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Sous Chef - Sala Lakorn at Minor International

Bangkok, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

28 Dec, 25

Salary

0.0

Posted On

29 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Methods, Kitchen Equipment, Leadership, Hygiene Procedures, Safety Procedures, Communication Skills, Interpersonal Skills, Menu Planning, Inventory Control, Supply Management, Training, Team Management

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 As a Sous Chef you will be second in command. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, Italian, and fusion cooking. The Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management. Qualifications A minimum of 2 years’ experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices Teamwork-oriented with outstanding leadership abilities Strong knowledge of hygiene and safety procedures Excellent communication and interpersonal skills

Responsibilities

As a Sous Chef, you will oversee kitchen operations and manage the kitchen team. You will also assist with menu planning, inventory control, and ensuring compliance with health and safety standards.