Sous Chef- Banquet

Minimum experience required : 3 to 5 years Education level : A level Areas of study : Cooking Languages essential : Thai (Primary tongue)
English (Primary tongue)

Under the guidance and supervision of the Executive Chef and Executive Sous-Chef within the limits of established policies, procedures and Food & Beverage recipes, oversee and direct all aspects of Kitchen operation Banquet kitchen 7th floor & Inspired meeting kitchen 3rd floor and assist other kitchens to run their section efficiently.

RESPONSIBILITIES

- Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
- Control and analyze on a on-going basis the following:
- Quality levels of production and presentation.
- Guest satisfaction.
- Operating food cost.
- Cleanliness, sanitation, hygiene.