Chef de Partie

1.Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth
running, profitable operation within the framework of the Hotel.
2.Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
3.Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars
and control systems are in place in all food operations areas.
4.Enforce the Hotel food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5.Maintain food safety & protection. All food in working areas should be in compliance with
food handling techniques, to include dating, proper storage, rotation, etc. Maintain the
basic food safety and sanitation in accordance with the company policies.
6.Enforce Hotel point Sanitation Checklist by ensuring all Kitchen areas are inspected
on a monthly basis.
7.Achieve departmental Budget goals by maintaining efficient cost expenditure.
8.Accurately forecast business demands on a weekly basis to ensure efficient staffing & food
production.
9.Ensure the completion & critique of the wage progress report on a weekly basis.
10.To ensure the awareness & enforcement of all S.O.P.?s.
11.To enforce operational Standards that are reviewed periodically and then updated and improved.
12.Responsible to maintain the overall welfare of our Associates by providing them with the
training and resources to take care of our guests.
13.To ensure the efficient scheduling of Associates.
14.Ensure the accurate supervising of the Associates time control and payroll systems by working with Accounting and HRD.
15.To assist the Outlet Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
16.To implement a departmental daily training program.
17.To assist in the execution of Culinary Associate reviews, ensuring appraisals in a professional and timely manner.
18.To practice ?open door? policy to all Associates.
19.To be responsible for asset management of all outlet property and facilities.
20.Conduct a preventative maintenance inspection on a monthly basis.
21.Ensure all Associates follow all job safety regulations and all hazards are reported to Loss
Prevention and Engineering.
22.Perform any reasonable request made of management which is not lift threatening or against the law.
23.Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
24.Above all, to lead by example through a ?hands on? approach to motivate our Associates to
excel.
25.Perform other duties as assigned by supervisor

รับผิดชอบในตำแหน่งงาน และทำงานให้บรรลุเป้าหมายที่กำหนด

1. เซอร์วิสชาร์จ 5,000 บาท
2. ค่าครองชีพ
3. ประกันสุขภาพประกันกลุ่ม
4. ยูนิฟอร์มพนักงานพร้อมซักรีด
5. รถรับ-ส่งพนักงาน
6. อาหารฟรี 2 มื้อ
7. ทำงาน 5 วัน หยุด 2 วัน