Executive Sous Chef

- Minimum 3–5 years of experience in an Executive Sous Chef, Sous Chef, or Chef de Cuisine position, preferably in a hotel or high-end restaurant. - Strong knowledge and proven experience in Peranakan cuisine, with a good understanding of its traditional flavors, ingredients, spices, and cooking techniques. - Ability to develop and create authentic and innovative Peranakan dishes while maintaining traditional taste and quality. - Strong leadership and team management skills, with the ability to coach, train, and motivate the kitchen team. - Good knowledge of food cost control, menu costing, inventory management, and purchasing. Knowledge of food safety, hygiene, HACCP, and kitchen safety standards. - Ability to maintain consistent food quality, taste, presentation, and hygiene in accordance with hotel standards. - Creative, organized, detail-oriented, and able to work effectively under pressure. - Good communication and interpersonal skills with the ability to work closely with other departments. - Strong planning and organizational skills, particularly in managing kitchen operations during high-volume periods. - Good command of English, both written and spoken. - Flexible to work shifts, weekends, and public holidays as required. - Passionate about culinary excellence, hospitality, and delivering a high-quality guest dining experience. - Experience in an Upscale or Luxury Hotel and/or professional experience specializing in Peranakan cuisine will be an advantage.

📨 ยื่นเรซูเม่ให้โรงแรมนี้ 🙋 สนใจงานนี้ ☆ บันทึกงานนี้