Sous Chef (Thai Kitchen)

DUTIES AND RESPONSIBILITIES:
1. Assume the duties of Executive Sous Chef during his absence.
2. Control and analyze ongoing basis level of followings; Cost, sales, production, preparation, quality and presentation, Guest satisfaction, hygiene.
3. Recommends hiring and firing to the Executive Sous Chef and for Promotion of staff.
4. Ensures proper training to obtain highest food standard and presentation in any outlet.
5. Supervises the proper preparation and presentation of all food items according to established standards.
6. Inform for all condition of cross contamination for food product in all kitchen.
7. Co-ordinates with receiving and storeroom as to quality and quantity of food products and by-products.
8. Consults with banquet chef and they needs.
9. Co-ordinates with relevant department heads during the absence of the Executive Chef.
10. Ensure total hygienic appearance of all kitchen personnel.
11. Safety and handle procedure for old and new equipment.
12. Supervises stewards as to cleaning procedures.
13. Constantly checks on cooks performance in regard to cooking and preparation techniques as well as for taste.
14. Well informed of new products, seasonal items and the overall price market situation.
15. Is involved in creating new dishes to maintain the interest of the customers and request by any customer.
16. Assist the executive chef for all schedule for promotion and administrative schedule.
17. Check in all market list and requisition in F&B Kitchen.
18. Reports all matters of importance to the Executive Sous Chef.
19. Ensures minimum wastage or spoilage in checking all areas continuously.
20. Assists in buffet set ups and our special theme parties and participates with new ideas to improves and maintain business.
21. Ensures discipline in all kitchen areas and grooming for all staff kitchen.