Rosewood Hotel Group 主頁

ABOUT OUR DEPARTMENT / TEAM

The culinary division and chefs are responsible for the food production in the hotel, with the aim to delighting the guests through the quality of our food & beverage offerings and exceed their expectations in every interaction through relationship hospitality.

THE IMPACT OF THIS ROLE

As a Sous Chef runs a specific section in a Banquet Thai kitchen, and report to the Executive Sous Chef. The role is made up of many varying responsibilities including.

KEY RESPONSIBILITIES

·             Execute all assigned tasks as directed and delegated from his or her Managers.

·             Assist Executive Chef and Executive Sous Chef with kitchen operations as necessary.

·             Help Executive Chef and Executive Sous Chef to research and test new food products in conjunction with Company initiatives.

·             Perform all duties of kitchen associates as required.

·             Have high responsibility for the team and make sure they are well organized

·             Recognize superior quality products, presentations and flavor.

·             Maintain food preparation handling and correct storage standards.

·             Maintain purchasing, receiving and food storage standards.

·             Ensure compliance with all local, state and federal (Health Department) regulations.

·             Support procedures for Food & Beverage portion and waste controls.

·             Follow proper handling and right temperature of all food products.

·             Developing creative customized cakes and baked goods for café, lounge, banquets and weddings

Creativity:

·             Creativity, Enhance the Experience: Consider adding special touches like Canapes, seasonal decorations, or a selection of pastries and snacks to complement the beverages

·             Monitoring and recording/ fridge/freezer temperature list

·             Cost Control: Assist in managing food costs by monitoring portion sizes and waste, and ensuring efficient use of resources.

·             Health and Safety Compliance: Ensure all kitchen operations comply with health and safety regulations, including proper sanitation and hygiene practices

CRITICAL SKILLS & QUALIFICATIONS

Required skills

·           Strong organization skills; Possess the ability to perform all functions in the operation; Food and

 Beverage culinary management experience with demonstrated leadership; Extensive knowledge 

 of food handling and sanitation standards

Qualifications

·           Certification as required to comply with culinary Education preferred

Others

·                                             2+ years managing a team of junior culinarians

·                                             The ability to demonstrate and execute an exceedingly strong work ethic

·                                             Skills to motivate and develop the culinarians on your team

·                                             An appreciation for the people you work with

·                                             A passion for real, good food