รายละเอียด

Responsibility
• Lead and guide all fellow Jao Baan in the kitchen, ensuring that all day-to-day operational matters are handled with mastery and that guest expectations are met.
• Coordinate with the Club House Manager to ensure that restaurant operations function efficiently and on time.
• Monitor the consistency of preparation and presentation in all food production areas, conducting frequent checks of kitchen and back-of-house areas to ensure standards of hygiene, cleanliness, and employee grooming are impeccably maintained.
• Work closely with purchasing and suppliers to ensure all food items are of the appropriate quality and delivered at a competitive price.
• Assist in the implementation of the annual promotion plan, menu change cycles, and menu planning, using sales analysis and menu engineering techniques accordingly.
• Assist in the controlling and monitoring of all kitchen expenses and the preparation of all reports as directed by supervisors.
• Help to ensure that an accurate and up-to-date recipe bank is maintained for consistent quality.
• Be a proactive caretaker of the team's development by assisting in the selection, training, and evaluation of your fellow Jao Baan.
• Prepare duty rosters and other forms and documents as directed.
• Coach, counsel, and develop your fellow Jao Baan to foster a culture of excellence and professionalism.

Required Qualification
• Education: Culinary school degree or relevant certifications.
• Experience: Proven experience as a Sous Chef in a high-end restaurant or luxury hotel.
• Skills: Strong culinary skills across various cuisines. Leadership and team management abilities. Knowledge of food safety and sanitation standards. Creativity and attention to detail.
• Personal attributes: A passionate, calm, and resourceful leader. A true caretaker of the kitchen's culture and culinary excellence.