Sous Chef (Pre-Opening Team) - Aiden Surawong Bangkok Hotel (77 rooms)

1. Reports to the Executive Chef or the F&B Manager (while the Executive Chef is not on duty).
2. Assures on-going training and that the high standards set by the Executive Chef are followed.
3. Adheres and maintains all SOP?s (set by the shore-side F & B Operation), SMS and USPH procedures and regulations.
4. Guarantees that menus, recipes, methods, pictures, and specifications given by the Executive Chef are followed exactly.
5. Checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness, and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform. He checks and delegates all special food functions.