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Dusit International
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319 Chamchuri Square Building, 29th Floor Phayathai Road, Bangkok, Thailand
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About Us
Dusit International was founded in 1948 by Honorary Chairperson Thanpuying Chanut Piyaoui, whose first hotel was the Princess on Bangkok’s Charoenkrung Road. Today the company is a leader in hotel management and hospitality education and comprises a unique international portfolio of distinctive hotels and resorts operating under four brands: Dusit Thani, dusitD2, Dusit Princess and Dusit Devarana. ASAI Hotels, an affordable lifestyle brand aimed at millennial-minded travellers, is set to open its first property early next year.Dusit International currently operates 33 properties worldwide and has over 50 confirmed projects in the pipeline in key destinations such as Bahrain, Bangladesh, Bhutan, China, Indonesia, Kenya, Myanmar, Oman, Philippines, Qatar, Saudi Arabia, Singapore, Thailand, UAE, and Vietnam.The company also operates the signature Devarana Spa and has a fast-growing Education Division. The latter, established in 1993, comprises Dusit Thani College, which offers vocational and postgraduate hospitality degrees at campuses in Bangkok and Pattaya; and Le Cordon Bleu Dusit Culinary School.
Sous Chef
Industry : Hotels & Resorts
Department : Chefs-Kitchen
Location : Thailand, Thailand
Level : Management
Posted : 25 Jan 2023
Job Role : Executive Sous Chef
Recruiter : Dusit International
Job Ref : HOZ93070
Employment Type: Permanent
Job Type :
Validate Through : 2023-03-09
Salary Details
Salary Description: Competetive Salary Offered
Job Description For Sous Chef
Job Summary and Responsibilities
Responsible for the proper efficiency and profitable functioning of the assigned kitchen. Supervises the work of Cooks and Pantry personal, remaining fair at all times. Ensure the quality and standard of food. Test cooked food and check on its original appearance and freshness. Ensures that Mise-en-place must be always well stocked prepared
Job Requirements
1. At least 2 years of Sous Chef experience in a 5 star hotel
2. Have a strong working knowledge in specific cuisine (French, Italian, Chinese, Thai)
3. Strong understanding of HACCP
4. Proven track record of cost control including food, equipments, labor and waste to meet the food quality goals and the hotel's financial goals.
5. Demonstrate real passion for menu planning and leadership
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