Executive Sous Chef - Chinese & Banquet

-Thai nationality only
-Minimum 3 year-experience in this position or related field
-Good communication skills
-Positive attitude
-Excellent planning and organizing skills

-Responsible for planning, directing, controlling, coordinating and participating in the activities of all personnel engaged in cooking and preparing in all kitchen sub-sections As well as supervise and administers all phrase of kitchen operation including food selection, preparation and menu planning. In addition to responsible for the production of high food quality and products at a cost level consistent with management objectives.
-Assists the Executive Chef in the administration, co-ordination and cost control of all food preparation and production; supervises the entire kitchen staff; is responsible for operation, food production and absence of the Executive Chef.