Assistant Sous Chef

Business • Inform the Restaurant Manager regarding kitchen team issues or concerns. • Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests. • Check and correct (if necessary) the grooming of team members. • Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher. • Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent. • Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager. • Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order. • Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured. People / Communication • An active link between the kitchen and service and to ensure good communication. • File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report). • Notify any repairs / Maintenance to Restaurant Manager. • Make good order and enter correctly in the system and Stock Checklist. • Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance. • Cooperate with Restaurant Manager in checking time record for team members. Food and Cost Management • Prepare, cook food and be able to develop innovative ideas for new recipes. • Instruct kitchen crew and other workers in the preparation, cooking, garnishing and presentation of food. • Responsible for approving all prepared food items that leave the kitchen. • Able to spot problems and resolve them quickly and efficiently. • Ensure that quality culinary dishes are served on schedule and ensure that any problems that arise are rectified. • Estimate amounts and costs of required supplies, such as food and ingredients. • Inspect supplies, equipment and work areas to ensure compliance to established standards. Planning and Administration • Coordinate planning, budgeting, and purchasing for all the food items. • Maximize the productivity of the kitchen team. • Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen. • Maintain good personal hygiene as well as high work and safety standards in the workplace. • Suggest and create new menus as needed so that they remain effective for the business of the restaurant. • Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet. • Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence. • Execute any other duties as requested by immediate superiors • Specialise in Thai/ Asian/ Western Cuisine • Computer literate in Word, Excel, PowerPoint • At least Professional Certificate in Culinary Arts or any related fields • At least 1 year of experience in management of Kitchen Team, Food Cost and Food Quality control • Able to work well in a team