Sr. Sous Chef

Description:

• – Maintains food cost as budgeted and takes corrective action as necessary.

• – Ensures fresh and quality food products are bought and used in production.

• – Ensures a clean kitchen, hygienic work procedures and high safety standards.

• – Implements work practices that minimize spoilage and wastage.

• – Ensures the correct implementation of all cost control and portioning policies & procedures.

• – Ensure menus are cost effective and in accordance with trends and market demands.

• – Reviews F&B business forecasts and plans production and staffing accordingly.

• – Ensures the kitchen operates in accordance with established standards.

• – During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders.

• – Make sure standard recipes are used, and food is presented according to pictures.

• – Checks stock for daily storeroom orders and market list.

• – Supplies cost control with up to date recipes.

• – Maintains logbook.

Qualifications:

• – Leadership Abilities

• – Customer Focus

• – Strong Communication skills

• – Business Acumen

• – Strong People Management skills

• – Thai nationality only

Education:

Bachelor

Years of experience:

2-3

Number of positions:

1

https://career.onyx-hospitality.com/careers/job-detail.aspx?id=1514