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รายละเอียดตำแหน่ง
Last Updated : 29.05.2019 | Viewers 1,797
| Salary : เงินเดือน |
N/A (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
|
Education : การศึกษา |
No specific ไม่จำกัดวุฒิ |
|
Experience : ประสบการณ์การทำงาน |
4 Year (ปี) |
|
Gender : เพศ |
Male/Female ชาย/หญิง |
|
Age : อายุ |
Not over 40 years old อายุไม่เกิน 40 ปี |
| Unit : จำนวนรับ |
1 อัตรา |
|
New Graduated : นักศึกษาจบใหม่ |
No ไม่รับพิจารณา |
|
Foreigner : ชาวต่างชาติ |
No ไม่รับพิจารณา |
|
Disabled : ผู้พิการ |
No ไม่รับพิจารณา |
|
Night shift : ตำแหน่งงานกะดึก |
No ไม่ใช่ |
Job Qualifications
ข้อกำหนด
1.Male or Female and age between 30-40 years old
2.Thai Nationality holding at least high school certification with pleasant personality.
3.At least 2 years experiences in similar position and capacity in an upper scale hotel.
4.Able to communicate in English
5.Managerial skill and Basic computer skill-
6.Foster teamwork and Absolute attention to detail and consistency-
7.Safety & Hygiene person
8.Knowledge of European food and fast food restaurant and also Indonesian, Indian, Thai, Chinese or Japanese food.
2.Thai Nationality holding at least high school certification with pleasant personality.
3.At least 2 years experiences in similar position and capacity in an upper scale hotel.
4.Able to communicate in English
5.Managerial skill and Basic computer skill-
6.Foster teamwork and Absolute attention to detail and consistency-
7.Safety & Hygiene person
8.Knowledge of European food and fast food restaurant and also Indonesian, Indian, Thai, Chinese or Japanese food.
Job Details
รายละเอียดงาน
GENERAL MISSION:
1.To be committed and dedicate time, effort and attention to offering a food product which in quality and presentation reflects the vision and brand personality of the hotel.
2. Assists Executive Chef in supervising and coordinating all business activities in food production.
3. Consistently monitors food cost and takes pro-active action to enhance the profitability of the food & beverage department.
4. Encourages creativity.
5. Maintains food quality standards.
RESPONSIBILITIES AND MEANS:
1. Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
2. Performs other managerial tasks including tasks as assigned by Executive Chef, oversees the works of kitchen staff by allocating their duties clearly, oversees and advises all assignments regarding works to be done completely by subordinates.
3.Oversees all staff to perform tasks according to the procedure that appointed by Executive Chef. Assists each Outlet Chef in the preparation of menus which meet the market, needs to assists with training and developing culinary employees in all areas and to maintain quality control.
4. Controls and analyzes, on an on-going basis for quality levels of production and presentation, guest satisfaction, merchandising and marketing, operating food cost, cleanliness, sanitation, hygiene.
5.Works together with accounting to organize the kitchen inventories
1.To be committed and dedicate time, effort and attention to offering a food product which in quality and presentation reflects the vision and brand personality of the hotel.
2. Assists Executive Chef in supervising and coordinating all business activities in food production.
3. Consistently monitors food cost and takes pro-active action to enhance the profitability of the food & beverage department.
4. Encourages creativity.
5. Maintains food quality standards.
RESPONSIBILITIES AND MEANS:
1. Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
2. Performs other managerial tasks including tasks as assigned by Executive Chef, oversees the works of kitchen staff by allocating their duties clearly, oversees and advises all assignments regarding works to be done completely by subordinates.
3.Oversees all staff to perform tasks according to the procedure that appointed by Executive Chef. Assists each Outlet Chef in the preparation of menus which meet the market, needs to assists with training and developing culinary employees in all areas and to maintain quality control.
4. Controls and analyzes, on an on-going basis for quality levels of production and presentation, guest satisfaction, merchandising and marketing, operating food cost, cleanliness, sanitation, hygiene.
5.Works together with accounting to organize the kitchen inventories
Welfare
สวัสดิการ
1. Training & Education
2. 5 days working / 2 days off
3. Good Service Charge
4. Provident Fund
5. Social Security
6. 17 Public Holidays per year
7. Annual Leave
8. Birthday Leave and Gift
9. Wedding , New born and Funeral remuneration
10. Annual Physical Check up
11. 25% Discount off on All F&B Outlets
12. Special rate for Accommodation
13. Group Accident/Life Insurance
2. 5 days working / 2 days off
3. Good Service Charge
4. Provident Fund
5. Social Security
6. 17 Public Holidays per year
7. Annual Leave
8. Birthday Leave and Gift
9. Wedding , New born and Funeral remuneration
10. Annual Physical Check up
11. 25% Discount off on All F&B Outlets
12. Special rate for Accommodation
13. Group Accident/Life Insurance
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