Sous Chef, Phuket based

The Sous Chef is responsible for production, creation and general management of the highest quality products, supervising the staff in efficient manner, strive to keep overtime to a minimum and maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

• To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel
• To assist the Executive Chef, Executive Sous Chef in supervising and coordinating all business activities in Food Production and Stewarding Department.
• To check daily function orders, a la carte orders etc.
• To satisfy our guests needs beyond their expectations.
• To understand and strictly adhere the hotel’s policy on fire, hygiene, health and safety
• To respond to all changes in the department function as directed by the hotel.
• To carry out any other reasonable duties and responsibilities as assigned.
• Assure that guest food delivery is first serve.
• Assist in the operation at peak times and any other times business needs require your hands-on assistance.
• To supervise the staffs within the department, ensuring that the correct standards and methods of service are maintained as stated in the department’s operational manual.
• Be able to cook and explain all recipes, garnishes, preparations and cooking methods.
• Know all items on the menu food and know all items not available.
• Create the Western or Thai menu as may be requested by the Executive Chef.
• Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
• Keep current information, regarding occupancy, V.I.P. arrivals or special requests.
• Maintain good communication within the departments and build good team work.
• Inform Executive Chef of any arising problems both with guests and co-workers.
• Keep constant watch on food prepare in all kitchens.
• Check the quality of food receiving up to the specification levels at all times.
• Report any defects, shortcomings and problems to the Executive Chef or Executive Sous Chef.
• Preparing market list.
• Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
• Assist the Executive Chef in minimizing spoilage and wastage.
• Keep inventories up to sufficient par levels at all times.
• Oversees monthly inventory list and stock keeping.
• To be committed and dedicate time, effort and attention to offering a food product, which in quality and presentation reflects the vision and brand personality of the hotel
• To assist the Executive Chef, Executive Sous Chef in supervising and coordinating all business activities in Food Production and Stewarding Department.
• To check daily function orders, a la carte orders etc.
• To satisfy our guests needs beyond their expectations.
• To understand and strictly adhere the hotel’s policy on fire, hygiene, health and safety
• To respond to all changes in the department function as directed by the hotel.
• To carry out any other reasonable duties and responsibilities as assigned.
• Assure that guest food delivery is first serve.
• Assist in the operation at peak times and any other times business needs require your hands-on assistance.
• To supervise the staffs within the department, ensuring that the correct standards and methods of service are maintained as stated in the department’s operational manual.
• Be able to cook and explain all recipes, garnishes, preparations and cooking methods.
• Know all items on the menu food and know all items not available.
• Create the Western or Thai menu as may be requested by the Executive Chef.
• Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
• Keep current information, regarding occupancy, V.I.P. arrivals or special requests.
• Maintain good communication within the departments and build good team work.
• Inform Executive Chef of any arising problems both with guests and co-workers.
• Keep constant watch on food prepare in all kitchens.
• Check the quality of food receiving up to the specification levels at all times.
• Report any defects, shortcomings and problems to the Executive Chef or Executive Sous Chef.
• Preparing market list.
• Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
• Assist the Executive Chef in minimizing spoilage and wastage.
• Keep inventories up to sufficient par levels at all times.
• Oversees monthly inventory list and stock keeping.

• Thai nationality
• Creative and proactive
• Experience in busy kitchen operation
• Good understanding of Health and Safety Standards
• Knowledge of local ingredients
• Live fire experience is a plus
• Experience with Michelin Star restaurant is preferred