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รายละเอียดตำแหน่ง
Last Updated : 12.01.2023 | Viewers 2,504
| Salary : เงินเดือน |
N/A (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
|
Education : การศึกษา |
Bachelor's Degree ปริญญาตรี |
|
Experience : ประสบการณ์การทำงาน |
5 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
GENERAL MISSION
- Assists the Executive Chef in maintaining the quality food
- Assists in planning, directing, controlling, coordinating and participating in the activities all personnel engaged in cooking and food preparation Responsible for the day to day smooth running of all the kitchens Trains and guides the staff to do their best at all the time. Keeps excellent relations to all outlet managers. Shows himself to be a good example of a Chef and a good header with very good job knowledge and a good conduct and positive attitude in general
RESPONSIBILITIES AND MEANS
- Supervises the chefs and kitchen staff at work and oversees the kitchen operation in all the kitchens
- Is familiar with all the kitchen sections
- Tours all kitchens to check on their requirements and preparation, approves their inter kitchen transfers.
- Ensure that all food prepared and served are according to the standards set by the Executive Chef
- Trains staff - on the job- regularly, occasionally conducts classroom training
- Imparts to his staff knowledge and skills and encourages them to constantly expand knowledge by studying on their own
- Tastes food Products regularly, rectifies the quality if necessary and instructs the Chef concerned accordingly
- Spot checks the daily mies en place, ensuring sufficient preparations and standard size trimming storage. Reminds the Chef in charge that the mies en place is ready on time before service.
- Controls cost by exercising portion control. minimizing spoilage, wastage and over Production
- Enforces that dispense of food is done only against valid captain order. When on duty at the pick up counter.
- Proposes new dishes to the Executive Chef, arranges for samples and loud tasting. Participates actively in planning food promotions. Chef- s recommendations etc.
- Keeps abreast with the latest developments in the food/ catering industry: new equipment, cooking techniques, food trends etc.
- Checks the Buffets, cake trolleys, cake shop frequently
- Estimates food consumption and requisitions food stuffs and kitchen supplies. Writes approves Inter- Kitchen transfers and fills in! checks the market list
- Checks goods issued from food and beverage store as well as from other kitchens. When on duly in a particular kitchen
- Familiarizes himself and trains the staff on how to react in a case of au emergency such as: Fire, gas leek, flood, burst pipe, black out etc. Knows where to find and how to handle the nearest fire extinguisher
- Approves invoices for direct delivery market items
- Makes sure that all machines, equipment- s, cold rooms, refrigerators, utensils etc. are in clean and in good working condition
- Controls movement of unauthorized personnel in the kitchen
- Attends service staff briefings occasionally to learn about guest comments and to bring up problems that the kitchen face with service side
- Works closely together with R&B manager, restaurant managers and supervisors follows up
immediately on any special guest request / complain.
- Co-ordinates closely with stewarding supervisor to keep in the kitchen clean and to get sufficient supplies of chinaware etc.
- Applies diplomacy and respect when working with other section heads! department Heads
- Visits the food store and receiving area regularly, inspects delivery of perishable food Items
- Visits the butcher room everyday to check on -- and select the daily fresh produce for the various kitchens. Checks with chief butcher to ensure the correct supply/dispatch of all meat / seafood items
- Writes repair and maintenance work orders for broken equipment etc. Follows up on them with engineering supervisor
- Attends daily Chefs briefings and participates in an active manner
- Joins / conducts regular weekly meetings with the staff to discuss happenings, messages From the Executive Chef or management or listen to staff- problems / suggestions.
- Inspects the staff frequently on appearance, haircut. cleanliness, hygiene etc.
- Is familiar with the kitchen keys procedures and shift hand over procedures in all kitchens. Instructs the concerned supervisors accordingly
- Trains the staff how to handle equipment, utensils. teaches them safety standards.
- Makes sure that in case of accidents proper steps are being taken: first box. Clinic, outside hospital
- Ensures that hotel kitchen rules and regulations are followed and takes steps for disciplinary action if necessary
- Evaluates performance and productivity of the staff time to time in order to be able to grade their positions
- Assists the section heads to plan staff- s duty rosters, heave schedules, compensation days etc. in such a way that they fall into low records submitted by the section heads
- Visits staff canteen and locker room occasionally to check on the staff- s conduct
- Assists the Executive Chef in translating staff related or other matters. Conducts Staff- s interviews with Executive Chef together
- Visits local markets~ super markets occasionally to keep updated on the available of products. Conducts - Market research- visits to oilier hotels! restaurants to be able to
see what our competitors are doing
- Reports to his superior any problems! unusual happenings. Keeps records in a hog book
- which is submitted to Executive Chef daily
- Performs duties of Executive Chef in his absence
- Performs other duties as assigned
- Assists the Executive Chef in maintaining the quality food
- Assists in planning, directing, controlling, coordinating and participating in the activities all personnel engaged in cooking and food preparation Responsible for the day to day smooth running of all the kitchens Trains and guides the staff to do their best at all the time. Keeps excellent relations to all outlet managers. Shows himself to be a good example of a Chef and a good header with very good job knowledge and a good conduct and positive attitude in general
RESPONSIBILITIES AND MEANS
- Supervises the chefs and kitchen staff at work and oversees the kitchen operation in all the kitchens
- Is familiar with all the kitchen sections
- Tours all kitchens to check on their requirements and preparation, approves their inter kitchen transfers.
- Ensure that all food prepared and served are according to the standards set by the Executive Chef
- Trains staff - on the job- regularly, occasionally conducts classroom training
- Imparts to his staff knowledge and skills and encourages them to constantly expand knowledge by studying on their own
- Tastes food Products regularly, rectifies the quality if necessary and instructs the Chef concerned accordingly
- Spot checks the daily mies en place, ensuring sufficient preparations and standard size trimming storage. Reminds the Chef in charge that the mies en place is ready on time before service.
- Controls cost by exercising portion control. minimizing spoilage, wastage and over Production
- Enforces that dispense of food is done only against valid captain order. When on duty at the pick up counter.
- Proposes new dishes to the Executive Chef, arranges for samples and loud tasting. Participates actively in planning food promotions. Chef- s recommendations etc.
- Keeps abreast with the latest developments in the food/ catering industry: new equipment, cooking techniques, food trends etc.
- Checks the Buffets, cake trolleys, cake shop frequently
- Estimates food consumption and requisitions food stuffs and kitchen supplies. Writes approves Inter- Kitchen transfers and fills in! checks the market list
- Checks goods issued from food and beverage store as well as from other kitchens. When on duly in a particular kitchen
- Familiarizes himself and trains the staff on how to react in a case of au emergency such as: Fire, gas leek, flood, burst pipe, black out etc. Knows where to find and how to handle the nearest fire extinguisher
- Approves invoices for direct delivery market items
- Makes sure that all machines, equipment- s, cold rooms, refrigerators, utensils etc. are in clean and in good working condition
- Controls movement of unauthorized personnel in the kitchen
- Attends service staff briefings occasionally to learn about guest comments and to bring up problems that the kitchen face with service side
- Works closely together with R&B manager, restaurant managers and supervisors follows up
immediately on any special guest request / complain.
- Co-ordinates closely with stewarding supervisor to keep in the kitchen clean and to get sufficient supplies of chinaware etc.
- Applies diplomacy and respect when working with other section heads! department Heads
- Visits the food store and receiving area regularly, inspects delivery of perishable food Items
- Visits the butcher room everyday to check on -- and select the daily fresh produce for the various kitchens. Checks with chief butcher to ensure the correct supply/dispatch of all meat / seafood items
- Writes repair and maintenance work orders for broken equipment etc. Follows up on them with engineering supervisor
- Attends daily Chefs briefings and participates in an active manner
- Joins / conducts regular weekly meetings with the staff to discuss happenings, messages From the Executive Chef or management or listen to staff- problems / suggestions.
- Inspects the staff frequently on appearance, haircut. cleanliness, hygiene etc.
- Is familiar with the kitchen keys procedures and shift hand over procedures in all kitchens. Instructs the concerned supervisors accordingly
- Trains the staff how to handle equipment, utensils. teaches them safety standards.
- Makes sure that in case of accidents proper steps are being taken: first box. Clinic, outside hospital
- Ensures that hotel kitchen rules and regulations are followed and takes steps for disciplinary action if necessary
- Evaluates performance and productivity of the staff time to time in order to be able to grade their positions
- Assists the section heads to plan staff- s duty rosters, heave schedules, compensation days etc. in such a way that they fall into low records submitted by the section heads
- Visits staff canteen and locker room occasionally to check on the staff- s conduct
- Assists the Executive Chef in translating staff related or other matters. Conducts Staff- s interviews with Executive Chef together
- Visits local markets~ super markets occasionally to keep updated on the available of products. Conducts - Market research- visits to oilier hotels! restaurants to be able to
see what our competitors are doing
- Reports to his superior any problems! unusual happenings. Keeps records in a hog book
- which is submitted to Executive Chef daily
- Performs duties of Executive Chef in his absence
- Performs other duties as assigned
Job Details
รายละเอียดงาน
GENERAL MISSION
- Assists the Executive Chef in maintaining the quality food
- Assists in planning, directing, controlling, coordinating and participating in the activities all personnel engaged in cooking and food preparation Responsible for the day to day smooth running of all the kitchens Trains and guides the staff to do their best at all the time. Keeps excellent relations to all outlet managers. Shows himself to be a good example of a Chef and a good header with very good job knowledge and a good conduct and positive attitude in general
RESPONSIBILITIES AND MEANS
- Supervises the chefs and kitchen staff at work and oversees the kitchen operation in all the kitchens
- Is familiar with all the kitchen sections
- Tours all kitchens to check on their requirements and preparation, approves their inter kitchen transfers.
- Ensure that all food prepared and served are according to the standards set by the Executive Chef
- Trains staff - on the job- regularly, occasionally conducts classroom training
- Imparts to his staff knowledge and skills and encourages them to constantly expand knowledge by studying on their own
- Tastes food Products regularly, rectifies the quality if necessary and instructs the Chef concerned accordingly
- Spot checks the daily mies en place, ensuring sufficient preparations and standard size trimming storage. Reminds the Chef in charge that the mies en place is ready on time before service.
- Controls cost by exercising portion control. minimizing spoilage, wastage and over Production
- Enforces that dispense of food is done only against valid captain order. When on duty at the pick up counter.
- Proposes new dishes to the Executive Chef, arranges for samples and loud tasting. Participates actively in planning food promotions. Chef- s recommendations etc.
- Keeps abreast with the latest developments in the food/ catering industry: new equipment, cooking techniques, food trends etc.
- Checks the Buffets, cake trolleys, cake shop frequently
- Estimates food consumption and requisitions food stuffs and kitchen supplies. Writes approves Inter- Kitchen transfers and fills in! checks the market list
- Checks goods issued from food and beverage store as well as from other kitchens. When on duly in a particular kitchen
- Familiarizes himself and trains the staff on how to react in a case of au emergency such as: Fire, gas leek, flood, burst pipe, black out etc. Knows where to find and how to handle the nearest fire extinguisher
- Approves invoices for direct delivery market items
- Makes sure that all machines, equipment- s, cold rooms, refrigerators, utensils etc. are in clean and in good working condition
- Controls movement of unauthorized personnel in the kitchen
- Attends service staff briefings occasionally to learn about guest comments and to bring up problems that the kitchen face with service side
- Works closely together with R&B manager, restaurant managers and supervisors follows up
immediately on any special guest request / complain.
- Co-ordinates closely with stewarding supervisor to keep in the kitchen clean and to get sufficient supplies of chinaware etc.
- Applies diplomacy and respect when working with other section heads! department Heads
- Visits the food store and receiving area regularly, inspects delivery of perishable food Items
- Visits the butcher room everyday to check on -- and select the daily fresh produce for the various kitchens. Checks with chief butcher to ensure the correct supply/dispatch of all meat / seafood items
- Writes repair and maintenance work orders for broken equipment etc. Follows up on them with engineering supervisor
- Attends daily Chefs briefings and participates in an active manner
- Joins / conducts regular weekly meetings with the staff to discuss happenings, messages From the Executive Chef or management or listen to staff- problems / suggestions.
- Inspects the staff frequently on appearance, haircut. cleanliness, hygiene etc.
- Is familiar with the kitchen keys procedures and shift hand over procedures in all kitchens. Instructs the concerned supervisors accordingly
- Trains the staff how to handle equipment, utensils. teaches them safety standards.
- Makes sure that in case of accidents proper steps are being taken: first box. Clinic, outside hospital
- Ensures that hotel kitchen rules and regulations are followed and takes steps for disciplinary action if necessary
- Evaluates performance and productivity of the staff time to time in order to be able to grade their positions
- Assists the section heads to plan staff- s duty rosters, heave schedules, compensation days etc. in such a way that they fall into low records submitted by the section heads
- Visits staff canteen and locker room occasionally to check on the staff- s conduct
- Assists the Executive Chef in translating staff related or other matters. Conducts Staff- s interviews with Executive Chef together
- Visits local markets~ super markets occasionally to keep updated on the available of products. Conducts - Market research- visits to oilier hotels! restaurants to be able to
see what our competitors are doing
- Reports to his superior any problems! unusual happenings. Keeps records in a hog book
- which is submitted to Executive Chef daily
- Performs duties of Executive Chef in his absence
- Performs other duties as assigned
- Assists the Executive Chef in maintaining the quality food
- Assists in planning, directing, controlling, coordinating and participating in the activities all personnel engaged in cooking and food preparation Responsible for the day to day smooth running of all the kitchens Trains and guides the staff to do their best at all the time. Keeps excellent relations to all outlet managers. Shows himself to be a good example of a Chef and a good header with very good job knowledge and a good conduct and positive attitude in general
RESPONSIBILITIES AND MEANS
- Supervises the chefs and kitchen staff at work and oversees the kitchen operation in all the kitchens
- Is familiar with all the kitchen sections
- Tours all kitchens to check on their requirements and preparation, approves their inter kitchen transfers.
- Ensure that all food prepared and served are according to the standards set by the Executive Chef
- Trains staff - on the job- regularly, occasionally conducts classroom training
- Imparts to his staff knowledge and skills and encourages them to constantly expand knowledge by studying on their own
- Tastes food Products regularly, rectifies the quality if necessary and instructs the Chef concerned accordingly
- Spot checks the daily mies en place, ensuring sufficient preparations and standard size trimming storage. Reminds the Chef in charge that the mies en place is ready on time before service.
- Controls cost by exercising portion control. minimizing spoilage, wastage and over Production
- Enforces that dispense of food is done only against valid captain order. When on duty at the pick up counter.
- Proposes new dishes to the Executive Chef, arranges for samples and loud tasting. Participates actively in planning food promotions. Chef- s recommendations etc.
- Keeps abreast with the latest developments in the food/ catering industry: new equipment, cooking techniques, food trends etc.
- Checks the Buffets, cake trolleys, cake shop frequently
- Estimates food consumption and requisitions food stuffs and kitchen supplies. Writes approves Inter- Kitchen transfers and fills in! checks the market list
- Checks goods issued from food and beverage store as well as from other kitchens. When on duly in a particular kitchen
- Familiarizes himself and trains the staff on how to react in a case of au emergency such as: Fire, gas leek, flood, burst pipe, black out etc. Knows where to find and how to handle the nearest fire extinguisher
- Approves invoices for direct delivery market items
- Makes sure that all machines, equipment- s, cold rooms, refrigerators, utensils etc. are in clean and in good working condition
- Controls movement of unauthorized personnel in the kitchen
- Attends service staff briefings occasionally to learn about guest comments and to bring up problems that the kitchen face with service side
- Works closely together with R&B manager, restaurant managers and supervisors follows up
immediately on any special guest request / complain.
- Co-ordinates closely with stewarding supervisor to keep in the kitchen clean and to get sufficient supplies of chinaware etc.
- Applies diplomacy and respect when working with other section heads! department Heads
- Visits the food store and receiving area regularly, inspects delivery of perishable food Items
- Visits the butcher room everyday to check on -- and select the daily fresh produce for the various kitchens. Checks with chief butcher to ensure the correct supply/dispatch of all meat / seafood items
- Writes repair and maintenance work orders for broken equipment etc. Follows up on them with engineering supervisor
- Attends daily Chefs briefings and participates in an active manner
- Joins / conducts regular weekly meetings with the staff to discuss happenings, messages From the Executive Chef or management or listen to staff- problems / suggestions.
- Inspects the staff frequently on appearance, haircut. cleanliness, hygiene etc.
- Is familiar with the kitchen keys procedures and shift hand over procedures in all kitchens. Instructs the concerned supervisors accordingly
- Trains the staff how to handle equipment, utensils. teaches them safety standards.
- Makes sure that in case of accidents proper steps are being taken: first box. Clinic, outside hospital
- Ensures that hotel kitchen rules and regulations are followed and takes steps for disciplinary action if necessary
- Evaluates performance and productivity of the staff time to time in order to be able to grade their positions
- Assists the section heads to plan staff- s duty rosters, heave schedules, compensation days etc. in such a way that they fall into low records submitted by the section heads
- Visits staff canteen and locker room occasionally to check on the staff- s conduct
- Assists the Executive Chef in translating staff related or other matters. Conducts Staff- s interviews with Executive Chef together
- Visits local markets~ super markets occasionally to keep updated on the available of products. Conducts - Market research- visits to oilier hotels! restaurants to be able to
see what our competitors are doing
- Reports to his superior any problems! unusual happenings. Keeps records in a hog book
- which is submitted to Executive Chef daily
- Performs duties of Executive Chef in his absence
- Performs other duties as assigned
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