Sous Chef - Hotel Indigo Bangkok Wireless Road

Regarding the role, it’s as the job title says really, you will be supporting the chef de Cuisine/Executive Sous chef  and cooking up a storm in our kitchen providing the most mouth-watering dishes in the area.

•    To be fully aware of all menu item, their recipes, method of production and presentation standards.
•    Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
•    Assume duties of chef de Cuisine in his/her absence.
•    Demonstrate initiative at all times.
•    Lead and support the junior members of the team.
•    Strong desire to improve on skills and knowledge 
•    Ability to produce own work in accordance with a deadline.
•    Seek own solutions to the minor obstacles that occur from time to time.
•    To project a pleasant and positive professional image to all contacts at all the times.
•    Daily data collection and reporting of issues as they arise.
•    Review the daily production sheets with chef de partie or sous chef when the first is not present.
•    Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
•    Actively participates in training of culinary skill to junior talent and apprentices
•    Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
•    Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
•    Ensures that station opening and closing procedures are carried out to standard.
•    Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
•    Operate all kitchen equipment and conduct them with safety in mind at all the times.
•    Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
•    Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in and Executive chef timely fashion.
•    Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
•    Make sure to log all information in the kitchen log book.
•    Briefing with talent on new happenings and follow up.
•    Monitor delivery and delegate to arrange accordingly.
•    Cleaning schedule to follow.
•    Kitchen log book to be filled out.
•    Run the section with great confident
•    Sense of urgency
•    Distribution of task to CDPS and Demis  
•    Ensure full liaison with other members of the section and the kitchen team.
•    Strong communication with the chef de partie of the section
•    Key relationship with the executive chef and sous chefs
•    Daily data collection and reporting of issues as they arise
•    Stock rotation, FIFO
•    Vegetables, dried goods and other food related items to be stored properly