Sous Chef - Thai Specialty

Job description

1. Controls and analyzes, on an on-going basis, the level of the following:

· Sales – upselling
· Costs - monitor and control - food cost
· Daily market purchases – and follow up
· Issuing of food control – room service – banquet
· Quality and presentation of food products
· Test-consistency, standards follow the recipes
· Condition and cleanliness of kitchen and equipment
· Daily chef briefing – kitchen and service
· Guest satisfaction
· PIC – responsibly
· Marketing – food promotions, daily special

2. Handles administrative works and keeps up-dated files.

3. Monitors the stocks of all food, beverage, kitchen cleanliness and Maintain equipment’s

4. Manages and support banquet functions of section food production of our specific dishes to achieve the optimum quality level of food quality

5. Establishes and maintains effective employee and inter-departmental working relationships.

6. Manages and support banquet functions of section food production of our specific dishes to achieve the optimum quality level of food quality

7. Comes up with the Head Chef with popular ideas for the menu in advance for planning of new menu

8. Assists the Head Chef in setting Restaurant/section goals and developing strategies, procedures and policies.

9. Monitors local competitors and compare their operation with our restaurant/section.

10. Participates in service as necessary in accordance with the requirements and practices of the restaurant/section.

Desired profile

Qualifications :

· 
Culinary Arts Degree/Diploma (or equivalent)

· 
Specialized Thai Culinary Training (preferred)

· 
3-5 years of experience in a professional kitchen, with 2+ years in a supervisory role

· 
Experience in Thai cuisine (wok cooking, curry preparation, grilling, etc.)

· 
Strong knowledge of Thai ingredients (lemongrass, kaffir lime, fish sauce, etc.)

· 
Leadership and team management experience

· 
Menu creation and recipe development skills

· 
Ability to manage kitchen operations during the Head Chef’s absence

· 
Attention to detail for food quality and presentation

· 
Strong communication and problem-solving skills