รายละเอียดตำแหน่ง
Last Updated : 27.11.2018 | Viewers 949
Salary : เงินเดือน |
N/A (THB) |
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
Area : ปฎิบัติงานที่จังหวัด |
Pranburi
|
Education : การศึกษา |
High School Education มัธยมศึกษาตอนปลาย |
Experience : ประสบการณ์การทำงาน |
1 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 Details
รายละเอียดงาน
Duties & Responsibilities:
1. Responsible to supervise and prepare all the foods in his/her assigned section.
2. Prevents food spoilage through daily checks and ensures that all incoming and outgoing food items are up to standards set by the resort.
3. Ensures that all conducted training of food preparation, hygiene and grooming standards is relayed, understood and followed by his/her subordinates.
4. Checks the quality of raw materials in his/her assigned area, as well as their storage, handling and usage.
5. Assists Chef de Partie with the production of daily food preparation and its coordination in his/her area.
6. Checks food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.
7. Is concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
8. Checks standard and quality of mise en place and meets with Chef de Partie to plan daily food and beverage activities.
9. Keeps Chef de Partie informed about all aspects of assigned section, including equipment, working environment, Host issues and departmental relations.
10. Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by resort policy.
1. Responsible to supervise and prepare all the foods in his/her assigned section.
2. Prevents food spoilage through daily checks and ensures that all incoming and outgoing food items are up to standards set by the resort.
3. Ensures that all conducted training of food preparation, hygiene and grooming standards is relayed, understood and followed by his/her subordinates.
4. Checks the quality of raw materials in his/her assigned area, as well as their storage, handling and usage.
5. Assists Chef de Partie with the production of daily food preparation and its coordination in his/her area.
6. Checks food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.
7. Is concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
8. Checks standard and quality of mise en place and meets with Chef de Partie to plan daily food and beverage activities.
9. Keeps Chef de Partie informed about all aspects of assigned section, including equipment, working environment, Host issues and departmental relations.
10. Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by resort policy.
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