(Lub d - Samui) Chef De Partie

GENERAL MISSION

To implement the preparations and presentations of Oriental food items within the outlet kitchen to ensure smooth functioning and that standards are maintained

Under the general guidance of the the pastry chef, in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and administration

RESPONSIBILITIES

1. Performance all required task in accordance to Hotel policies and procedures.
2. Responsible for consistently implementing the Policies and Procedures in operating
3. Responsible for establishing and maintaining high sanitation standards in the work station
4. To ensure that personal hygiene is always up to the highest standard.

1. CUSTOMER SERVICE

1. Produce fresh, quality and tasty food well presented in a hygienic environment to ensure guest satisfaction at all time.

2. BUSINESS MANAGEMENT

1. Attends meetings and training sessions organized by the Hotel management for the position.
2. To achieve high quality production all over cost control.
3. Manages time effectively, by meeting deadlines on time.
4. Assist the Chef de Party in the production and distribution of food Item acoding to requirement

3. COMMUNICATION

1. Report to the Chef de party
2. Communicates effectively with subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and absorbing information
3. To Attent regular briefings


4. ASSET MANAGEMENT

1. To report all faulty equipment to the Sous Chef, to maintain effective working environment
2. To achieve maximum utilization of material, equipment and for quality and food cost control.

5. SECURITY & SAFETY

1. Be aware of hotel- s fire evacuation and emergency policies and procedure
2. Used all specific machinery in the appropriate matter with the necessary protection tools.

6. HUMAN RESPONSIBILITIES

1. Establishes and maintains good relations with employees within the department and between
other departments
2. Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.

7. TECHNICAL RESPONSIBILITIES

1. Implements all the food and beverage policies and procedures
2. Recognizes good quality products and presentation.
3. Maintains high sanitation standard throughout the working station.
4. Knows and understands all the Basic policies and procedures in food production.
5. Maintains all service standards established for the Pastry Kitchen.
6. Follows up and complies with the cleaning schedule established for the Kitchen
7. Assist the chef de party in the production of the en mise-en-place for the elaboration of the all menu according to receipt and fiche technique

9. REPRESENTING HOTEL TO THE COMMUNITY

1. At all time whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel

10. DIVULGING OF HOTEL INFORMATION

1. The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company

- วันหยุด 2 วัน/สัปดาห์ (หรือตามตารางการทำงาน)
- การันตีเซอร์วิสชาร์จ 4,000 บาท
- เงินช่วยค่าเช่าบ้านทุกตำแหน่ง 1,000 บาท
- เงินอินเซนทีฟ (ตามเงื่อนไขที่บริษัทกำหนด)
- วันหยุดนักขัตฤกษ์ปีละ 16 วัน (สำหรับปี 2018)
- สิทธิ์ลาพักร้อน 10 - 15 วัน (ขึ้นตามอายุงาน) ใช้ได้ทันทีหลังผ่านทดลองงาน
- สิทธิ์ลากิจ 7 วัน/ปี
- ประกันภัยกลุ่ม(ประกันสุขภาพ ประกันอุบัติเหตุ และประกันชีวิต)
- กองทุนสำรองเลี้ยงชีพ
- ตรวจสุขภาพประจำปี
- ห้องพักราคาพิเศษสำหรับพนักงาน เพื่อน และ ครอบครัวทั้งหลับดีในประเทศไทย ณ กรุงเทพ ภูเก็ต และ สมุย, เสียมราฐ (กัมพูชา), มากาติ (ฟิลิปปินส์)