Dusit Thani Laguna Phuket

PRIMARY RESPONSIBILITIES
• Assist the General Manager in the day-to-day operation of the hotel as required.
• Duties also include handling the calendar and administration assistance for the Hotel Manager
• Schedule and arrange all appointments for the GM.
• Prioritize all telephone calls and in-person external and internal visitors.
• Handle all incoming web-site comments/inquiries.
• Arrange all VIP reservation requests and associated amenities.
• Compose correspondence for the GM, such as welcome letters, guest follow-up letters, etc.
• Assist the GM in his/her public service role by keeping files up-to-date for the various committees and boards he/she participates on.
• Schedule all department and division heads for regular meetings with the GM.
• Support internal hotel projects, tracking necessary action and updating reports as progress is made (i.e. Hotel Vision, annual budget, etc.).
• Keeps the filing system up-to-date including all retail files.
• Maintain trace file and bring forward daily items to act on appropriate tasks.
• Draft Performance Reviews for Executive Committee.
• Handle all office administration duties such as mail, phones, photocopying, and office supplies.
• Schedule Executive Committee meetings, take and distribute minutes, and arrange/attend sub-committee meetings as required.
• Prepare payroll on a daily basis for administration staff.
• Make travel arrangements as required.
• Assist with and support staff events as appropriate, such as leadership meetings, executive retreat, staff receptions, etc.
• Assume the duties of the Administrative Assistant of the Director of Operations in his/her absence.
JOB REQUIREMENTS
• Bachelor degree in any discipline.
• Minimum of 2-3 years in secretarial, administrative experience. Exposure in hotel operation or hospitality business is highly desirable.
• Computer literate and ability to use other office equipments.
• Have excellent English communication skills both in written and spoken.
• Highly-organized, detail-oriented and possess pleasant personality with excellent communication and interpersonal skills.

Responsibilities
Oversee daily kitchen operations to ensure consistent food quality, presentation, taste, portion control, and compliance with hygiene and food safety standards.
Supervise, coach, and assign duties to Sous Chefs and kitchen staff while maintaining discipline, cleanliness, and high performance.
Plan food production and coordinate purchasing with the Executive Chef/Chef de Cuisine to control quality, minimize waste, and manage food costs.
Analyze menu performance, guest preferences, and market trends to recommend menu improvements, pricing adjustments, product enhancements, and cost-saving initiatives.
Monitor kitchen equipment, maintenance, and proper usage to prevent damage and ensure operational efficiency.
Ensure compliance with food safety regulations by preventing the use of spoiled products and maintaining strict sanitation standards.
Support operational excellence by conducting daily briefings, resolving operational issues, assisting during peak periods, and maintaining high guest satisfaction.
Promote sustainability through food waste reduction, efficient use of energy and water, and environmental awareness among staff.
Assist the Executive Chef in recruitment, training, performance management, scheduling, coaching, and workforce planning to ensure effective staffing.
Perform other duties and special assignments as delegated by the Executive Chef or Director of Kitchens.

1 Pastry Chef
- Have an experience in the Kitchen field
- Good Attitude and Polite
- Flexible
- willing to learn

PRIMARY RESPONSIBILITIES:
• Directs stewarding staffs in completion of tasks as designated by assignment sheets and/or operation needs.
• Monitors kitchen sanitation including strict compliance with hygiene and Health requirements and ordinances.
• Handles administrative tasks like scheduling, purchasing, inventory, report writing and documentation.
• Issues cleaning supplies to stewards, checking usage and making adjustments when necessary.
• Provides assistance to all stewards as required, filling in at their stations when needed.
• Ensures that kitchen floors and walk-in are clean by inspecting the work of utility stewards.
• Monitor staffs cafeteria and provides assistance to kitchen personnel during set up and clean-up.
• Monitors dish machine and pot room areas and makes corrections when needed.
• Ensures rubbish is removed on a regular basis. Maintains sufficient supply for food and beverage service.
• Maintains par levels of stock, fills out requisitions as needed to maintain inventories.
• Ensures proper supply distribution and storage.
• Responsible for developing weekly schedules while maintaining labor costs and labor budgets
• Oversees hiring, training, reviewing, disciplinary action and termination of associates within Stewarding Department.
• Manages flow of activity in the kitchen/stewarding areas during production and during events.
• Works with Chef, Director of Banquets/Catering to anticipate equipment needs.
• Liaises with Ecolab the Chemical supplier and all contracts such as pest control, air duct cleaning, garbage collection etc.
• Keeps updated with all items on the communication board and communicate to colleagues when required
• At start of shift – do a complete walkthrough of Stewarding areas to observe the status of all areas. Make notes of all items that are needed to be done and follow up throughout the shift.
• Controls breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work – correcting any behavior that is observed.
• Maintaining cleanliness of all kitchens and HOH areas as well as ensuring all maintenance needs are looked after.
• Performs job related duties and special project assigned
• Evaluates the performance of staff assigned to him and conducts Performance appraisals as per HR requirement.