Executive Sous Chef ( Female)

Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)

Coordinates closely with the Chef de Cuisine/Specialty Chef in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.

Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).

Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.

Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest preferences.

Insists on personal cleanliness and proper discipline of all employees under supervision.

Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).

Prevents the use of spoiled or contaminated products in any place of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving).

Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.

Makes suggestions to the Executive Chef concerning product enhancements / savings / other improvements.

Has a strategic plan to analyze and subsequently reduce food waste.

Monitors the hygiene and maintenance standards in all kitchen areas.

Conducts daily briefing and de-briefing in the absence of the Executive Chef.

Identifies and solves problems in a professional manner.

Provides assistance to the staff when required during peak periods.

Conserves energy and water at all times by not decreasing guest comfort and cleaning efficiency.

Manages waste and raises environmental awareness of staff to change their behavior to carefully use all resources.

Conducts, in coordination with the Executive Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.

Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.

Performs other duties as assigned by Director of Kitchens/Executive Chef.

REPORT LINE & COMMUNICATION:

Reports to Executive Chef.
Directs and supervises activities of the staff and other F & B heads.
Coordinates with other managers for all activities of the hotel.

OTHERS

Continuous learning through own IDP.
Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

Represents Dusit’s brand and its values at all times. We will establish relationships foremost and will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

Communicate and fully embrace the Company’s culture (our Vision, our Mission and our Values), lead by example and cascade to all your subordinates. Proud to belong and to contribute.

CONFIDENTIALITY

Ensure confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adhere to Dusit Internet and E-mail policy. Ensure Hotel, Customer, and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

A graduate from a well-known culinary institution is highly desirable.
Minimum of 7-10 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset.
Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management, and food sanitation.
Fully aware of HACCP principles.
Have excellent English communication skills both in written and spoken.
Computer literate.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Executive Sous Chef (Female)