Sous Chef at Minor International

Si Sunthon, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

02 Apr, 26

Salary

0.0

Posted On

02 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Preparation, Presentation, Hygiene, Menu Planning, Supervision, Cost Control, Inventory Management, HACCP, Leadership, Communication, Organization, Time Management, International Cuisines, Plating Techniques

Industry

Hospitality

Description

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description Position Summary The Sous Chef assists the Executive Chef in the overall management of kitchen operations, ensuring the highest standards of food preparation, presentation, and hygiene. This role supports in menu planning, supervising culinary staff, monitoring costs, and maintaining quality across all outlets. The Sous Chef acts as the kitchen leader in the absence of the Executive Chef. Key Responsibilities Assist the Executive Chef in managing daily kitchen operations across all outlets. Supervise, train, and develop chefs and kitchen team members to maintain high culinary standards. Ensure consistent quality of food preparation, presentation, and portion control. Support menu planning, seasonal promotions, and special events in collaboration with the Executive Chef. Monitor and control food cost, inventory, wastage, and ordering in line with budget and business needs. Enforce strict compliance with hygiene, sanitation, and safety standards (HACCP). Maintain good working relationships with F&B service team to ensure smooth guest experience. Handle guest feedback related to food and take corrective actions where necessary. Stand in for the Executive Chef during days off, holidays, or absence. Qualifications Diploma or degree in Culinary Arts or related field. At least 5–7 years of professional kitchen experience, including 2–3 years in a supervisory/management role. Strong knowledge of international cuisines, modern culinary trends, and plating techniques. Proven leadership and people-management skills. Strong organizational, cost-control, and time-management abilities. Good communication skills in English (spoken and written). HACCP or food safety certification preferred. Company Location: Anantara Mai Khao Phuket Villas

Responsibilities

The Sous Chef assists the Executive Chef in managing daily kitchen operations and supervises the culinary staff to maintain high standards. They also support menu planning and ensure compliance with hygiene and safety standards.