To learn more about Fine Dining at Mandarin Oriental, Bangkok, please click
https://www.mandarinoriental.com/bangkok/chao-phraya-river/fine-dining

Scope of Positing and Responsibilities:-
1. To control all aspects of the operation during the absence of the Executive Chef
2. To manage the kitchen team to produce consistently high-quality food production and presentation in all outlets and facilities of the hotel.
3. Ensure consistent quality of all food stuffs purchased, monitoring quality, value and costs.
4. Maintain operating food cost percentages at agreed levels.
5. Train and develop all colleagues in team.
6. Train and develop all kitchen colleagues to operate to the required standards as established by the hotel.
7. Ensure that all department trainers plan and implement continuous effective training for employees.
8. Ensure safety and hygiene training with all colleagues in the department.
9. Monitor welfare and morale of colleagues.
10. Maintain discipline with all kitchen colleagues and follow hotel policy and procedure in all colleagues related matters.
11. Prepare evaluation report for all colleagues as required by policy and procedure.
12. Abide by all rules, regulations, policies and procedures of the hotel.

Qualifications:-
1. Culinary diploma and accredited continuing education requirement.
2. Minimum of 3 years in a similar position from well-recognized luxury properties/restaurants.
3. Possess good English communication skills.
4. Passionate, committed, creative, flexible, and a team player with a high energy level.
5. Ability to perform duties under pressure.
6. Computer literate and HACCP knowledge.