Sous Chef

Job Description

The Sous Chef is responsible for directing, training, supervising and coordinating all areas of kitchen department to ensure smooth day-to-day operations. This role leads and supports the kitchen team, providing ongoing coaching to maintain the highest standards of food quality, taste, consistency and presentation. Responsibilities include food purchasing and strict control of inventory, storage, and stock rotation. The Sous Chef monitors daily food cost to ensure alignment with budget targets and oversees all deliveries to ensure compliance with hotel standards. Additionally, the role ensures that all kitchen areas maintain exceptional levels of cleanliness, hygiene, and sanitation. The Sous Chef is also responsible for scheduling team members, assisting with performance reviews, and supporting the overall kitchen direction of the department.

Qualifications

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of kitchen team members.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills
• Strong proficiency in Thai to ensure effective communication with team members and support daily kitchen operations.