Sous Chef

- At least a vocational certificate in the culinary field and with preference of Bachelor degree in the culinary area or similar.
- At least 4 year experience in culinary operation and supervision.
- Know and understand standard wine/beverage/food knowledge.
- Good in inter-personality and creative skill.
- English Communication skill.

We are looking for a disciplined individual with a positive working attitude who is looking to build a solid career in F&B. Our Chef de Cuisine must have a formal culinary education and at least 4 years of experience as a Sous Chef within quality hotel or restaurant. The person is able to run their own kitchen.

Job Summary:
Responsible for the efficient operation of kitchen to include the preparation of food and other assigned areas.


Main Responsibilities:
- Directly responsible for outlet kitchen areas, ensuring a smooth running, profitable operation within the framework
- Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.
- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
- Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, and etc. Maintain the basic food safety and sanitation in accordance with the company policies.
- Enforce Standard Sanitation Checklist by having all kitchens inspected on a monthly basis.
- Achieve departmental budget goals by maintaining efficient cost expenditure.
- To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.
- To ensure the awareness & enforcement of all company SOPs & property LSOPs.

- เงินเดือน + ค่าอาหาร 1,600 + การันตีเซอร์วิสชาร์ต 5,000