Sous Chef

Fair and firm management abilities with high influencing skills.
Strong administration skills.
Creative and innovative.
Strong knowledge of food.
Excellent communication skills and computer skills.
Initiative and Self-motivated.
Ideal training and coaching skills.
Advanced knowledge & hands-on experience in both Thai & European cooking.

Responds to and handles guest problems and complaints.

Able to make recommendations regarding succession planning.

To be aware of all financial budgets and goals.

To ensure that guests are always receiving an exceptional dining experience representing true value for money.Ensure that all recipes and product yields are accurately costed and reviewed regularly.

Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

Ensure that associate meals and associate dining services are of a consistently high standard.

Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Ensure that all culinary operations manuals are prepared and updated.Ensure that the Department?s overall operational budgets are strictly adhered too.

Ensure that the culinary department adheres to all company and hotel policies and procedures.
Creative menu planning and correct food preparation for each outlets including banquets.

Ensure that all relevant banquet set-ups are prepared ahead of guest?s arrival and in adherence with hotel standards.

To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

To project a positive and motivated attitude
To spend time in the restaurant to ensure that the operation is managed well by the outlet team.

To frequently verify that only the highest quality products are used in food preparation.

To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

Responsible for the supervision of all stewards and their activities within the culinary department.Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

To delegate responsibilities to subordinates as required.

Coach and counsel employees in a timely manner and in accordance with Company policy.

To act as manager on duty for the hotel as scheduled.

To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.

Identify strengths and weaknesses and provide timely feedback to the individual.

- ประกันสังคม
- ชุดยูนิฟอร์ม
- ตรวจสุขภาพประจำปี
- งานเลี้ยงสังสรรค์ประจำปี
- สวัสดิการส่วนลดพิเศษซื้อผลิตภัณฑ์ของบริษัท
- และอื่นๆตามระเบียบของบริษัทฯ