Sous Chef

Restaurant Savelberg Thailand is a gourmet, modern French
restaurant, with a Dutch touch, striving to serve up absolute quality
in dining with focus on luxury in details.

The Sous Chef is required to supervise all types of food and beverage
preparations and presentations to ensure consistency in highest quality and
very good taste. The duties include;

1. establishing and maintaining of food and
   beverage recipes, 
2. menu planning and supply controlling, 
3. supervising the
   functions of all kitchen staff and facilities, 
4. driving and improving quality
   and cost control, 
5. keeping high level of energy saving together with cleanliness
   and safety, 
6. developing knowledge and skills of all kitchen staff, 
7. stock
   controlling and maintaining of all equipment and tools in the kitchens, 
8.  other administration pertaining to the food and beverage preparations.