ABOUT OUR DEPARTMENT / TEAM
The culinary division and chefs are responsible for the food production in the hotel, with the aim to delighting the guests through the quality of our food & beverage offerings and exceed their expectations in every interaction through relationship hospitality.
THE IMPACT OF THIS ROLE
As a Sous Chef runs a specific section in a Banquet Thai kitchen, and report to the Executive Sous Chef. The role is made up of many varying responsibilities including.
KEY RESPONSIBILITIES
· Execute all assigned tasks as directed and delegated from his or her Managers.
· Assist Executive Chef and Executive Sous Chef with kitchen operations as necessary.
· Help Executive Chef and Executive Sous Chef to research and test new food products in conjunction with Company initiatives.
· Perform all duties of kitchen associates as required.
· Have high responsibility for the team and make sure they are well organized
· Recognize superior quality products, presentations and flavor.
· Maintain food preparation handling and correct storage standards.
· Maintain purchasing, receiving and food storage standards.
· Ensure compliance with all local, state and federal (Health Department) regulations.
· Support procedures for Food & Beverage portion and waste controls.
· Follow proper handling and right temperature of all food products.
· Developing creative customized cakes and baked goods for café, lounge, banquets and weddings
Creativity:
· Creativity, Enhance the Experience: Consider adding special touches like Canapes, seasonal decorations, or a selection of pastries and snacks to complement the beverages
· Monitoring and recording/ fridge/freezer temperature list
· Cost Control: Assist in managing food costs by monitoring portion sizes and waste, and ensuring efficient use of resources.
· Health and Safety Compliance: Ensure all kitchen operations comply with health and safety regulations, including proper sanitation and hygiene practices
CRITICAL SKILLS & QUALIFICATIONS
Required skills
· Strong organization skills; Possess the ability to perform all functions in the operation; Food and
Beverage culinary management experience with demonstrated leadership; Extensive knowledge
of food handling and sanitation standards
Qualifications
· Certification as required to comply with culinary Education preferred
Others
· 2+ years managing a team of junior culinarians
· The ability to demonstrate and execute an exceedingly strong work ethic
· Skills to motivate and develop the culinarians on your team
· An appreciation for the people you work with
· A passion for real, good food
