Sous Chef

- Degree in culinary arts preferred
- 2-3 years of experience in a back-of-house management position/ or in the kitchen of respectable hotels and restaurants
- Significant experience as a chef or sous chef, in addition to experience as a sous chef
- Experience, knowledgeable and skillful in cooking food
- Ability to oversee and manage kitchen operations
- Leadership skills with experience managing people
- Cooperative, open to feedback from the management & team
- Disciplined, organized, and able to meet tight deadlines
- Excellent problem-solving skills
- Ability to cope with stressful situations in a professional manner
- Strong attention to details
- Can-do attitude, positive and hard working
- Excellent communication skills in both Thai and English preferred
- Computer skill in word, excel & other Microsoft office

- - In charge of breakfast & all-day dining operation
- Direct kitchen operations including food preparation, cooking and cleanup
- Manage and assign tasks to kitchen team; supervise chefs and cooks in the preparation and presentation of food
- Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
- Maintain the highest professional food quality, taste and presentation
- Resolve issues as they arise so that customers continue to receive their orders in a timely manner
- Make sure all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
- Carry out menu development, recipe creation, costing and ingredient purchase specifications
- Ensure food costs are within budget, monitor food budget for the department and be responsible for ingredients ordering, storage, preparation, production, cooking and service for the restaurant
- Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
- Approve and polish dishes before they reach customers
- Comply with company, health, sanitation and safety policies and regulation
- Foster a climate of cooperation, respect and learning between co-workers
- From time to time, recruit, hire and train chefs, cooks and kitchen staff
- Maintain kitchen equipment, schedule repairs and other maintenance as needed, in coordination with the general manager

- uniform

- Staff meals 2-3 meals / day

- Service charge

- Legal holiday

- Social security

- Insurance

- Other as required by law