Sous Chef

Key Responsibilities:

1. Culinary Operations (Savory Section)

• Supervise and execute preparation of all hot & cold French dishes, sauces and garnishes with precision, consistency and authentic French techniques. Including classic methods such as sauteing, roasting, poaching, searing, braising, confit, and sous-vide cooking as well as sauce and stock preparation (demi-glace, velouté, bechamel, hollandaise).
• Maintain excellence in seasoning, flavor balance, texture, and plating for a la carte, degustation and chef’s tasting menus, ensuring every dish meets the restaurant’s fine-dining standards.
• Ensure cooking stations and kitchen readiness are fully organized for each service period, maintaining seamless flow between hot, grill, and sauce sections.
• Collaborate with the Head Chef in developing and refining the savory menu, introducing seasonal dishes, modern interpretations of classic French cuisine, and special testing menus aligned with brand positioning.
• Monitor cooking consistency and timing during service.

4. Cost Control & Purchasing

• Assist in food cost management, portion control, and waste minimization.

• Supervise daily requisitions and ensure high-quality raw materials and imported French ingredients are properly received and stored.

• Work with the Head Chef and Purchasing team to evaluate suppliers and improve cost efficiency without compromising quality.

5. Menu Development & Innovation

• Collaborate with the Head Chef to refine and innovate classic and modern French dishes that balance authenticity with creativity.

• Participate in tasting sessions, menu engineering, and guest feedback analysis to enhance dining experience.

6. Guest Experience & Brand Representation

• Ensure all dishes are served to the brand’s standard of French culinary excellence.

• Support chef’s table experiences, private events or media tasting as requested.

• Maintain professionalism and passion reflective of a French fine-dining establishment.

• Diploma or Degree in Culinary Arts
• Minimum 4 – 6 years of kitchen experience in French fine dining or luxury hotel restaurants
• Strong foundation in classic French cooking methods, and terminology (sauces, stocks, charcuterie, etc.).
• Proven leadership skills with the ability to train and motivate a diverse culinary team.
• Knowledge of food cost control, kitchen management and menu planning.
• Good communication skills in English (a plus).
• Strong organizational and multitasking abilities.
• Commitment to excellence and continuous learning.

• Incentive ทุกไตรมาส
• กองทุนสำรองเลี้ยงชีพ
• การฝึกอบรมและพัฒนาพนักงาน
• ค่าทำงานล่วงเวลา
• ประกันสังคม
• ประกันสุขภาพ
• ประกันอุบัติเหตุ
• มีเวลาการทำงานที่ยืดหยุ่น
• ลาบวช
• เครื่องแบบพนักงาน, ชุดยูนิฟอร์ม
• เงินช่วยเหลือฌาปนกิจ