Demi Chef De Partie

1. Junior Supervisor.
2.Team Player approach to duties.
3.Quality and cast conscious.

1. Perform all types of food preparation as instructed by the chef de partie in a professional way to ensure quality and consistency, is fully responsible for his assigned section, when chef de partie is absent.
2. Supply enough mise-en-place and ensure smooth operation. Assist Chef de Partie to run his section efficiently.
3. Delegate work to his subordinates and ensure that his orders are carried out to hotel standards.
4. Check fridges and area thoroughly to avoid spoilage.
5. Prepare food requisition storeroom when Chef de Partie is absent.
6. Check punctuality of all staff assigned to him.
7. Perform any other duties as assigned by supervisor.
8. Operate all utensils and machinery in his assigned section.
9. Train subordinates continuously in order to upgrade quality and production in a professional way.
10. Responsible for the wastage and try to minimumize the spoilage.
11. Delegates work to his subordinates in order to run uninterrupted. Checks preparation and work done to ensure quality.
12. Establishes and maintains good relationships in his section. Follows hotel policies at all times
13. Keeps good relationships with all staff at all times.
14. Performs any other duties as assigned by superiors. Perform any other duties as assigned by supervisor.

1.ชุดพนักงาน 3 ชุด
2.ประกันสังคม
3.หอพักสำหรับพนักงานทุกระดับ
4.ประกันสังคม
5. วันหยุดประจำสัปดาห์ 4 วันต่อเดือน
6. วันหยุดตามประเพณี 13 วันต่อปี
7. วันหยุดพักร้อนประจำปี
8. ทำงานวันละ 9 ชม. รวมเวลาพัก 1 ชม.
9. อื่น ๆ ถ้ามี เพิ่มเติม