Sous Chef

- Bachelor's Degree, or any related Culinary Degree.
- Minimum of 3 years of industry and culinary management experience from French restaurant
- Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
- Eye for detail to achieve operational excellence
- Passion for leadership and teamwork
- Excellent guest service skills

- Completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by management.
- Leading and managing the kitchen team, and will provide support and training on an ongoing basis.
- Responsibility to ensure only the highest quality of food for our guests through meticulous consistency, taste and presentation of all dishes.
- Monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with standards.
- Review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins.
- Oversee the cleanliness and hygiene of all kitchen spaces and procedures.

- Monthly salary (Negotiable, depending on experience) เงินเดือน
- Service charge เซอร์วิส ชาร์ต
- Tips ทิป
- Social Security ประกันสังคม
- Public holidays and annual leaves วันหยุเนักขัตฤกษ์และวันหยุดประจำปี
- Uniform ชุดทำงาน
- 1 day-off per week