Executive Sous Chef

- At least 3-5 years experience in the same position, has experience in AccorHotels Group is an advantage.
- Possesses a positive and cheerful attitude and mature with a good leadership.
- Able to manage work systematically,well organized.
- Good command of both written and spoken English & Thai, computers kills are
necessary.
- Excellent communication skills

- Reports directly to Executive Chef
- Responsible to developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade.
- Identify an effective approach to succession planing and Create menus that meet and exceed customer?s needs and comform to brand standards.
- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members.
- Manage department operations, including budgeting, forecasting, resource planning, and waste management.
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
- Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events.
- Comply with hotel security, fire regulations and all health and safety and food safety legislation.

- Working 5 Days/Week
- Working 9 Hours (Include Lunch Time)
- Uniform
- Vacation Leave
- Public Holiday 14 Days/Year
- Group Insurance
- Meal
- Provident Fund