We're looking for an experienced and detail-oriented Sous Chef – Cold Kitchen to join our culinary team in Wichit, Thailand. In this pivotal role, you will oversee the cold kitchen operations, leading a talented team in the preparation of exceptional cold dishes while maintaining the highest standards of quality, hygiene, and presentation. Your expertise in garde manger techniques, combined with your collaborative spirit and innovative approach, will be essential in supporting our Chef de Cuisine and delivering outstanding culinary experiences for our guests.
- Manage and organize daily operations of the cold kitchen (Garde Manger) section, ensuring efficient workflow and timely service delivery
- Supervise the preparation of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold preparations with meticulous attention to detail
- Maintain exceptional standards of taste, freshness, visual presentation, and portion control across all cold kitchen items
- Collaborate with the Chef de Cuisine on menu planning, recipe development, and seasonal menu updates
- Lead, train, and motivate cold kitchen team members, fostering a supportive and inclusive work environment
- Develop and execute daily production plans, assigning tasks strategically to optimize team performance and service goals
- Ensure timely and flawless preparation for restaurant service, buffets, banquets, and special events
- Implement and maintain proper food storage protocols, labeling systems, temperature control, and stock rotation procedures
- Monitor food costs and inventory management to support organizational efficiency and profitability
- Ensure strict compliance with food safety regulations, hygiene standards, and luxury hotel culinary benchmarks
- Communicate effectively with front-of-house staff and other kitchen departments to coordinate seamless service
- Adapt flexibly to changing menu requirements and guest preferences while maintaining quality consistency