Executive Sous Chef (ประจำศรีราชา)

Provide assistance to executive chef in all ramifications
Oversee kitchen operations, which must be done in accordance with the organization- s standards
Update the work schedule to be assigned to each cook.
Ensure junior chefs adhere strictly to recipe review program of the organization
Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
Attach recipe review and culinary check list to culinary package for management reviews
Properly monitor cooks- working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
Be available to oversee loading and to control fresh fish quality
Ensure proper storage of fresh products and other food items
Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
Provide the all-important training to newly recruited cooks and take note of how they progress
Maintain consistency and quality in food taste in line with photos and recipes made available by the organization- s management
Communicate with the Provision section daily, ensuring perishable items are used up timely enough
Carry out consistent check up of coolers to ensure unexpected shortage is avoided
Closely monitor process of food preparation
Make use of special form provided by management to record all food leftover
Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day- s cooking