Sous Chef - Thai Kitchen

- Thai Nationality.
- Bachelor?s degree; food safety training will be an advantage.
- Proven experience as Head Chef/Sous chef.
- 5 years? experience as a Sous Chef/Head Chef in a similar environment (Restaurant & Hotel).
- Exceptional proven ability of kitchen management
- Good understanding of useful computer programs (MS Office)
- Excellent interpersonal and communication skills in both Thai & English
- Flexible working hours and work longer hours as per business demand
- Strong organizational, leadership, motivational, and people skills, with the ability to perform well in a fast-paced environment
- Willing to learn and improving performance
- Acute financial management skills
- Customer-centric & service-minded
- Good at problem-solving skills and decision making
- Ability to work cohesively as a part of a team.
- Pleasant personality.
- Possess a can-do attitude.
- Experiences in operating Alternative State Quarantine is a plus.

- Organize all activities within a kitchen area, ensuring a safe, smooth-running and profitable operation within the framework of the restaurant.
- To adhere to restaurant food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
- To develop and maintain the restaurant cuisine concepts and standards for food preparation and presentation.
- To be familiar with the local market and recommend menu changes according to the seasonal product availability.
- To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
- To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
- Continually look to recommend improvements and additions to the restaurant presentation guidelines.
- To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc.
- To maintain basic food safety and sanitation practices.
- To be responsible for asset management of all kitchen equipment and facilities.
- To lead and fully participate in training to improve kitchen skills and restaurant service levels, providing subordinates the training and resources to take care of our guests.
- To supervise all staff including hiring and discipline in conjunction with the Executive Chef.
- Promote positive service and inter-departmental relations through candid communication and cooperation.
- Above all, to lead by example through a ?hands-on? approach to motivating our team to excel.
- Adhering to all personal hygiene and grooming standards, fire safety rules and health & safety rules.
- To taking care of staff working schedule.
- Other duties as assigned by supervisor.

- 8 days off a month.
- 14 days of vacation leave per year.
- 15 days of Public Holiday
- Group Medical Insurance
- Service Charge
- Meal Allowance