Sous Chef ( Outlet Chef ) (Sukhumvit, Bangkok) หัวหน้าพ่อครัว

หน้าที่และความรับผิดชอบ

• Job description/รายละเอียดงาน - Responsible for the preparation, cooking and presentation of all food items in accordance with the restaurant’s SOPs and standardized menu guidelines. - Monitor regular standards of production to ensure the highest level of quality and consistency of dishes. - Ensuring daily preparation and mise en place sheet is checked, updated and the appropriate action is taken. - Daily/Weekly stock count/stock coordination and management and supervision of in and out product to ensure volume count is accounted for and correct. - Update and create reports on computer; excel or online sheets regularly or when required. - Ensuring zero waste/reporting daily on waste and how best to manage, utilize any potential wastage. - Coordinating with the operational manager or directly with suppliers to ensure ordering is done in advance or in a timely manner. - Monitoring stock levels and inventory for reordering; kitchen service, kitchen supplies and production ingredients. Staff food ingredients also. - Creation of staff rosters in partnership and approval with the Operational manager. • Participate in the drafting of concept ideas and menus for all special menu items, events or functions. - Ensure the kitchen and staff follow the appropriate hygiene standards as per Municipality requirements at all times. - Ensure consistency on the job training session for kitchen staff and mediate any issues that may arise. - To be readily and available when staff resign or when there is kitchen staff shortage. - To be responsible for the procurement of staff; seeking, sourcing, interviewing and eventually hiring upon approval of management. To report to management when kitchen staff are under performing and take the appropriate action. - To be prepared in daily briefs with the operational manager and weekly management meetings with notes, agenda and updates. Meetings should result in finding immediate solutions and to constantly improve kitchen operations for the immediate and long term future. Qualifications/คุณสมบัติผู้สมัคร 1. You should have a professional kitchen apprenticeship or chefs training course and at least 5 years experience in quality establishments along with a high level of culinary skills. 2. Must have a minimum of 2-year experience as Sous chef or Chef de cuisine. 3. Well versed with computer operation with staff management experience. 4. Strong European or Western cooking style is a must. 5. Understanding and training in advanced food hygiene". 6. The ability to communicate well in English. 7. Organization, proactiveness and consistent communication within the management team and good management of staff is vital for success in this role.

คุณสมบัติ

คุณสมบัติด้านความรู้และความสามารถ

• ไม่ระบุ

สวัสดิการ

• ประกันสังคม
• สิทธิการเบิกค่าทันตกรรม

สวัสดิการอื่นๆ

• 4 days off per month
• Social Security
• Staff Meal

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การเดินทางเพิ่มเติม : ไม่ระบุ