Sous Chef - Cold Kitchen

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

**Required Qualifications:**

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field
• Minimum 4–6 years of professional culinary experience with substantial cold kitchen/Garde Manger expertise
• Demonstrated knowledge of international cuisines and advanced cold food preparation techniques
• Strong proficiency in food presentation, plating, and visual aesthetics
• Proven experience in team supervision, training, and leadership
• Solid understanding of food safety, hygiene standards, and temperature control protocols
• Excellent organizational and time management skills
• Strong interpersonal and communication abilities
• Problem-solving mindset with the ability to work efficiently under pressure

**Preferred Qualifications:**

• Previous experience as Chef de Partie – Cold Kitchen or Junior Sous Chef in a luxury hotel environment
• Experience working in international or multicultural kitchen settings
• Knowledge of food cost management and inventory control
• Experience coordinating banquet and special event preparations
• Familiarity with diverse cuisines and culinary traditions relevant to Thailand's hospitality market
• Certification in food safety or culinary management