CHEF DE CUISINE (ITALIAN RESTAURANT - VERO)

About the Company

Pullman Phuket Arcadia Naithon Beach Located just 12 minutes from Phuket International Airport, this Phuket resort commands panoramic views of the Andaman Sea. Pullman Phuket Arcadia Naithon Beach Hotel is situated on Naithon Beach and surrounded by Sirinat National Park. The resort offers pools, an award-winning Spa, multiple dining outlets serving a fusion of Thai and Western cuisine, and family-friendly activities such as Thai cooking classes. The hotel is part of the MyResorts program for Accor Live Limitless members and is near Phuket tourist spots (8 km from the airport; about 15 minutes to Bangtao, 40 minutes to Patong).

Responsibilities

• Behaves and acts in an exemplary fashion, embodying the brand mindset
• Helps the Executive Chef in all his duties
• Helps the Heartist (employee) improve their skills and provides support for career development
• Manages the team
• Ability to coordinate and prioritize multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Regularly inspect food & beverage quality by conducting GAP standard audits
• Manage organization and cleanliness of departmental areas by conducting weekly walk throughs with Hygiene Manager, Housekeeping and Engineering Department
• Conduct MOD shift and experience the hotel from the eyes of the Hotel residents
• Attend monthly F&B Outlet’s communication meetings to celebrate successes and give motivational

Qualifications

• Significant cuisine experience
• Management experience
• Knowledge of HACCP guidelines
• Computer literate

Additional Information

• Excellent reading, writing and oral proficiency in English
• Excellent motivational skills
• Excellent leader and trainer; strong interpersonal skills and attention to detail
• Self-discipline, initiative, and leadership ability
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Creative, effective leader and team player, possessing professionalism, sound HR management capabilities, business acumen, energy and determination
• Must be able to handle pressures of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Proven organizational skills; able to set and meet deadlines with quality results
• Detailed F&B knowledge, including wine and spirits
• Operational experience is a must
• Profound knowledge in budgeting, forecasting, expenses and payroll control
• High ethical beliefs – integrity
• Good communication skills for dealing with diverse staff
• Ability to think and plan strategically