Executive Chef/Sous Chef

1.Supervsior people development skills.
2.Team Player approach to duties.
3.Quality and cast conscious.

1. Liaises with senior chefs with respect to future promotional food items to enhance our
hotel reputation in the local market.
2. Assistant The Executive Sous Chef in establishing plan for team members.
3. Liaise with restaurant service team members to gain guest feel back.
4. Together with the Executive Sous Chef, Sous chef and outlet Chef ensures all new recipes
and menu items are photographed and dated for compilation along with nutritional
breakdown and dish description and history.
5. Ensure the correct rotation of perishable food staff to ensure maximum fresh ness and
quality of product in refrigerators and store areas.
6. Prepare the daily market as required taking into account costs and business levels.
7. Ensure all food is wrapped, stored and correctly labeled.
8. Check and submits all Inter?kitchen food store transfers for approval from the Executive
Sous Chef.
9. Ensure Personal work area is hygienic and organized at all times.
10. Attend any training courses deemed necessary for personal development.
11. Check and arranges contents of food store and refrigerators food items to ensure
correct stock rotation and freshness of perishable products.
12. Attends any training sessions as required.
13. Ensures all necessary inter kitchen transfers are recorded and auctioned correctly on
each shift.

1.ชุดพนักงาน 3 ชุด
2.อาหารกลางวัน
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