Mandarin Oriental Hotel Group (Thailand) (Bangkok, Bangkok City, Thailand)
Bangkok,
Thailand
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. Having grown from its Asian roots into a global brand, the Group now operates 36 hotels and 7 residences in 23 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental has a strong pipeline of hotels and residences under development, and is a member of the Jardine Matheson Group.
Mandarin Oriental’s aim is to be recognized widely as the best global luxury hotel group, providing 21st century luxury with oriental charm in each of its hotels. This will be achieved by investing in the Group’s exceptional facilities and its people, while maximizing profitability and long-term shareholder value. The Group regularly receives recognition and awards for outstanding service and quality management. The strategy of the Group is to open the hotels currently under development, while continuing to seek further selective opportunities for expansion around the world.
The parent company, Mandarin Oriental International Limited, is incorporated in Bermuda and has a premium listing on the London Stock Exchange, with secondary listings in Bermuda and Singapore. Mandarin Oriental Hotel Group International Limited, which operates from Hong Kong, manages the activities of the Group’s hotels. Mandarin Oriental is a member of the Jardine Matheson Group.
The Executive Thai Sous Chef - Banqueting is responsible for overseeing the kitchen operations in the absence of the Executive Chef, ensuring high quality food production and presentation, managing costs, and maintaining food safety standards.
Kewajiban
• To control all aspects of the operation during the absence of the Executive Chef
• To manage the kitchen team to produce consistently high quality food production and presentation in all outlets and facilities of the hotel.
• Ensure consistent quality of all food stuffs purchased, monitoring quality, value and costs.
• Maintain operating food cost percentages at agreed levels.
• Organize manning schedule for main kitchen with regard to productivity, cost and to daily forecast.
• Ensure that all employees report for duty in each outlet with correct uniform.
• Supervise and monitor consistency of food standards in each restaurant and banquet outlet taking corrective action when required, with particular attention to:
- Dish presentation/ garnish, accompaniment
- Quality of presentation
- Quality of taste
- Operating equipment clean and to standard
• Conduct spot checks at regular intervals.
• Train and develop all kitchen team members to operate to the required standards as established by the Hotel.
• Ensure safety and hygiene training with all employees in the department.
Kualifikasi
• Excellent presentation and proactive communication skills in both verbal and written in English and Thai.
• Culinary certificate and accredited continuing education requirement.
• Minimum of 5 years specializing in the area of expertise.
• Minimum of 3 years experience in similar position in recognized properties/restaurants.
• Passionate, committed, creative, flexible and a team player with high energy level.
• Ability to perform duties under pressure.
• Computer literate and HACCP knowledge.
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