Sous-chef - (cuisine chinoise) à l'InterContinental Chiang Mai The Mae Ping

Key Responsibilities:

Culinary Expertise: Demonstrate a profound understanding of Chinese culinary techniques, including but not limited to wok cooking, dim sum, and regional Chinese specialties.

Menu Development: Collaborate with the Chinese Chef de Cuisine to create and refine the Chinese cuisine menu, ensuring it aligns with the hotel's standards and guest preferences.

Kitchen Operations: Oversee daily kitchen operations, including food preparation, plating, and ensuring food safety and quality standards are met.

Staff Management: Lead and mentor kitchen staff, providing training, guidance, and feedback to enhance their skills and performance.

Inventory Management: Manage inventory of food and kitchen supplies, ensuring proper storage, rotation, and waste reduction.

Quality Control: Maintain the highest standards of food quality, presentation, and consistency.

Cost Control: Monitor food costs, portion control, and wastage to meet budgetary goals.

Adherence to Regulations: Ensure compliance with food safety and sanitation regulations and maintain a clean and organized kitchen.

Innovation: Stay updated with the latest trends in Chinese cuisine and bring creative ideas to the table for continuous improvement.

Guest Satisfaction: Work to exceed guest expectations, address any feedback or complaints, and adapt to varying dietary requirements.