Sous Chef

1.Male , Thai Nationality
2.At least 3 year experience in the position
3.Strong kitchen management as well as people management skills
4.Innovative and result oriented
5.Be able to manage big scale catering
6.Proficiency in English communication skills
7.International hotel experience is a plus

-Directly responsible for outlet kitchen area, ensuring a smooth running, profitable operation within framework of the hotel.
-Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.
-Maintain food cost by ensuring that proper preparation ,inventory, requisition, food pars and control systems are in place in all food operations areas.
-Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
-Maintain food safety & protection.All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation ,and etc. Maintain the basic food safety and sanitation in accordance with the company policies.
-Enforce standard sanitation checklist by having all kitchens inspected on a month basis.
-Achieve departmental budget goals by maintaining efficient cost expenditure.
-To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production
-To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.
-Responsible for accounting & billing procedures within the culinary operation.
-To ensure the awareness & enforcement of all company SOPs & property LSOPs.
-To enforce operational standards that are reviewed periodically and then updated and improved.
-Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.
-To ensure the efficient scheduling of management and employees.
-To be responsible for the accurate supervision of the employee time control and payroll systems by working with accounting and human resources department.
-To develop and implement manager, supervisor & employee training plans on a quarterly basis in conjunction with human resources department.
-To implement a departmental daily training program.
-To be responsible for the execution of designated kitchen management & employee reviews, ensuring appraisals in a professional and timely manner.
-To supervise all aspects of employee management including hiring and discipline in conjunction with the executive chef.
-To train subordinate managers and supervisors in effective " coaching and counseling " and the correct process of progressive discipline

1. ประกันสุขภาพกลุ่ม
2. ประกันชีวิตกลุ่ม
3. กองทุนสำรองเลี้ยงชีพ
4. ประกันสังคม
5. กองทุนเงินทดแทน
6. Service Charge
7. ยูนิฟอร์ม
8. อาหาร เป็นต้น