Sous Chef (Banquet) โรงแรม เดอะ รีเจ้นท์ ชะอำ

+ Review banquet event orders (BEO) on a daily basis and make note of any changes.
+ Brief the banquet kitchen staff daily about the upcoming and current functions.
+ Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
+ Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
+ Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.