行政副总厨 - 阁遥岛六善酒店

As Executive Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.  

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort. 

Duties and Responsibilities  

As Executive Sous Chef, I will assume full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards. Will assist the Executive Chef to run culinary operations and carry out assignments nad duties deligated by the executive chef.

The duties and responsibilities will include:

• Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, and growing our own produce and featuring this produce in our culinary offering.
• All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
• Instill a cost-focused philosophy through training and education.  
• Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel. 

Qualifications

To execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• Possess a Bachelor’s degree/Diploma in Culinary Arts, or related field plus 5 or more years leadership experience or an equivalent combination of education and experience.  
• Should have an internationally recognised Food Hygiene certificate.
• Fluent in Thai and English both written and spoken.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Due to work visa restrictions his position is available only for Thai Nationals

The above is intended to provide an overview of the role and responsibilities for an Executive Sous Chef at Six Senses Yao Noi. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Yao Noi is an equal opportunity employer. This policy applies to all terms and conditions of employment.