Responsibilities

• Assist in managing the production of food and beverages in various outlets and banquets
• Ensure high quality and consistency in all culinary offerings
• Supervise kitchen staff and provide guidance and training as needed
• Maintain a clean and organized kitchen environment
• Adhere to food safety and sanitation regulations
• Collaborate with other departments to ensure smooth operations

Qualifications

• Minimum of 2 years of experience as an Executive Sous Chef or Chef de Cuisine in a larger operation
• Fluency in Thai and English languages
• Demonstrated leadership and management skills
• Ability to thrive in a high-pressure environment
• Familiarity with food safety and sanitation guidelines
• Strong practical, operational, and administrative skills with a creative flair