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รายละเอียดตำแหน่ง
Last Updated : 29.10.2018 | Viewers 1,497
| Salary : เงินเดือน |
N/A (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Koh Samui
|
|
Education : การศึกษา |
No specific ไม่จำกัดวุฒิ |
|
Experience : ประสบการณ์การทำงาน |
0 Year (ปี) |
|
Gender : เพศ |
Male/Female ชาย/หญิง |
|
Age : อายุ |
Non-Specific ไม่จำกัดอายุ |
| Unit : จำนวนรับ |
3 อัตรา |
|
New Graduated : นักศึกษาจบใหม่ |
No ไม่รับพิจารณา |
|
Foreigner : ชาวต่างชาติ |
No ไม่รับพิจารณา |
|
Disabled : ผู้พิการ |
No ไม่รับพิจารณา |
|
Night shift : ตำแหน่งงานกะดึก |
No ไม่ใช่ |
Job Details
รายละเอียดงาน
GENERAL MISSION
To implement the Cleaning and re-stock of clean equipment of the outlet stewarding station assigned to ensure smooth functioning and that Hygienic standards are maintained
Under the general guidance of the Stewarding Supervisor in accordance to the Hotel- s Policies and Procedures
RESPONSIBILITIES
1. Clean all service cutlery, plate and utensil necessary for the station assigned
according to prescribed Stewarding standards and procedures with emphasis on speed and accuracy
2. Cleans and maintains equipment, tools, fixtures, washing area in station assigned.
3. Cleans and re-stocks service station.
4. Knowledgeable of all the equipment in the dish washing area, the proper handling and usage.
5. Performs any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel.
1. CUSTOMER SERVICE
1. Assisting service and kitchen staff in the keeping a safe and Hygienic work environment and equipment. Within the service standards established by the Hotel leading to guest satisfaction and zero complains.
2. BUSINESS MANAGEMENT
1. Report all equipmqent breakages and abuse to his supervisor
2. To achieve maximum utilization of material, equipment with the writhe quantity of chemical.
3. Attends meetings and training sessions organized by the Hotel management for the position.
4. Implement procedure to Control and keep record of all breakages
5. Prepares and submits daily breakage report to his supervisor
3. COMMUNICATION
1. Reports to the Stewarding supervisor.
2. Relates to co-employees in service and kitchen in performance of work and service to guests.
3. Relates to employees of the other departments for special functions and activities of the Hotel.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is store in an appropriate way and well maintained
2. Insure that washing machinery is use to its appropriate function and well maintained
3. To ensure and follow up that equipment faults are reported to the stewarding supervisor
5. SECURITY & SAFETY
1. Be aware of hotel- s fire evacuation and emergency policies and procedure
2. As been fully trained to use all stewarding machinery and equipment in accordance to the health and safety Policies and Procedures established by Al Dana Resort.
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. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Reports to work in prescribed uniform and well-groomed.
2. Reports to the supervisor or at the start of shift to receive necessary instructions for the shift, side duties assigned, station assignment
3. Performs task at the prescribed hours.
3.a Clean glassware, chinaware and flatware
3.b Clean floor and work station
3.c Clean and prepare sufficient kitchen utensils
3.d Clean and Re-stock stations
3.e Empty waste bins
4. Collect Requisitioned items from the storeroom, for cleaning supplies
5. Perform cleaning tasks.
6. Capable of operating all stewarding equipment
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
11. TEMPORARY MISSION
1. May be rotated to different Kitchen and other temporary task within the Hotel
To implement the Cleaning and re-stock of clean equipment of the outlet stewarding station assigned to ensure smooth functioning and that Hygienic standards are maintained
Under the general guidance of the Stewarding Supervisor in accordance to the Hotel- s Policies and Procedures
RESPONSIBILITIES
1. Clean all service cutlery, plate and utensil necessary for the station assigned
according to prescribed Stewarding standards and procedures with emphasis on speed and accuracy
2. Cleans and maintains equipment, tools, fixtures, washing area in station assigned.
3. Cleans and re-stocks service station.
4. Knowledgeable of all the equipment in the dish washing area, the proper handling and usage.
5. Performs any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel.
1. CUSTOMER SERVICE
1. Assisting service and kitchen staff in the keeping a safe and Hygienic work environment and equipment. Within the service standards established by the Hotel leading to guest satisfaction and zero complains.
2. BUSINESS MANAGEMENT
1. Report all equipmqent breakages and abuse to his supervisor
2. To achieve maximum utilization of material, equipment with the writhe quantity of chemical.
3. Attends meetings and training sessions organized by the Hotel management for the position.
4. Implement procedure to Control and keep record of all breakages
5. Prepares and submits daily breakage report to his supervisor
3. COMMUNICATION
1. Reports to the Stewarding supervisor.
2. Relates to co-employees in service and kitchen in performance of work and service to guests.
3. Relates to employees of the other departments for special functions and activities of the Hotel.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is store in an appropriate way and well maintained
2. Insure that washing machinery is use to its appropriate function and well maintained
3. To ensure and follow up that equipment faults are reported to the stewarding supervisor
5. SECURITY & SAFETY
1. Be aware of hotel- s fire evacuation and emergency policies and procedure
2. As been fully trained to use all stewarding machinery and equipment in accordance to the health and safety Policies and Procedures established by Al Dana Resort.
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. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Reports to work in prescribed uniform and well-groomed.
2. Reports to the supervisor or at the start of shift to receive necessary instructions for the shift, side duties assigned, station assignment
3. Performs task at the prescribed hours.
3.a Clean glassware, chinaware and flatware
3.b Clean floor and work station
3.c Clean and prepare sufficient kitchen utensils
3.d Clean and Re-stock stations
3.e Empty waste bins
4. Collect Requisitioned items from the storeroom, for cleaning supplies
5. Perform cleaning tasks.
6. Capable of operating all stewarding equipment
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
11. TEMPORARY MISSION
1. May be rotated to different Kitchen and other temporary task within the Hotel
Welfare
สวัสดิการ
- Service charge
- วันหยุดนักขัตฤกษ์ปีละ 16 วัน (สำหรับปี 2018)
- ประกันภัยกลุ่ม(ประกันสุขภาพ ประกันอุบัติเหตุ และประกันชีวิต)
- สิทธิ์ลากิจ 7 วัน/ปี
- สิทธิ์ลาพักร้อน 10 - 15 วัน (ขึ้นตามอายุงาน) ใช้ได้ทันทีหลังผ่านทดลองงาน
- สิทธิ์ลาวันเกิด
- สิทธิ์ลาเพื่อสมรสและของขวัญ
- ของขวัญรับขวัญบุตร หรือ ธิดา
- เงินช่วยงานศพพ่อ แม่ คู่สมรส
- เครื่องแบบพนักงาน
- กองทุนสำรองเลี้ยงชีพ
- ตรวจสุขภาพประจำปี
- ห้องพักราคาพิเศษสำหรับพนักงาน เพื่อน และ ครอบครัวทั้งหลับดีในประเทศไทย ณ กรุงเทพ ภูเก็ต และ สมุย, เสียมราฐ (กัมพูชา), มากาติ (ฟิลิปปินส์)
- วันหยุดนักขัตฤกษ์ปีละ 16 วัน (สำหรับปี 2018)
- ประกันภัยกลุ่ม(ประกันสุขภาพ ประกันอุบัติเหตุ และประกันชีวิต)
- สิทธิ์ลากิจ 7 วัน/ปี
- สิทธิ์ลาพักร้อน 10 - 15 วัน (ขึ้นตามอายุงาน) ใช้ได้ทันทีหลังผ่านทดลองงาน
- สิทธิ์ลาวันเกิด
- สิทธิ์ลาเพื่อสมรสและของขวัญ
- ของขวัญรับขวัญบุตร หรือ ธิดา
- เงินช่วยงานศพพ่อ แม่ คู่สมรส
- เครื่องแบบพนักงาน
- กองทุนสำรองเลี้ยงชีพ
- ตรวจสุขภาพประจำปี
- ห้องพักราคาพิเศษสำหรับพนักงาน เพื่อน และ ครอบครัวทั้งหลับดีในประเทศไทย ณ กรุงเทพ ภูเก็ต และ สมุย, เสียมราฐ (กัมพูชา), มากาติ (ฟิลิปปินส์)
ประกาศนี้ปิดรับสมัครเรียบร้อยแล้ว!
ตำแหน่งงานอื่นๆ ของบริษัทนี้
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