Foreigner under local employment status 36
Job / Foreigner under local employment status Fixed-term contract : Yes Duration of fixed-term contract (in months) : 36 Status Full Time Anticipated Start Date 02-08-2019
Joy Nie +86 0898 3299 8888
Level of Education Vocational education Areas of study Cooking Professional experiences 3 to 5 years Languages essential English Optional languages Mandarin
Essential and optional requirements
Ensures all department’s requirements are submitted / done on or before its due dates
Responsible for all the Restaurant and food related areas operational points and standards
Attends daily meetings with Executive Chef and ensures relevant information is relayed on to all department ambassadors.
Ensures Ambassador’s annual vacation leaves are well executed according to plan
Responsible for all Thai food in all relevant F&B outlets.
Conducts daily Kitchen briefing
Reports directly to the Executive Chef
Ensures to maintain Ambassador’s highest productivity and efficiency level at all times
Provides functional assistance and direction to the kitchen operation.
Ensures operation is running smoothly at all times
Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation of Thai cuisine.
Conduct functions as interviewing, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity.
Coordinate functions and activities with Executive Chef / Executive Chinese Chef &Banquet Chef
Maintain interdepartmental working relationships
Ensures food quality and food production standard practices are well maintained at all times
Ensures that production is done according to the standard recipes at all times
Assist or execute inspections of physical aspects of the preparation areas
Attends to clients’ food tastings / or as required by guests
Implements the FOOD SAFETY AND SANITATION / HACCP standards and policies at all times
Delegate work to his assistants and Sous Chefs
Establishes and maintain effective employee relations in the department
Follow hotel rules and regulation at all times
Conduct monthly food inventory of respective department with the Finance Representative
Perform any other duties assigned by the Executive Chef
Responsible for the Implementation of menus under the direct supervision of the Executive Chef.
Controls and analyses, on an on-going basis the following :
oCleanliness, sanitation and hygiene
oPerform related duties and special projects as assigned Quality levels of production and presentation
oOperating Food Cost
Sofitel and its Ambassadors
The Sofitel brand is based on three core values guaranteed by each employee every day :
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.
Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service.
By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.