Aman Sous Chef

About Aman

Founded in 1988 with the opening of Amanpuri in Phuket, Aman has established a distinctive presence in luxury hospitality through its collection of intimate resorts, hotels and residences. Rooted in a philosophy of peace, privacy and sensitivity to place, the brand combines thoughtful architecture with highly personalised service. As an employer, Aman offers a professional setting where discretion, cultural awareness and meticulous attention to detail are central to the guest experience. Its international portfolio encompasses careers in hospitality operations, culinary arts, wellness and corporate functions, appealing to professionals who value understated excellence and the craft of creating deeply considered experiences.

Role & Responsibilities

• Assist in overseeing kitchen operations and food production, ensuring food quality, cost control, profitability, guest satisfaction, and compliance with hygiene and sanitation standards.
• Support a positive work environment through training, supervision, and team development, and act as a link between the culinary team and management while upholding hotel objectives and Aman service standards.
• Report punctually for duty, well-groomed and wearing the correct uniform and name badge.
• Accept flexible work schedules as needed to ensure uninterrupted guest service.
• Maintain a positive, motivated attitude and exercise self-control.
• Develop effective working relationships with other departments within the areas of responsibility, colleagues, and all other departments.
• Maintain comprehensive product knowledge—including ingredients, equipment, suppliers, markets, and current trends—and recommend appropriate adjustments to kitchen operations.
• Understand and comply with company policies relating to fire, hygiene, and safety, and adhere to the hotel employee handbook.
• Attend and conduct regular departmental meetings and daily briefings with the Executive Chef, outlet managers, and other food and beverage department heads.
• Coordinate kitchen staff operations and communication with the outlets.
• Ensure readiness and set priorities when reservations change at short notice.
• Complete departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondence accurately and punctually in cooperation with the Executive Chef and F&B Manager.
• Keep kitchens and equipment properly maintained and in good condition, minimizing breakage.
• Maintain accurate accident records and review hazardous situations to minimize future incidents.
• Assist with organizing special events and food promotions.
• Ensure market-list orders are placed and received on time and meet the highest quality and hygiene standards.
• Support chefs in achieving the best food-production quality and develop new dishes based on customer demand, menu variety, and current concepts.
• Taste food and beverages frequently across all outlets and uphold demanding quality and presentation standards.
• Ensure consistency with established recipes and that section heads take corrective action as needed.
• Schedule employees according to business levels to maximize productivity and minimize payroll costs.
• Help build an efficient team through multiskilling, multitasking, and flexible scheduling, while taking an active interest in employees’ welfare, safety, and development.
• Conduct employee satisfaction surveys and related follow-up programs.
• Assist HR with assessments and annual performance evaluations.
• Help the chef de cuisine organize and conduct training in cooking methods, improve operational standards, and provide the equipment needed for employees to perform their duties.
• Work with the chef de cuisine on preparation and management of the department budget and capital expenditure.
• Develop and document recipes and their costs.
• Build a cost-conscious team culture to meet monthly targets.
• Monitor purchasing practices to achieve maximum quality at the lowest possible price.
• Check food spoilage and waste daily and regulate purchasing accordingly.
• Maintain impeccable personal hygiene and that of colleagues.
• Organize basic and advanced hygiene-awareness training, including HACCP certification for the whole team.
• Create a hygiene-monitoring system to ensure chefs follow and maintain HACCP standards.
• Organize daily, weekly, and monthly cleaning schedules for the entire area, including cold and room-temperature storage.

Qualifications

• Well-groomed and presentable in accordance with the Aman image.
• Articulate, refined speech.
• Fluent in English and Thai.
• Degree or diploma in any discipline.

Skills

Experience

A minimum of 7–10 years in the kitchen of a five-star hotel or high-end concept.

Education

Degree or diploma in any discipline.

Benefits

Aman Global Complimentary Night Program; discounts at Aman Nai Lert Bangkok food and beverage outlets, Aman Retail, and spa treatments; uniform and meals provided.

Culture

Aman’s workplace culture is shaped by discreet service, meticulous attention to detail and a deep respect for the places and communities surrounding its properties. Its teams bring this philosophy to life through thoughtful collaboration and highly personalised hospitality, creating an environment where cultural sensitivity and quiet professionalism are central.

About Cerulean

Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.