Executive Sous Chef - InterContinental Chiang Mai Mae Ping (THAI)

Responsibilities include:

• Assisting the Executive Chef in the planning and execution of menus, recipes, and food presentations for the all-day dining, Chinese restaurant, and banqueting functions.
• Supervising and training the culinary team, ensuring that all team members have the skills and knowledge necessary to deliver high-quality food and exceptional guest service.
• Managing the kitchen's inventory and food costs, ensuring that all ingredients are fresh and of high quality, and that expenses are kept within budget.
• Overseeing the kitchen's compliance with food safety and sanitation regulations, ensuring that all kitchen staff follow proper food handling and storage procedures.
• Participating in the hiring, training, and development of the culinary team.
• Collaborating with other departments, such as front of house and banquet service, to ensure that guests have an enjoyable dining experience.
• Leading by example, having hands-on approach in the kitchen, creating new dishes and menus.

The Executive Sous Chef should have a culinary degree or equivalent professional training, as well as several years of experience in a senior kitchen leadership role. Strong leadership, organizational and communication skills are essential. Knowledge of Chinese cuisine and banquet operations is a plus.