Sous chef

• Take responsibility for food production throughout all meals, prepare, and oversee the food line.
• Check storage rooms, refrigerators, and freezers daily to ensure no wastage or spoilage of goods.
• Assist in supervising and managing activities of all kitchen staff.
• Participate and contribute continuously to development initiatives, including reducing waste, increasing

revenue, enhancing customer and staff satisfaction, and improving workplace health and safety.

• Efficiently manage kitchen operations.
• Ensure standards in food presentation, taste, temperature, and appeal, ensuring that all dishes leaving the

kitchen are accurate.

• Manage food costs, stock levels, and ingredient procurement efficiently.

Reporting to Head Chef

Qualifications: No specific educational qualifications required. Have over 3 years of experience as a Sous Chef. Previous experience in hotels or hospitals. Capable of preparing cuisine from more than 1 style. Thai nationality