Sous Chef

THA_
- _Salary_
- _Full Time_

**Position Overview**

To assist the Chef Tournant/Executive sous chef in managing of the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the Capella Bangkok standards, through planning, organizing, directing, and controlling the culinary operation and administration

**The Role**
- To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
- To strictly adhere to the established operating expenses and ensure that all costs are controlled.
- To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To assist the Chef Tournant/Executive Sous chef in efficiently managing the assigned Kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Capella Bangkok Standards of Performance.
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
- To be a hands-on Manager and be present at all times in the Operation, especially during busy periods.
- To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
- To ensure that the par stocks for all operating equipment, supplies, inventoried items are strictly adhered to and that the outlet is adequately equipped.
- To assist in conducting monthly inventory checks on all operating equipment and supplies.
- To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service and menu.
- To liaise with the Food & Beverage Department on daily operations and quality control.
- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.
- To ensure that culinary standards comply with Company and Hotel Policies & Procedures and Minimum Standards.
- To use, wherever possible, locally and seasonally available products in menus and "specials".
- To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant.
- To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
- To be demanding and critical when it comes to operation standards.
- To frequently verify that only fresh products are used in Food & Beverage preparation.
- To frequently taste Food in the assigned outlets and be demanding and critical when it comes to Food quality.
- To be demanding and critical when it comes to service standards.
- Ensure that all employees establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
- To ensure that the Outlet team projects a warm, professional and welcome image.
- To maintain the Daily Log Book for the assigned outlet
- To assist in planning the outlets roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
- To submit all guest / staff incident reports.
- To attend Food & Beverage Meeting and Daily Operations Meeting.
- To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.
- To ensure that the outlet is kept clean and organized, both at the front as well as the back of house and the HACCP forms are filled in and compiled in Chefs office.
- To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
- To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
- To participate in the formulation of the Annual Marketing Plan and implement effective sales and promotional activities to maximize revenues.
- To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer's taste and preferences.
- To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health and Safety.
- To report for duty punctually wearing the correct uniform and nametag at all times
- To maintain a high standard of personal appearance and hygiene at all times.
- To maintain a good rapport and working relationship with the team in the outlet and all other departments.
- In abse