Exe Sous Chef

Description:

• Supervises all kitchen areas to ensure a consistent
• high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
  Maintaining Culinary Goals
  • Sets and achieves goals including performance goals
• budget goals
• team goals
• etc.
  • Communicates specific guidance and plans to prioritize
• organize
• and accomplish daily kitchen work.
  • Understands the impact of department’s operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
  • Comprehends budgets
• operating statements and payroll progress reports as needed to assist in the financial management of department.
  • Reviews staffing levels to ensure that guest service
• operational needs and financial objectives are met.
  • Calculates accurate theoretical and weighted food costs.

Qualifications:

• ● 30-45 years of age
  ● Thai National
  ● A minimum of a bachelor’s degree
  ● Minimum of 5 years’ experience in a similar role within the hotel industry

Education:

Bachelor

Years of experience:

1

Number of positions:

1

https://career.onyx-hospitality.com/careers/job-detail.aspx?id=3021