Executive Sous Chef

About the Role

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Responsibilities

• Provide direction for all day-to-day kitchen operations and perform duties in employees' absence or arrange appropriate coverage.
• Supervise and coordinate activities of cooks and workers engaged in food preparation across banquets, restaurants, room service, bar/lounge and staff cafeteria.
• Demonstrate new cooking techniques and equipment, develop menus, determine food presentation and create decorative food displays.
• Monitor quality of raw and cooked products, ensure proper handling and temperature control, and maintain purchasing, receiving and food storage standards.
• Manage controllable expenses including food cost, supplies, uniforms and equipment; participate in budgeting and set performance and team goals.
• Ensure compliance with food handling, sanitation and brand safety standards and that employees maintain required certifications.
• Lead, coach and develop kitchen staff, administer performance appraisals, manage progressive discipline and foster open, collaborative employee relations.
• Drive exceptional guest service, interact with guests for feedback, handle complaints and use guest satisfaction data to identify improvements.

Qualifications

• High school diploma or GED plus 6 years' experience in the culinary, food & beverage, or related professional area; OR a 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major plus 4 years' experience.
• Experience supervising culinary teams, training staff, and knowledge of food safety, sanitation procedures and kitchen operations.

Additional Information

• Location: 32 Moo 5 Tambol Paklok, Phuket, Phuket, Thailand, 83110
• Schedule: Full Time; Onsite; Position Type: Management