Sous Chef

หน่วยงาน / องค์กร Dean & Deluca (Thailand) Company Limited

จำนวนที่รับสมัคร (อัตรา) รับครบแล้ว

ระดับเงินเดือน (บาท) ตามตกลง

หมวดงาน อาหาร-เครื่องดื่ม/กุ๊ก/บาร์เทนเดอร์

ลักษณะงาน To plan, organize and control the production to ensure that goods are produced efficiency, on time, within budget and standards. Direct supervision of Production Managers; with respect to production volume, cost, quality, and meeting production schedules.

Key Performance Areas to include but not limited to:
- Meet budget requirements for labour and materials
- Deliver 100% customer accuracy
- Ensure quality is met within customer expectation
- Improve skills of Managers, Team Leaders, employees
- Implement Business Improvement Plans
- Monitor and control absenteeism, sickness, holidays
- Identify and facilitate all team training requirements
- Design and implement the appraisal reviews for Grade 3-6 Kitchen staff
- Anticipate and control the use of overtime and temporary agency requirements
- Administer disciplinary and grievance procedures in line with Company Policy and hear all subsequent appeals
- Ensure the team comply with statutory and Company food safety, health and safety policies by means of regular audits
- Ensure effective management/compliance with defined product quality and technical standards
- Hold daily shift meetings
- Ensure effective management cover to reflect production needs
- Support the Head Chef in the initiation, development and implementation of Value Added Projects
- Deputise for Head Chef
- Managing efficiency reports and units per man hour
- Ensure all finished products are delivered at the specified quality and technical standards.
- Ensure direct reports comply with statutory and company food safety policies by means of regular audits.
- Complete root cause corrective action investigations into identified quality defects/faults.
- To respond to ad hoc requests and/or take an active role in specific projects as directed by the Head Chef

คุณสมบัติผู้สมัคร 1. Sous Chef experience in similar line of Business
2. Knowledge of mass Food Production processes
3. Hands on experience of managing and supervising busy production processes Food
4. Hygiene and Food Production Quality Management qualification
5. Influence and Negotiation
6. Organization and analysis
7. Attention to detail

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