Thai Chef

Full Time, onsite
Amari Johor Bahru
Johor Bahru, Malaysia

RM 4,000 - RM 4,500 / month

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Supervises the kitchen team at work and oversees the complete in the Thai kitchen.
To coach & implement authentic Thai Cuisine in the Restaurant.
To ensure Thai is been produce consistently.
To create Thai atmosphere in the Restaurant.
Monthly Promotion of Thai Specialty Cuisine.
To share expertise on Thai cuisine with Team members. Trains team “on the job” on a daily basis imparts to team knowledge and skills and encourages them to constantly expand knowledge by studying on their own.
Tastes food products regularly, rectifies the quality if necessary and instructs the Chef concerned on the spot.
Supervises daily mis-en-place. Ensuring sufficient preparations and standard size / trimming / storage. Make sure that the mis en place is ready on time before service.
Controls cost by exercising portion control, minimizing spoilage, wastage and over Production. Enforces that dispenses of food is done only against valid captain order on the pick-up counter.
Proposes new dishes to the Executive Sous Chef-Thai, arranges for samples and food tasting & actively planning new Thai dishes.
Keeps abreast with the latest developments in the food! Catering industry: new equipment. Cooking techniques, food trends etc.
Estimates food consumption and requisitions foodstuffs and kitchen supplies.
Writer Inter-kitchen transfers.
Check goods issued from food and beverage store.
Familiarizes himself and trains the team on how to react in a case of an emergency.
Makes sure that all machine, equipment’s, utensil etc. are in clean and in good working condition.
Controls movement of unauthorized personnel in the kitchen.
Works closely together with the F&B Services team and follows up any special guest request and complain. Co-ordinates closely with Manager, Stewarding to keep in the kitchen clean and to get sufficient supplies of chinaware etc.
Liaises with the butcher to check the products for the buffet.
Inform about repair and maintenance work to Executive Sous – Chef. Attends daily Chef’s briefings and participates in an active manner.
Inspect team frequently on appearance, haircut, cleanliness, hygiene etc.
Instructs team on the kitchen keys procedures and shift hand over procedures.
Ensure that kitchen rules and regulations are follow and takes steps of action.
Evaluates performance and productivity of team time to time with Executive Sous Chef – Thai.
Plan stalls duty rosters accordingly to the business.
Visits local market occasionally to keep updated on the available of products. Visits to other hotels / restaurants to be able to see what Competitors are doing.