Chef de Partie at 10600 Chao Phraya, Bangkok by Preference

1. Prepare and cook menu items to the highest quality standards in a timely and efficient manner.
2. Ensure that all food items are prepared and presented according to the hotel's standards and specifications.
3. Assist in the planning and development of menus, as well as in the creation of new dishes.
4. Supervise and coordinate the work of junior kitchen staff, ensuring that they are working to the hotel's standards.
5. Maintain high standards of cleanliness and hygiene in the kitchen and food storage areas.
6. Monitor inventory levels and order supplies as needed, in collaboration with the Sous Chef.
7. Ensure that all food products are properly labeled, dated, and stored in accordance with food safety regulations.
8. Work closely with the Sous Chef to manage inventory and control food costs.
9. Train and develop junior kitchen staff, providing guidance on cooking techniques, food safety, and kitchen organization.
10. Ensure that all kitchen equipment is properly maintained and used, and that any issues are reported to the Sous Chef.
11. Monitor food quality and presentation throughout the service period, making necessary adjustments as required.
12. Follow all safety procedures and policies in the kitchen, including proper handling of knives and other sharp tools.
13. Ensure that all kitchen staff adhere to food safety regulations and sanitation guidelines.
14. Assist in the coordination of kitchen activities during banquets and special events.
15. Create schedules and assign tasks to junior kitchen staff, as directed by the Sous Chef.
16. Ensure that all kitchen staff are following proper procedures for handling and storing food, and that any issues are addressed immediately.
17. Attend regular meetings with the Sous Chef to discuss menu planning, staffing needs, and other kitchen-related topics.
18. Assist in the evaluation and selection of new kitchen staff, as directed by the Sous Chef.
19. Continuously strive to improve the quality and presentation of menu items, and to develop new dishes that meet the hotel's standards and customer preferences.

เงินเดือน+SVC
ค่าอาหาร
วันหยุด8วัน/เดือน
ประกันกลุ่ม
ประกันสังคม
กองทุนสำรองเลี้ยงชีพ
ชุดUniform