Executive Sous Chef

Responsibilities: • Plan and direct food preparation and daily culinary activities • Modify and creation of menus that meet quality standards • Calculate and control food and beverage including labor cost • Checking and keeping up standards for food quality • Upkeep of equipment and arranging for repairs and maintenances • Rectifying arising problems and feedbacks by internal staff and customers • Comply with nutrition, food hygiene and sanitation regulations and safety standards • Training of kitchen staff on personal well being and working skills Requirements: • Thai nationality only • Proven working experience as an Executive Sous Chef in a reputable 5-star hotel or resort • Experience in setting up new restaurant (preferably in Thai & Western cuisine) • Ability to spot and resolve problems independently and efficiently • Good communication, organizing and leadership skills • Passion for food • Ability to keep up with current cooking trends and best practices

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