to-day operations; perform duties in employees' absence or determine appropriate replacements.
• Set performance standards, monitor performance, provide coaching, and build mutual trust and cooperation among team members.
• Review staffing levels to meet guest service, operational needs and financial objectives; administer property policies fairly and consistently.
• Supervise and coordinate activities of cooks and food preparation workers; demonstrate new cooking techniques and equipment to staff.
• Develop and implement purchasing and receiving control procedures; maintain purchasing, receiving and food storage standards.
• Establish goals (performance, budget, team), participate in budgeting, and manage controllable expenses including food cost, supplies, uniforms and equipment.
• Ensure compliance with food handling, sanitation and brand safety standards; ensure employees maintain required food handling and sanitation certifications.
• Provide direction for menu development, monitor quality of raw and cooked products, determine food presentation and create decorative displays.
• Drive exceptional customer service: interact with guests for feedback, handle complaints, empower employees to meet guest expectations, and review guest satisfaction data for improvements.
• Manage HR activities: identify development needs, coach and train kitchen associates, administer performance appraisals for direct reports, observe service behaviors and manage progressive discipline per SOPs/LSOPs.

Qualifications

• High school diploma or GED and 6 years experience in culinary, food and beverage, or related professional area.
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; and 4 years experience in culinary, food and beverage, or related professional area.

Skills

• Food & beverage operations, menu development and food quality control.
• Purchasing, inventory control and cost management.
• Sanitation and food handling standards and certifications.
• Staff training, performance management and leadership.
• Guest service and complaint resolution.