Sous Chef - Thai Kitchen

- Minimum of 5 years in a leading position in a Thai kitchen
- 5 Star Hotel background
- Highly experienced in traditional and modern Thai cuisine
- Excellent managerial skills
- Able to understand and work with recipes in order to implement consistency in taste and presentation of the Thai food
- Deep understanding of budgets and food cost
- Extensive knowledge of HACCP and a proactive approach on all Health and Hygiene aspects are required
- Able to work innovative and creative and to create and present her/his own menus
- Capable to communicate in English in written and verbal form

- Supervise the function of all Thai kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- Control and analyse on a on-going basis the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and Marketing; Operating food cost; Cleanliness, sanitation, hygiene.
- Responsible for the preparation of menus under the direct supervision of the Executive Sous Chef, taking into consideration of the following: Local requirements; Market needs; Competition; Trends; Potential costs; Availability of food products; Merchandising and promotion
- Inspects, when requested by Executive Sous Chef, perishable food items received for quality control.
- Passes on to the Executive Sous Chef his daily market list requirements.
- Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
- Assist or executes inspections of physical aspect the food preparation areas.