Baan Dusit Thani

Chef de Partie – Dusit Goumet (All day Cafe)

June 17, 2024
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Job Description


· Responsible for the preparation of all dishes that are prepared in their section.

· Monitors to ensure food quality, presentation and safety standards are being adhered to.

· Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.

· Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.

· Ensures that mis-en-place is prepared for each shift’s needs.

· Follows control systems this will ensure quality and portion consistency.

· Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.

· Supervises and ensures food items are properly stored at the end of the shift.

· Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.

· Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

· Familiarizes yourself with the following procedures:

o Hotel fire procedures

o First Aid procedures

o Health & Safety policy & procedures

o Hotel security procedures

o Hotel product knowledge

· Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.

· Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage

· Carries out orders handed down to them by the Sous chef and Chef de Cusine.

· Delegates duties to chefs working in their section of the kitchen.

· Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.

· Creates the market list on daily basis, listing all produce to be purchased

· Handles and reports any accident immediately to the Sous Chef, no matter how minor.

· Attends daily briefing, meeting to ensure the smooth operation.

· Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.

· Provides additional training for the culinary employees in the areas and skills necessary for performing their function.

· Performs other tasks or projects as assigned by hotel management or superiors.