Executive Sous Chef

- 30-45 years of age
- Thai National
- Minimum of 3 years- experience
- Experience with the similar size of the hotel would be advantage
- Good initiative skills
- Good communication skills in English
- Well-developed management and problem solving skills
- Can manage change well
- Strong personality and work ethics

- Monitors food cost and work with the team to maintain food cost as budgeted and takes corrective action as necessary.
- Ensures fresh and quality food products are bought and used in production.
- Ensures the food in the employee restaurant is fresh, of good quality and attractively presented.
- Implements HACCP based SOP to ensure clean kitchens, hygienic work procedures and high safety standards.
- Ensures energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
- Implements work practices that minimize spoilage and wastage.
- Ensures the correct implementation of all cost control and portioning policies & procedures.
- Ensures banquet, buffet set-ups and banquet function themes are creative and in accordance with the Amari brand image.
- Ensures menus are cost effective and in accordance with trends and market demands.
- Ensures all kitchens operate in accordance with established standards.
- Monitors and controls food inventories.
- Assists in the operation when necessary.