Sous Chef

PRIMARY RESPONSIBILITIES: • Prepares and ensures a consistently excellent
quality and standard of food. Tests cooked food and checks on its original
appearance and freshness. • Makes sure that the produce a restaurant
or commercial kitchen is using is of top quality, and that staff are well
trained and skilled to ensure the best preparation • Helps the Executive Sous
Chef with menu planning, inventory, and managing of supplies. • The Sous Chef
also assist to ensure the kitchen’s safety and hygiene standards are adhered
to at all times, and that staff are obeying sanitation rules. • Supervises
and monitors the quality of all food prepared in the kitchen under supervision
of Executive Sous Chef. Checks constantly for its taste, temperature and visual
appearance. Makes sure that all dishes are of consistently good quality and
that established portion sizes are adhered to. (Tastes all food being prepared
and insists on top quality.) • Relaying orders to the line cooks and ensuring
that the team works together to get all the orders right and get them out
promptly. • Ongoing verbal and written communication with kitchens to convey
information needed regarding menu changes, ingredients, special diets, etc. •
Ensures all cooks have all necessary ingredients, equipment, recipes • Ensures
all food is consistently prepared and presented according to company standards •
Takes on administrative or other necessary tasks as laid out by Executive Chef/
Executive Sous Chef, such as taking and recording inventory, and following up
on orders with purveyors • Aids in maintaining portion sizes, and testing new
recipes • Controls food costs by following proper storage procedures,
standardized recipes, and waste control procedures. • Assists Food Service
Coordinator in maintaining standard of cleanliness and organization in kitchens
and food storage areas • Aids in identifying and analyzing ongoing training
needs of staff throughout the year • Assists and gives feedback on weekly menu
changes • Is familiar with the emergency procedures of the hotel. • Conducts,
in coordination with the Executive Sous 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. • Conducts daily briefing
and de-briefing in the absence of the Executive Sous Chef • Proposes
an effective duty to ensure sufficiency of manpower in accordance to volume
of business. • Conserves energy and water at all times, without jeopardizing
the guest experience and comfort. • Manages and reduces food wastes, based
on thorough analysis.

Changes staff behavior to carefully use all resources. • Performs other tasks
as assigned by Executive Sous Chef REPORT LINE & COMMUNICATION: •
Reports to the Executive Sous Chef • Directly supervise the entire kitchen
staff, including the line cooks, prep cooks and dishwashers. • 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 and foremost and we will deliver an exceptional
guest experience and promote Thai graciousness. COMPANY’S CULTURE • Communicate
and fully embracing the Company’s culture (our Vision, our Mission and our
Values), leads 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 data bases, both hard copy
and electronic.

Adhere to Dust 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: • At least 2 years of Sous Chef experience
in a 5 star hotel • Have a strong working knowledge in specific cuisine (French,
Italian, Chinese, Thai) • Strong understanding of HACCP • Proven track record
of cost control including food, equipment, labor and waste to meet the food
quality goals and the hotel’s financial goals. • Demonstrates real passion
for menu planning and leadership, dedicated, creative, and determined to succeed