Jr Sous chef - PrungRod

- Specialist in Thai cuisine - highly desirable

Prime Function:

? Responsible for the efficiently and profitable functioning of the Kitchen assigned.
? Ensure that Ibis Styles Bangkok Silom standards are applied to the production of food and the cleanliness of the kitchen and equipment.
? Ensure that the hygiene standards are maintained by the team in accordance with set standards.
? Support the Executive Chef and Sous Chef in all phases of the kitchen's operations.
? Ensure HACCP procedures are followed and clear records are kept at all times.
? Any matter which may affect the interests of ACCOR should be brought to the attention of the Management.

Key Responsibilities:

Food & Beverage Production Planning

? Plan and coordinate the activities of the team to ensure operative effectiveness.
? Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

People Management

? Ensure to contribute to achieve the objectives set within the Food &Beverage Production department.
? Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
? Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
? Ensure that the team has been trained for all safety provisions.




Financial Management

? Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
? Identify optimal, cost effective use of the resources and educate the team on the same.
? Monitor the operations of the assigned function to ensure that the food wastage is minimized.

Operational Management

? Ensure that all dishes are prepared according to the recipe and to the correct quantity.
? To ensure that the section is being kept clean and tidy at all times as per the standards.
? Closely communicate with Restaurant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
? Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
? Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
? To ensure that Commis Chefs receive the appropriate training and optimum guidance.
? Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive Chef
? Attend to day-to-day problems and needs concerning equipment and food supplies.
? Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
? Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
? Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
? Handle additional responsibilities as and when delegated by the Management.

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