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???? About the Role
As a Sous Chef, you are the cornerstone of the kitchen’s daily production. Working closely with the Executive Chef and Executive Sous Chef, you will manage culinary personnel with a specific focus on food preparation, buffets, and outlet services.

Your role is to be "on the floor," visually monitoring kitchen safety, mentoring culinary staff, and ensuring that every dish served perfectly reflects RIU’s 5-star standards.

???? What You’ll Do
Operational Supervision: Lead the daily activities of the kitchen team, ensuring efficient operation of all outlets and the high-quality preparation of cold and hot functions.

Quality & Consistency: Verify temperatures, taste products, and judge appearance to ensure every item meets RIU’s corporate standards before reaching the guest.

Training: Conduct pre-shift meetings to communicate menu changes and house counts; train, counsel, and discipline culinary associates to maintain high performance.

Cost & Resource Control: Support the Executive Chef in controlling food, payroll, and equipment costs. Monitor par stock levels and implement cost-saving measures to ensure restaurant profitability.

Guest Interaction: Interact positively with customers to promote hotel services and resolve any dining concerns immediately to ensure total guest satisfaction.

Menu Execution: Ensure all corporate-provided menus are implemented correctly, providing guidance to the team on preparation methods and presentation.

HACCP & Safety: Maintain impeccable cleanliness in all workplace and storage areas, strictly adhering to HACCP regulations and ensuring the health and safety of all employees.

✔️ What We’re Looking For
Experience: Minimum 5 years of experience in culinary operations, with at least 2 years as a Junior Sous Chef or Sous Chef in a high-volume 4 or 5-star resort.

Skills: Strong hands-on leadership with the ability to manage and schedule a diverse team. Expert knowledge of food quality, kitchen hygiene, and cold food presentation.

Education/Certifications: Diploma or Certificate in Culinary Arts. HACCP, Food Safety & Hygiene certifications.

Communication: Strong command of English & Thai (both spoken and written) is essential.