Executive Sous Chef

Summary

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Key Skills Should Include

• Excellent organisational and interpersonal skills are essential with a sensitivity to Thai culture.
• Drive for excellence and ability to introduce new products according to the market.
• Previous fine dining experience.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
• Strong HACCP knowledge required.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.