Four Seasons Resort Chiang Mai is looking for Junior Sous Chef (Thai) who share a passion for excellence and who infuse enthusiasm into everything they do. The position reports to the Sous Chef.
Work authorization for the location is required.
Special Requirements
- Has 4 - 5 years of kitchen supervisory and management experience
- Technical experience in Thai Cuisine
- Possesses aptitude, management skills and upward mobility
- Possesses excellent English, math and psychometric abilities
- Possesses business acumen, creative flair
- Has a well developed interest in food and wines; is a 'foodie'
- Ability to conduct cooking class
Responsibilities
- Builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes
- Actively plans and manages the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth
- Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between departments
- Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
- Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals
- Prepares annual plans and forecasts, consistently monitors and manages budgetary goals
- Develops new dishes and restaurant menus; documents recipes and presentation standards
- Ensures strict maintenance of food and personal hygiene standards in the department
- Ensures profitability of the department; adheres to food cost targets; assist with costing and pricing of menus
- Consistently monitors quality of ingredients; assist in purchasing and receiving of food stuff; ensures optimum storage and rotation of raw materials
- Interacts with guests in a personal manner and creates special dining experiences
- Supervise all employees during the set-up, service and breakdown for each meal period.
- Verify the taste and presentation of food produced prior to meal periods.
- Ensure that proper work orders are made to repair kitchen equipment.
- Perform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done
- Monitor and control the food cost by creative menu planning, keeping waste to a minimum and low pars.
- Maintains an organized administration of departmental and personnel records, including rostering and leave planning
- Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook
- Provides regular and fair performance feedback to employees, formally and informally as appropriate
- Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
- Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
- Promotes and ensures a safe working environment
- Performs any additional duties as assigned
- Performs pre- and post service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers
- Is highly sensitive to guest preferences; ensures special requests are accommodated
- Is proficient in the costing of menu and buffets; is able to determine and analyze gaps between actual and potential food costs as well operating expenses
- Takes an active part in all facets of training and development activities in the F&B preparation department
- Conducts regular hygiene inspections; assists the stewarding department's hygiene maintenance efforts
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