Sous Chef

- At least 2 years experience in the same position.
Possesses a positive and cheerful attitude and mature with a good leadership.
- Able to manage work systematically, well organized.
- Have a past banqueting experience will be advantage.
- Good command of both written and spoken English & Thai.

- Provides functional assistance and support to the Executive Chef.
- Supervises the function of all kitchen employees, production facilities and costs, hence contributes to maximizing the overall - Food and Beverage department profit.
Implements the food safety and sanitation/HACCP standards and policies at all times.
- Conduct, under the guidance of the Executive Chef, HR functions as interviewing, performance appraisal, coaching, counseling and training to ensure appropriate manning and productivity.