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JOB DESCRIPTIONS FOOD & BEVERAGE - KITCHEN

AGENDA
1.1 Executive Chef
1.2 Executive Sous Chef
1.3 Sous Chef
1.4 Western Chef de Partie
1.5 Western Demi Chef de Partie
1.6 Western Commis 1
1.7 Western Commis 2
1.8 Western Commis 3
1.9 Cold Kitchen Chef de Partie
1.10 Cold Kitchen Demi Chef de Partie
1.11 Cold Kitchen Commis 1
1.12 Cold Kitchen Commis 2
1.13 Cold Kitchen Commis 3
1.14 Thai Chef de Partie
1.15 Thai Demi Chef de Partie
1.16 Thai Commis 1
1.17 Thai Commis 2
1.18 Thai Commis 3
1.19 Beach Chef de Partie
1.20 Beach Demi Chef de Partie
1.21 Beach Commis 1
1.22 Beach Commis 2
1.23 Beach Commis 3
1.24 Butcher Chef de Partie
1.25 Butcher Demi Chef de Partie
1.26 Butcher Commis 1
1.27 Butcher Commis 2
1.28 Butcher Commis 3
1.29 Italian Sous Chef
1.30 Italian Chef de Partie
1.31 Italian Commis 1
1.32 Italian Commis 2
1.33 Chinese Head Chef
1.34 Cantonese Sous Chef
1.35 Chinese Chef de Partie
1.36 Chinese Demi Chef de Partie
1.37 Chinese Commis 11
1.38 Chinese Commis 2
1.39 Pastry Chef
1.40 Pastry Sous Chef
1.41 Pastry Junior Sous Chef
1.42 Pastry Chef de Partie
1.43 Pastry Demin Chef de Partie
1.44 Pastry Commis 1
1.45 Pastry Commis 2
1.46 Pastry Commis 3
1.47 Artist Chef de Partie
1.48 Cafeteria Supervisor
1.49 Cafeteria Chef de Partie
1.50 Cafeteria Demi Chef de Partie
1.51 Cafeteria Commis 1
1.52 Cafeteria Commis 2
1.53 Cafeteria Commis 3

Resort & Spa


POSITION DESCRIPTION
Job Title: Executive Chef
Division: F&B
Department: Kitchen
Country/City Thailand

ORGANISATION STRUCTURE

Reports to: Director of Food & Beverage

This Job: Executive Chef

Direct Subordinates: Sous Chef, Pastry Chef, Butcher, Chef de Parties


Demi Chefs, Commis 1, Commis 2, Kitchen Helpers

Indirect Subordinates: Chief Steward, Stewards

SCOPE

Assisting the Director of Food & Beverage in supervision of the entire kitchen department of the hotel to
Insure food product quality standards are met at all times and optimum service is provided to hotel guests
according to Resort & Spa international standards.
Provides functional assistance and direction to the kitchen operation. Interacts with individuals outside the
hotel including clients, suppliers, government officials, competitors and other local community. Coordinates
Functions and activities with other Food & Beverage department heads.

PRIMARY RESPONSIBILITIES
Operational

1. Supervises the functioning of all kitchen employees, facilities and costs and contributes to Maximizing the
overall F&B departmental profit.

2. Controls and analysis on on-going basis the quality levels of production and presentation
including staff cafeteria, guest satisfaction, merchandising and marketing, operating payrol
and food costs, cleanliness, sanitation and hygiene.

Responsible for the production, preparation and presentation of all food items, to
ensure the highest quality at all times and that menu items are correctly prepared
according to recipe.

4. Establishes and maintains effective employee relations and interdepartmental working


relationships.

5. To strictly adhere to the opening and closing procedures established for


department.
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6. Conducts, under the guidance of the Food and Beverage Director, such functions as
interviewing, hiring, employee orientation, performance appraisal, coaching counseling and
suspension if necessary to ensure appropriate staffing and productivity.Consults with F&B
department heads and personal manager as appropriate in Performing The above duties.

7. Develops formal training plans and conducts on-the-job training sessions for kitchen
employees.
8. Supervision and control of sanitation and cleanliness of all kitchen outlets through
supervisors and stewarding department, including storage areas, back of the house and
refrigerators on daily basis.

9. To maintain and monitor operating food supplies par stock and control and to keep
Spoilage and wastage at a minimum.

10. Is responsible for the presentation of menus and participates in the pricing policy in
Consultation with the Food and Beverage Director, Restaurant Manager by taking into
Consideration: local requirements, market needs, competition, trends, recipes,
Potential Costs, availability of F&B products, merchandising and promotion.

11. Works with storekeeper in determining the minimum and maximum food par stocks. Ensures
the completion of the market list in accordance with Resort quality. And Quality
standards. inspects all perishable food items received for quality.

12. Attends and contributes to all scheduled departmental head meetings and Food and Beverage
departmental meetings.
13. Keeps an up-to-date standard recipe file for all food items, which include:
Sales history, sales mix, actual cost, potential cost, par stock, production time.

14. Performs related duties and special projects as assigned

General
1. To understand and strictly adhere the rules and regulations established
In the Employees Handbook.

2. To understand and strictly adhere to the hotels policy on fire, hygiene,


Health and safety.

3. To report for duty punctually wearing the correct uniform, name tag always

4. To maintain a high standard of personal appearance and hygiene at all times.

5. To maintain a good rapport and working relationship with staff in the outlet
And all other departments.

6. To provide a courteous and professional service at all times.

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7. To ensure all processes within the department is documented.

8. To undertake any responsible tasks and secondary duties as assigned by the


Director of Food & Beverage and to respond to all changes in the department
function as dictated by the hotel.

9. To attend all training sessions organized by the Department Head or Training


Department.

10. To fully utilize technology provided by the hotel.

11. To ensure all processes within the department is documented.

Employee Handling

1. To assist in the building of an efficient team of employees by taking an


Active interest in their welfare, safety and development.

2. To ensure that all employees wearing the correct uniform and name tag
At all times.

3. To assist in the training of the employees ensuring that they have the
Necessary skills to perform their duties with maximum efficiency.

4. To supervise the employees within the department, ensuring that the


Correct standards and methods of service are maintained as stated in
The Departments Operation Manual.

5. To assist that all employees provide a courteous and professional service


At all times.

6. To be available for regular reviews and job charts

7. To ensure that regular On The Job Training are conducted within the department.
And attended.

8. To ensure that these training sessions are been recorded.

9. To fully utilize, communicate and administrate the company and hotel benefits
applicable to hotel employees
Occasional Duties:

1. To assist in carrying out, bi-yearly, yearly inventory of operating equipment.

2. To carry out any other reasonable duties and responsibilities as assigned.

3. To actively participate in the quality circle within the hotel.


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Job Profile
RELATIONSHIPS

Internal: Stewarding Department, Catering Department, F&B Department

External: Front Office, Housekeeping


QUALIFICATIONS

Professional Skills: Flexibility, imaginative, business minded, hard working and


Energetic, Must be team orientated. Must be able to demonstrate
recent successes in a comparable position

Business Skills: Gain commitment to action from a range of people


Entrepreneurial attitude and approach

Special Skills: Computer literate, English literate in reading, speaking and writing

Personal Qualities: Communicates openly and clearly in English


Sets high personal performance standards
Adapts quickly and positively to new situations
Confidence in representing the hotel both internally and externally
Ability to demonstrate a creative look.

Education: High school or above

Age: Minimum 35 years old

Experience: Minimum 15 years experience from 4 or 5 star properti


BUSINESS ETHICS

The hotel requires that you will not (either during or after your employment), divulge any
Information acquired by you about the company, its customers and associated business
to any third party without express authorization from Senior Management of the hotel

Since the tasks and SOPs are increasing, and will be revised at a later stage, it is
understood
That there will be some additional and new attachments in the future as the business will
Be More increasing and customers expectations will be even higher, therefore new tasks
will be Added, as it shall be required.
I have read, understood and agree to this job description, all my duties and
responsibilities.

Employee:. Signed: Date: ...........

Department Head:........ Signed: Date:

Personnel Manager: Signed: Date: ..


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