รายละเอียดตำแหน่ง
Last Updated : 31.05.2018 | Viewers 358
Salary : เงินเดือน |
N/A (THB) |
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
Education : การศึกษา |
Bachelor's Degree ปริญญาตรี |
Experience : ประสบการณ์การทำงาน |
2 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
QUALITIFICATION
EDUCATION BACKGROUND, CERTIFICATE/LICENSING
High school certificate in any field.
PROFESSIONAL EXPERIENCES
N/A
Job Details
รายละเอียดงาน
GENERAL MISSION
- Operational in charge of cleaning all kitchen machinery, utensil and for the outlets e.g. Cutlery, china ware and glasses..
RESPONSIBILITIES AND MEANS
- Supervise the function of all stewarding department staff, facilities, operation and cost
- Control, and on-going basis, the following:
o Quality level of product and service
o Guest satisfaction
o Operating cost
o Sanitation, cleanliness and hygiene
- Co- ordinate with the Executive Chef in establishing minimum and maximum operating par stock and supplies. Approve storeroom requisition.
- Attend and contribute the daily chef- s meeting or will designate a supervisor in his absence.
- Keep up-to-date records which include, but are not limited to, the following
o Specifications
o Breakage
o Par stock
- Implement hotel sanitation check list and take corrective action as required
- Ensure cleanliness of all facilities and equipment
- Schedule preventative maintenance work and co- ordinate with engineering
- Perform related duties and special projects as assigned.
- Organise all cleaning at any assigned kitchen and outlet
- Collect and deliver garbage from all food and beverage sections.
- Carry out any alternative stewarding duties as may be assigned by Sous-Chef or Executive Chef
- Assist in preparing and checking equipment for kitchen or outlet mise-en-place.
- Attend all such as staff meeting as required.
- Responsible for the correct us of detergents and other chemicals
- Responsible of reporting any fire or health hazards to immediate supervisor or any other appropriate department head.
- Be aware of correct functioning of dishwashing machine
- Prepares a 100% correct monthly inventory
- Operational in charge of cleaning all kitchen machinery, utensil and for the outlets e.g. Cutlery, china ware and glasses..
RESPONSIBILITIES AND MEANS
- Supervise the function of all stewarding department staff, facilities, operation and cost
- Control, and on-going basis, the following:
o Quality level of product and service
o Guest satisfaction
o Operating cost
o Sanitation, cleanliness and hygiene
- Co- ordinate with the Executive Chef in establishing minimum and maximum operating par stock and supplies. Approve storeroom requisition.
- Attend and contribute the daily chef- s meeting or will designate a supervisor in his absence.
- Keep up-to-date records which include, but are not limited to, the following
o Specifications
o Breakage
o Par stock
- Implement hotel sanitation check list and take corrective action as required
- Ensure cleanliness of all facilities and equipment
- Schedule preventative maintenance work and co- ordinate with engineering
- Perform related duties and special projects as assigned.
- Organise all cleaning at any assigned kitchen and outlet
- Collect and deliver garbage from all food and beverage sections.
- Carry out any alternative stewarding duties as may be assigned by Sous-Chef or Executive Chef
- Assist in preparing and checking equipment for kitchen or outlet mise-en-place.
- Attend all such as staff meeting as required.
- Responsible for the correct us of detergents and other chemicals
- Responsible of reporting any fire or health hazards to immediate supervisor or any other appropriate department head.
- Be aware of correct functioning of dishwashing machine
- Prepares a 100% correct monthly inventory
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