Thai Muslim (Halal) Chef De Cuisine / Bếp Trưởng Bếp Thái - Hồi Giáo (Halal)

AREAS OF RESPONSIBILITY

Support Executive Chef in the development and implementation of business strategies for the hotel which are aligned with RHG’s overall mission, vision, values and strategies:

• Participation in the development of the hotel’s business strategies
• Create, develop, and refine a diverse menu of traditional and contemporary Thai dishes, incorporating seasonal and locally sourced ingredients where possible.
• Oversee the preparation, cooking, and presentation of all Thai dishes, ensuring they meet the restaurant's high standards of quality and authenticity.
• Ensure all staff are knowledgeable about Thai cuisine, cooking techniques, and presentation standards.
• Maintain consistent quality and flavor in all dishes, conducting regular tastings and ensuring adherence to recipes and presentation guidelines.
• Manage the inventory of Thai-specific ingredients, including ordering, storage, and cost control.
• Ensures adherence with the approved budget
• Ensure that the kitchen operates in compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices.
• Work closely with the Executive Chef and other department heads to align the Thai kitchen’s offerings with the overall culinary vision of the establishment.
• Engage with guests as needed to discuss the menu, receive feedback, and accommodate special requests.
• Manage food cost, labor cost, and other operational expenses within the Thai kitchen.
• Stay updated on industry trends, new ingredients, and cooking techniques.
• Maintains product consistency by conducting inspections of seasonings, portion and appearance of food. Co-ordinates service with restaurant and banquet operations
• Reviews performance of current products

Develops and implements strategies and practices which support employee engagement:

• Recruits and selects qualified candidates
• Orients employees to the department and hotel and provides on-the-job training on job responsibilities
• Prioritises and assigns work
• Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities
• Conducts effective employee meetings and counselling sessions
• Employs respectful discipline as required

Create 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provide employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis.
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality.
• Adheres to hotel policies and procedures.
• Keeps Supervisor promptly and fully informed of all problems or unusual matters of significance.
• Communicate effectively with guests, co-workers and the manager.
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintain a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment.
• At all times projects a favourable image of the Hotel to the public.
• Assist in the development of the Hotel business plan and ensure an overall understanding of its departmental goals and objectives.
• Follows safety and security rules and procedures.

KEY SKILLS

Planning

• Skilled in determining whether tasks should be attempted, identifying the most effective way of completing task, and preparing how to overcome unexpected difficulties.

Revenue Forecasts

• Prepare revenue forecasts for department based on business booked to date, current and historical booking pace and impact of special promotions.

• Determine appropriate staffing levels based on forecasted revenue and anticipated business and create staffing schedules to optimize the balance between desired profitability, customer demands and employee desires.

Budget Management

• Skill in developing and adhering to department budget.

Menu Content and Impact

• Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve results.

Performance Management, Supervisory

• Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels

• Competitive salary and benefit
• Learning and development opportunities with Radisson Hotels Group
• Company shuttle bus 
• Uniform & duty meals

• Certificed with standard Halal certification.
• Minimum of 5 years of experience in Thai cuisine, with at least 2 years in a leadership role (Sous Chef or Chef De Cuisine) within a high-end or fine-dining restaurant.
• Expertise in Thai culinary techniques, flavors, and ingredients.
• Passionate about Thai cuisine and culture.
• A Muslim, deep understanding of Islamic culture and Halal standards.
• Knowledge of HACCP guidelines
• Computer skills required