Sous Chef, Sushi & Omakase
Location Overview Join our team in Aman Nai Lert. Amid the skyscrapers of central Bangkok, Thailand’s first urban Aman hotel and residences will rise from the verdant sanctuary that is Nai Lert Park. Here, history and nature will come together to tell a new Aman story, one entwined with the exceptional legacy of Thailand’s revered Nai Lert family.
Responsibilities and Duties
GENERAL • To report for duty punctually, well-groomed and always wearing the correct uniform. • To accept flexible work schedule necessary for uninterrupted service to guests. • To always project a positive and motivated attitude and exercise self-control. • To develop a solid working relationships with other departments within areas of responsibility • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. • To have a complete understanding of the company's policy relating to fire, hygiene and safety. • To attend and conduct regular departmental meetings and daily briefings with the Executive Chef and the outlet managers and other food and beverage heads of department. • To co-ordinate kitchen staff operation and organize communication with the outlets. • To ensures readiness and makes priorities in case of last-minute changes to reservations. • To ensure that all departmental reports, schedules, standards recipes, menus, food presentation photographs and correspondence are completed in cooperation with the Executive Chef and the F&B Manager accurately and punctually. • To ensure that the kitchens and equipment are always properly maintained and in good condition with minimum breakage. • To accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents. • To assist with organizing special events and special food promotions.
QUALITY & PRODUCTIVITY • To ensure that the market list is being ordered and received in time with the highest quality and hygienic standards. • To assist all chefs to achieve the best quality in food production and take part in working out new dishes based on customer demand, variety of menus and up-to-date concepts. • To frequently taste food & beverages in all outlets and be demanding and critical when it comes to quality and presentation standards. • To guarantee consistency according to the given recipes ensuring that their heads of section take corrective actions as necessary. • To schedule employees in line with varying business levels to maximize productivity and minimize payroll costs.
PEOPLE • To assist in the building of an efficient team of employees through multi skilling, multi-tasking and flexible scheduling and by taking an active interest in their welfare, safety and development. • To maintain good working relationships with colleagues and all other departments. • To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within it. • To conduct the employee satisfaction survey and the related follow-up program. • To assist in conducting assessment and annual performance evaluations in cooperation with HR. • To help the chef de cuisine with organizing and conducting training in cooking methods and improve operation standards also providing the necessary equipment to perform their function.
COST & FINANCIAL MANAGEMENT • To work with the chef de cuisine in the preparation and management of the department’s budget and capex • To develop and write the necessary recipes and their cost. • To build a cost-conscious culture among the team to meet the monthly targets. • To monitor purchasing practices to ensure maximum quality at the lowest possible price. • To carry out on daily basis for food spoilage and wastage regulating the purchase accordingly.
HYGIENE • To maintain an immaculate personal hygiene of him/herself and the colleagues. • To organize all basic and advanced training related to hygiene awareness including the HACCP certificate for the whole team. • To create an hygiene monitoring system for all chefs to ensure the HACCP standards are followed and maintained. • To organize a daily, weekly and monthly cleaning schedule for the entire area including cold and room temperature storage.
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