Sous Chef

รายละเอียดงาน

SOUS CHEF – ALL-DAY DINING **Tolani Resort Kui Buri | Tolani Hotels** ### About the Role We are looking for an experienced and passionate Sous Chef to join the culinary team at Tolani Resort Kui Buri, reporting directly to the Executive Chef. The Sous Chef will be responsible for overseeing daily kitchen operations, with a focus on Thai and Western cuisine, breakfast, à la carte and all-day dining services. This role requires strong culinary expertise, leadership skills and a commitment to delivering exceptional food quality, operational efficiency and memorable guest dining experiences in line with Tolani Hotels' standards. ### Key Responsibilities - Oversee daily all-day dining kitchen operations, including breakfast, lunch, dinner and à la carte services. - Ensure consistent food quality, taste, presentation, food safety and guest satisfaction. - Manage food preparation, ingredient quality, ordering and storage while controlling food costs and minimizing waste. - Maintain kitchen cleanliness, hygiene and safety in accordance with HACCP and hotel standards. - Lead, train, schedule and supervise the kitchen team to ensure efficient operations and high performance. - Work closely with the Executive Chef to develop new menu items, improve existing dishes and maintain recipe standards. - Coordinate with the Food & Beverage team to ensure smooth kitchen operations and timely food service. - Create memorable dining experiences through culinary creativity, attention to detail and consistent service quality. ### Qualifications - Minimum 5 years of professional kitchen experience. - At least 2–3 years of experience as a Sous Chef or Junior Sous Chef in a hotel, resort or established restaurant. - Candidates with strong experience in stand-alone restaurants, without a hotel background, are also welcome to apply. - Strong knowledge and practical skills in Thai and Western cuisine, including breakfast and à la carte operations. - Good understanding of food costing, inventory management, portion control and waste reduction. - Strong leadership, team management and coaching skills. - Good knowledge of food hygiene, food safety and HACCP standards. - Good communication skills in English. - Creative, hands-on, well-organized and able to work effectively under pressure. - Willing to work flexible shifts, including weekends and public holidays.

สวัสดิการ

• ประกันสังคม

• วันหยุดประจำปี

• ลาป่วย

• ลากิจ

• ลาคลอด/ลาเพื่อช่วยเหลือคู่สมรสซึ่งคลอดบุตร

• Service Charge