Sous Chef

1 day ago

กรงเทพฯ, Thailand Hotel Indigo Full time

Regarding the role, it’s as the job title says really, you will be supporting the chef de Cuisine/Executive Sous chef and cooking up a storm in our kitchen providing the most mouth-watering dishes in the area.

- To be fully aware of all menu item, their recipes, method of production and presentation standards.
- Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
- Assume duties of chef de Cuisine in his/her absence.
- Demonstrate initiative at all times.
- Lead and support the junior members of the team.
- Strong desire to improve on skills and knowledge
- Ability to produce own work in accordance with a deadline.
- Seek own solutions to the minor obstacles that occur from time to time.
- To project a pleasant and positive professional image to all contacts at all the times.
- Daily data collection and reporting of issues as they arise.
- Review the daily production sheets with chef de partie or sous chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
- Actively participates in training of culinary skill to junior talent and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
- Operate all kitchen equipment and conduct them with safety in mind at all the times.
- Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in and Executive chef timely fashion.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Make sure to log all information in the kitchen log book.
- Briefing with talent on new happenings and follow up.
- Monitor delivery and delegate to arrange accordingly.
- Cleaning schedule to follow.
- Kitchen log book to be filled out.
- Run the section with great confident
- Sense of urgency
- Distribution of task to CDPS and Demis
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with the chef de partie of the section
- Key relationship with the executive chef and sous chefs
- Daily data collection and reporting of issues as they arise
- Stock rotation, FIFO
- Vegetables, dried goods and other food related items to be stored properly

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

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