Head Chef - Bangkok

Description du poste:

Job Brief:
As the Head Chef at Soho house Bangkok you will have detailed knowledge of the Soho House Group and its concept. You have a professional approach towards our Managers, employees and guests. You have a 'hands-on' approach, keep up to date with food/dining trends throughout the World and ensure that the entire kitchen brigade consistently display a 'can do' attitude and 'yes yes yes' mentality in alignment with The Soho WAY.
Main Duties and Responsibilities
* Promote Soho House and its concept, whilst achieving the highest member and guest satisfaction
* Ensure all menus are seasonal, using the finest ingredients working within the brief for the club
* Introduce a recipe / dish bible that the brigade can work with attention to detail at the heart of all presentations
* Source all seasonal ingredients through building and maintaining working relationships with local suppliers to ensure the best quality of produce
* Receipt, safe storage, control and monitoring of stock/produce
* Attend all menu tastings
* Be open and flexible and responsive to constructive feedback from GM and upper management of Soho House and work towards the common goal
* Oversee and integrate, train and supervise all kitchen brigades, interns and apprentices
* Ensure a creative approach to menu compilation
* Ensure that all front of house employees are fully conversant with all menu items
* Ensure that the Food Alert Manuals are a working document and kept up to date
* Ensure daily, weekly and monthly administration is to company standards and meets set deadlines
* Pro-active in problem solving (bring solutions not problems to upper management)
* Act upon any mystery diner reports and provide feedback/action plans
* Prepare and monitor rotas for the kitchen staff and reduce unnecessary overtime - work efficiently
Contact person for all managers and kitchen staff for any requests and problems and being responsible to solve problems
* Print, organize, and separate various necessary documents, summarize relevant information, and distribute information to appropriate employees.
* Ensure employee compliance with company standards and policies and external regulations.
* Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.
* Assign and ensure work tasks are completed on time and that they meet appropriate quality standards
* Ensures the maintenance and cleaning of all kitchen and stewarding related equipment to the highest level. Reports defects/issues in a timely manner to GM and Maintenance
* Maintain the highest level of appearance at all times
* Be physically fit and able to safely and repeatedly lift, bend, twist and be able to stand/walk for long periods of time
* Attend quarterly Soho House Group Head Chefs meeting
* Carry out any reasonable task as requested by management.
P&D Responsibilities
* Manage the Annual leave responsibly ensuring that kitchen/stewarding employees take their entitlement within the year
* Ensure working hours are logged (daily/weekly) for accurate payroll purposes for all departments you are responsible for
* Identify recruitment needs in line with company and statutory requirements and in partnership with P&D, recruit a team that meet and exceed customer service standards.
* Communicate via regular team meetings, one to one job chats and training sessions.
* Carry out regular performance reviews, provide feedback and coaching to direct reports as per the P&D guidelines - adhering to deadlines and
* Deal with poor performance through job chats and where necessary, facilitate disciplinary processes according to Soho House procedures.
* Participate and lead internal trainings and attend external trainings where necessary
* Train and develop the team to deliver food to specification and therefore exceed customer's expectations
* Produce an in-depth training plan for your department to drive sales and profits; liaising with People Partner to ensure all training goals and objectives are being met.
Finance and Economy
* Maintain food cost and wage margins within budget
* Prepare food cost calculations with each menu change and present in a timely manner to finance department
* Inspire, lead and motivate the team to produce food to specification to control/achieve profitability
* Be proactive in the opportunity of improving profitability within the department at all levels (i.e. through controlling wastage, being responsible for the economy of all utilities and resources).
Health and Safety
* Ensure daily temperature records and food labelling are maintained and up to date at all times
* Ensure the kitchen uniform and personal hygiene requirements are adhered to
* Maintain the highest level of health and hygiene standards and respect HACCP
* Ensure the team are trained in HACCP and any other company, local or global requirements for food safety
* Ensure good safety practices of staff and guests and that all the team are aware of their Health and Safety responsibilities
* Report all suspicious persons or activities and ensure that all potential and real hazards are reported and rectified immediately
* Ensure that any accidents of colleagues, Members, Guests and Visitors are reported immediately
* Be fully conversant with all departmental Fire, Emergency and Bomb procedures
* Ensure the team wears appropriate protective clothing when necessary
Working with Others
* Develop and maintain positive and productive working relationships with other employees and departments
* Support all co-workers and treat them with dignity and respect
* Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality
* Partner with and assist others to promote an environment of teamwork and achieve common goals