Sous Chef – French Cuisine

2 weeks ago

Khlong Toei district Bangkok City, Thailand Restaurants Development Company Limited Full time ฿120,000 - ฿180,000 per year

Roles & Key Accountabilities:

  1. Culinary Operations (Savory Section)

· Supervise and execute preparation of all hot & cold French dishes, sauces and garnishes with precision, consistency and authentic French techniques. Including classic methods such as sauteing, roasting, poaching, searing, braising, confit, and sous-vide cooking as well as sauce and stock preparation (demi-glace, velouté, bechamel, hollandaise).

· Maintain excellence in seasoning, flavor balance, texture, and plating for a la carte, degustation and chef's tasting menus, ensuring every dish meets the restaurant's fine-dining standards.

· Ensure cooking stations and kitchen readiness are fully organized for each service period, maintaining seamless flow between hot, grill, and sauce sections.

· Collaborate with the Head Chef in developing and refining the savory menu, introducing seasonal dishes, modern interpretations of classic French cuisine, and special testing menus aligned with brand positioning.

· Monitor cooking consistency and timing during service.

  1. Team Leadership & Training


• Lead and train Chef de Partie, Demi Chef, and commis teams in French culinary techniques


• Maintain a calm, disciplined environment during service and reinforce professional standards of teamwork, hygiene, and timing.


• Conduct daily briefings to communicate menu changes, special requests and service priorities.

  1. Quality, Hygiene & Safety


• Monitor storage conditions for fresh produce, meat, seafood, and dairy to preserve quality.


• Ensure cleanliness of kitchen equipment and coordinate with stewarding teams for deep cleaning schedules.

  1. Cost Control & Purchasing

· Assist in food cost management, portion control, and waste minimization.

· Supervise daily requisitions and ensure high-quality raw materials and imported French ingredients are properly received and stored.

· Work with the Head Chef and Purchasing team to evaluate suppliers and improve cost efficiency without compromising quality.

  1. Menu Development & Innovation

· Collaborate with the Head Chef to refine and innovate classic and modern French dishes that balance authenticity with creativity.

· Participate in tasting sessions, menu engineering, and guest feedback analysis to enhance dining experience.

  1. Guest Experience & Brand Representation

· Ensure all dishes are served to the brand's standard of French culinary excellence.

· Support chef's table experiences, private events or media tasting as requested.

· Maintain professionalism and passion reflective of a French fine-dining establishment.

Qualifications

  • Diploma or Degree in Culinary Arts
  • Minimum 4 – 6 years of kitchen experience in French fine dining or luxury hotel restaurants
  • Strong foundation in classic French cooking methods, and terminology (sauces, stocks, charcuterie, etc.).
  • Proven leadership skills with the ability to train and motivate a diverse culinary team.
  • Knowledge of food cost control, kitchen management and menu planning.
  • Good communication skills in English (a plus).
  • Strong organizational and multitasking abilities.
  • Commitment to excellence and continuous learning.

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