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รายละเอียดตำแหน่ง
Last Updated : 24.12.2018 | Viewers 1,098
| Salary : เงินเดือน |
100,000++ (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
|
Education : การศึกษา |
Bachelor's Degree ปริญญาตรี |
|
Experience : ประสบการณ์การทำงาน |
7 Year (ปี) |
|
Gender : เพศ |
Male/Female ชาย/หญิง |
|
Age : อายุ |
Not over 50 years old อายุไม่เกิน 50 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
- Thai nationality only with 7-10 years experience
- Aged 35-50 years old with active manner
- Communicated English and good customer service skill
- Able to work in shifts and muti-tasking job
- Love challenge and never give up !
- Aged 35-50 years old with active manner
- Communicated English and good customer service skill
- Able to work in shifts and muti-tasking job
- Love challenge and never give up !
Job Details
รายละเอียดงาน
Planning and Organising:
- To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.
Operations and Product Quality
- Analyse local-market needs and trends, and support the definition of the hotel- s overall Food & Beverage offering
- Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
- Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
- Oversee the preparation and presentation of food products to ensure maximum quality at all times.
- Implement procedures to minimise wastage and over-production.
- Ensure standards of presentation and preparation of food items meet hotel & brand standards
- Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International
Departmental Leadership - with the Executive Chef
- Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
- Direct and coordinate the daily activities of all the hotel- s kitchens.
- Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
- Manage relationships and contracts with suppliers.
- Support and facilitate staff participation in local, national and international competitions.
Health, Hygiene & Safety
- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
- Report and take appropriate action to correct any health or safety hazard.
- Liaise with Engineering regarding maintenance and repairs of equipment
- Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
- Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel- s clinic
- Ensure all work areas in the kitchen are kept tidy and clean.
- To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.
Operations and Product Quality
- Analyse local-market needs and trends, and support the definition of the hotel- s overall Food & Beverage offering
- Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
- Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
- Oversee the preparation and presentation of food products to ensure maximum quality at all times.
- Implement procedures to minimise wastage and over-production.
- Ensure standards of presentation and preparation of food items meet hotel & brand standards
- Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International
Departmental Leadership - with the Executive Chef
- Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
- Direct and coordinate the daily activities of all the hotel- s kitchens.
- Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
- Manage relationships and contracts with suppliers.
- Support and facilitate staff participation in local, national and international competitions.
Health, Hygiene & Safety
- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
- Report and take appropriate action to correct any health or safety hazard.
- Liaise with Engineering regarding maintenance and repairs of equipment
- Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
- Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel- s clinic
- Ensure all work areas in the kitchen are kept tidy and clean.
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