Sous Chef / Chef De Partie (ประจำครัวกลาง Banquet)

EXPERIENCE/SKILLS/CHARACTER
- Age 40+
- Male or Female
- Must have good knowledge of international+Thai Cuisine
- Must have at least 15 years of Direct Experience in Banquet and Hotel
- Must have knowledge and experience in following work: Kitchen Management; Menu Creation; and Cost Control
- Must have Strong Management and Communication Skills
- Must be able to communicate in English
- Must have Strong Computer Skills
- Must be knowledgeable in Food Hygiene

Summary of DUTIES & RESPONSIBILITIES
- Responsible for the entire process of food production to ensure that all the food will be delivered to customer on time and delicious.
- Improve the work process of Kitchen Department to be efficiency and professional.
- Train and Responsible Kitchen Staff to fully aware of Company Standard and Food Hygiene

DUTIES & RESPONSIBILITIES
- Responsible for Food Production Process to be Match with Professional Standard in term of: Time, Deliciousness, Appearance, Cost, and Hygiene
- Responsible for the Food Cost of Company
- Responsible for New Menu Creation and Recipe
- Responsible for Holding and Arranging the Training Sessions for Kitchen Staff in term of Food Cooking and Kitchen Management
- Implement Working Schedules for All Kitchen Personnel
- Responsible that all his direct and indirect subordinates are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program.
- Responsible for Cleanliness of Working Area, including storing areas, fridges and dust bin
- Responsible for all machines and equipment to be kept and maintenance good conditions

- Life Insurance
- Health Insurance
- Social Security
- Provident Fund
- Transportation