Sous Chef – Lord Jim’s

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental, Bangkok, established in 1876, is a world-renowned luxury hotel on the Chao Phraya River. It features 331 rooms and suites, a unique selection of 15 restaurants and lounges and premier amenities, including a spa, sports centre, a daycare and a Thai cooking school. Listed on the Stock Exchange of Thailand in 1988, it is managed by Mandarin Oriental Hotel Group, with Italthai as a principal shareholder.

About the job

As Sous Chef – Lord Jim’s, you will be responsible for the following duties:

• Organize manning schedule for Kitchen with regard to productivity, cost and to daily forecast.
• Ensure all employees operate according to standard policy and procedure and hotel rules and regulations.
• Ensure safety and hygiene training with all employees in the department.
• Monitor welfare and morale of employees.
• Maintain discipline with all kitchen team members and follow hotel policy and procedure in all employee related matters. Liaise with Human Resources department to update all employee file information.
• Abide by all rules, regulations, policies and procedures of the hotel.
• Ensure that all employees report for duty in each outlet with correct uniform.
• Ensure that each outlet operated food cost at an acceptable cost level. Monitor all cost and take corrective action when required.
• Supervise and monitor consistency of food standards in each restaurant and banquet outlet taking corrective action when required, with particular attention to:

1. • Dish presentation/ garnish, accompaniment
   • Quality of presentation
   • Quality of taste
   • Operating equipment clean and to standardshttps://careers.mandarinoriental.com/jobs/sous-chef-lord-jim-s-bangkok-thailand