ผู้บริหาร Sous Chef

People

• Support the Executive Chef in supervising daily kitchen operations and assigning tasks

•Assist in training, coaching, and developing kitchen colleagues

•Monitor team performance and provide feedback

•Promote teamwork and coordinate with other departments

•Ensure proper staffing levels during operations

Guest Experience

•Maintain high standards of food quality and presentation

•Support in handling guest feedback and special requests

•Assist with menu execution and consistency across outlets

•Ensure timely and efficient service delivery

Responsible Business

•Ensure compliance with hygiene, safety, and food handling standards

•Maintain proper storage and stock control to minimize waste

•Monitor kitchen equipment and ensure proper maintenance

•Follow all company policies and local regulations

•Stay updated on industry trends and support innovation

Financial

•Assist in controlling food costs and minimizing wastage

•Support inventory management and stock control

•Help in preparing reports and forecasts as required

•Ensure proper portion control and cost consistency

Accountabilities

•Supervise kitchen operations in the absence of the Executive Chef

•Ensure all dishes meet brand and quality standards

•Oversee specific sections or outlets as assigned

•Support banquet and large-scale food production operations