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Chef De Cuisine- Thai Dusit - 4.6 Plantation, FL Job Details Full-time 1 hour ago Qualifications Hotel cost control Menu design Food waste mitigation Customer communication Labor cost analysis Kitchen cost control Bachelor's degree HACCP Inventory tracking for food cost management Restaurant cost management Full Job Description Job Description

PRIMARY RESPONSIBILITIES

Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure. Tests cooked food and check 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 analyses 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 all kitchen related areas Knows and fully understands the job description of all positions in his/her department Maintains a friendly and pleasant image at all times. Always checks personal hygiene and be well-groomed in appearance. Conserves energy and water at all times, without decreasing guest experience and comfort Monitors and reduces food waste, based on thorough analysis. Changes staff behavior to carefully use all resources. Provides the most effective training to all staff in his/her department regularly. Conducts daily briefing, meeting to ensure the effective communication and operation within the assigned section. Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business. Administers personnel action on leaves & overtime requests, disciplinary actions and commendation. Involved in recruiting, hiring, training, and evaluating all kitchen employees as necessary, to ensure the productivity and effectiveness of the assigned sections. Enforces all house rules and regulations, keeping fair at all times. Identifies and solves problems in a professional manner. Performs other duties as assigned by Executive Chef / Executive Sous Chef.

REPORT LINE & COMMUNICATION

Reports to Executive Sous Chef. Directs and supervises activities of the outlet concurred. Communicates effectively with guests, subordinates, immediate supervisors and other section heads. OTHERS Continuous learning through own IDP. Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

Represents Dusit's brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY'S CULTURE

Communicate and fully embracing the Company's culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. - "Proud to belong and to contribute"

CONFIDENTIALITY

Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT

At least 3-5 years of Chef experience in a 5 star hotel or top class restaurant Have a strong working knowledge in Western/Eastern cuisine. Strong understanding of HACCP Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel's financial goals. Demonstrate real passion for menu planning and leadership Information Date Posted September 28, 2026 Location Dusit Thani Lubi Plantation Resort Division Minimum Experience 5 Year Qualification Bachelor Degree Career Level Manager