Primary Responsibilities

• Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure. Tests cooked food and checks on its original appearance and freshness.
• Under supervision of Executive Sous Chef develops and directs the kitchen operation guideline in assigned outlet to promote guest satisfaction.
• Supervises and ensures the sufficiency of operating equipment and supplies for kitchen operation.
• Ensures that Mis-en-place must be always well stocked and prepared.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Collects and analyzes the market trends as per Market matrix and customer satisfaction survey to always develop and improve the food offering in each assigned outlet.
• Closely monitors the maintenance and hygiene standards in a...