Sous Chef-Cold Kitchen อมตะนคร เฟส 9 ติดต่อ คุณจุ๊ 081-422-2013

- Production sous chef, working with the executive sous chef, has primary responsibility for overseeing and supervising production of food for the company.
- The sous chef Works closely with executive sous chef to promote the company?s culture, mission and philosophy.
- Must act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential.
- Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards
- To supervising the culinary team in overseeing and ensuring smooth operations in the kitchen.
- Maintain discipline in the kitchen during working hours as per employee handbook

- Prior food production supervisory/management experience. Required to have minimum of 5 years in sous chefs position in production or banquette kitchen to include 2 years running a cold section to include but not limited cold sauces, dressings, terrines, pates, deli and cold cut items, dairy items production
- Culinary qualification required
- Excellent volume cooking skills and palette
- Experience in quality-oriented catering or banquet facility.
- Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds.
- Proficient computer skills in Word, Excel, and the kitchen computer production system.
- Excellent communication skills (written and oral) and good listening skills.
- Ability to handle many tasks at once and effectiveness in a fast-paced work environment.
- Thoroughness, attention to details, and excellent organizational skills.
- Good decision-making and ability to proactively make changes as needed.
- Ability to communicate effectively with associates, management, clients and vendors if necessary.
- Ability to work flexible schedule to accommodate business levels.
- Time and task management skills
- Leadership skills
- Attention to detail and able to lead a team
- Ability to work flexible shifts and schedules as per Executive Sous Chef request, including weekends, holidays and overtime.

- เงินเดือน+Incentive+ค่าเดินทาง+เบี้ยเลี้ยง+อาหารฟรี 1 มื้อ
- เบี้ยขยันประจำเดือน
- เครื่องแบบพนักงาน
- ปรับเงินเดือน เลื่อนตำแหน่ง และโบนัสประจำปี
- วันหยุดประจำปี ลากิจ ลาพักร้อน
- กองทุนสำรองเลี้ยงชีพ
- ประกันสุขภาพและอุบัติเหตุ
- ประกันสังคม

Address : 90/9 อาคารสาธรธานี 1 ชั้น 6 ถนนสาทรเหนือ ต.สีลม อ.เขตบางรัก จ.กรุงเทพ 10500
Contact : สรวิชญ์ สุทธิ
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