Executive sous chef at Minor International

Surat Thani, Surat Thani, Thailand -

Full Time

Start Date

Immediate

Expiry Date

08 Jan, 26

Salary

0.0

Posted On

10 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Team Management, Menu Engineering, Food Quality Control, Hygiene Standards, Food Safety Management, Problem Solving, Creativity, Communication, Training, Organizational Skills, Customer Service, Energy Conservation, Waste Management, Employee Development, Market Analysis

Industry

Hospitality

Description

Company Description Anantara Lawana Koh Samui Resort boasts a beautifully renovated beachfront, offering timeless elegance on Koh Samui. Recently distinguished with a MICHELIN Guide One Key accolade and ranked among the top 10 in Thailand in the Condé Nast Traveller UK Reader's Choice Awards 2024, the resort blends modern comforts with Samui’s rich history, making it a standout destination for those seeking the perfect place to stay in Chaweng. The resort’s Sino-Thai design reflects Samui’s heritage, inspired by early settlement culture and an immersive nature landscape. Indulge in unforgettable moments on our island sanctuary – from the Glimpse of White Lotus experience at The Singing Bird Lounge, featured in the premiere episode of The White Lotus Season 3, to dining among the treetops at Koh Samui’s only elevated treetop venue, Tree Tops Signature Dining. Savour rich flavours at our 4 beachfront restaurants, embark upon Sunrise Kayak adventures, join outdoor circuit training sessions at our Boxing Ring with views of island vistas, and unwind at Anantara Spa. Anantara Lawana honours Samui’s natural beauty and cultural heritage, offering a truly rejuvenating beachfront escape. Job Description Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: Curates and trains MK on Indian breakfast and ala carte menus. Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the executive sous chef . Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to and SOP followed. (Tastes all food being prepared and insists on top quality.) Coordinates closely with the sous chefs /CDP in determining the quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the executive sous chef immediately on bad products. Provides constructive feedback to staff. Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified). Discusses with the executive sous chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive chef and F&B manager’s. Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferences Insists on personal cleanliness and proper discipline of all employees under supervision. Drives FSMS principles in the main kitchen. Monitors the hygiene and maintenance standards in all kitchen areas Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly). Prevents the use of spoiled or contained products in any place of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. (Keeps constant watch on food prepared in all kitchens, checks receiving) Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery. Makes suggestions to the Executive chef concerning product enhancements / savings / other improvements Has a strategic plan to analyze and subsequently reduce food waste Conducts daily briefing and de-briefing for the Kitchen team. Identifies and solves problems in a professional manner. Provides assistance to the staff when required during peak periods. Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency. Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources. Conducts, in coordination with the executive sous chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties. Schedules working hours of all Kitchen staff taking into consideration the volume of expected business. Creative and assists in developing innovative ideas to constantly improve the food offering Is charming with guests and builds emotional connection. Has a high EIQ Performs other duties as assigned by the executive sous chef. Qualifications Minimum of 5 years of experience in this role In-depth knowledge of culinary operations Experience in luxury hotel environments Positive attitude with an open mindset Strong team management skills with excellent organizational abilities Proactive and innovative in generating ideas

Responsibilities

The Executive Sous Chef is responsible for curating and training staff on Indian breakfast and a la carte menus, while supervising food quality and adherence to established standards. They also coordinate with sous chefs on food material purchases, manage kitchen hygiene, and conduct daily briefings for the kitchen team.