Job Description


• Assists each outlet Chef to run their kitchens at an acceptable food cost.
• Assists each outlet Chef to maximize employee productivity to minimize payroll costs.
• Monitors all kitchen related costs and recommend changes to outlet kitchens where appropriate.
• Ensures all outlet kitchens adhere to established standards and policies.
• Monitors food standards in each outlet.
• Identifies market needs and trends in terms of food.
• Monitors and analyze menus and products of competing restaurants.
• Recruits and selects employees.
• Trains and develops each Chef so that they can operate independently and creatively.
• Assists each Chef in establishing effective training programs for their employees.
• Inspects kitchens, stewarding, outlets etc. to observe production and preparation methods, as well as sanitation and hygiene.
• Meets regularly with F&B Director and Outlet Managers to discuss special promotions.
• Develops special menus based on available food, season and estimated business etc.
• Recommends changes or replacement of equipment.
• Works with Purchasing Manager to ensure goods purchased are of acceptable quality.
• Meets with suppliers when possible and studies market trends for new equipment and products.
• Develops new menus based on monitoring guest orders.
• Ensures employee kitchen prepares quality food.
• Performs other duties as assigned by supervisor.


• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.


• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.


• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”


• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.


• A graduate from a well known culinary institution is highly desirable.
• Minimum of 10-15 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset.
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Have excellent English communication skills both in written and spoken.
• Computer literate.
• Possess professional disposition with excellent communication and interpersonal skills.