Executive Chef (เกาะยาวใหญ่ จ.พังงา,เกาะพะงัน จ.สุราษฎร์ธานี)

• Handles any problems that may arise in the kitchen

• Achieving F & B target

• Select and train kitchen staff

• Management of staff in kitchens

• Planning menus and food promotions

• Preparation, cooking at various stations, and presentation of different foods in the restaurant

• Enforce food storing, health and safety standards in the kitchen

• Ordering of raw materials and food cost controlling

• Inspect the cleanliness of the kitchen equipment as well as arrange the schedule for cleaning to kitchen staff.

• Daily Pre-opening and closing kitchen inspection all the equipment in the kitchen and dishwashing areas.

• Inventory checking for day frozen and fresh goods every day Prepare daily, weekly and month inventory report

• Good butchery skill

Qualification

• Must have full working rights in Thailand.

• Bachelor's degree in related fields.

• At least 3-5 years experiences in high quality and professional hotel or resort operation.

• Be able to perform international cuisine and Thai with fine dining presentation style.

• Be able to create fine dining menu with cost control.

• Supervises and coordinates activities of cooks and other workers engaged in

• preparing and cooking foodstuffs.

• Be able to base on Koh Yao-Yai Or Koh Phan Ngan

• Good command of English

• Receiving and checking all food items

• Welfare

• Accommodation

• 3 meals

• Uniform + laundry service

• Service Charge (L-3,000/H-7,000)

• Annual leave

• Public holidays

• Legal leave

• Social security

• Others

Additional welfare in case of working in different branches

• Travel expenses
• Allowance (according to conditions)