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รายละเอียดตำแหน่ง
Last Updated : 02.05.2018 | Viewers 1,263
| Salary : เงินเดือน |
15,001 - 20,000 (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
|
Education : การศึกษา |
Bachelor's Degree ปริญญาตรี |
|
Experience : ประสบการณ์การทำงาน |
3 Year (ปี) |
|
Gender : เพศ |
Male/Female ชาย/หญิง |
|
Age : อายุ |
Not over 40 years old อายุไม่เกิน 40 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
- Male/Female
- Age over 40 yrs.
- European cuisine with experience not less than 3 years
- Able to work on shift
- Male/Female
- Age over 40 yrs.
- European cuisine with experience not less than 3 years
- Able to work on shift
Job Details
รายละเอียดงาน
- To maintain a high standard as specified work in accordance with the Head Chef- s instructions.
- To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your Chef de Partie, Sous Chef or the Executive Chef.
- To aid in achieving food cost, kitchen standard and overall objectives and helping Commis Chefs learn to improve their ability.
- To keep high standards of personal hygiene, clean uniform and overall camaraderie.
- To keep high standards of cleanliness on section were employed, also to assist in any
job regarding hygiene, cleanliness asked for by Sous Chefs/ Executive Chef.
- To have full knowledge have and be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction.
- To have a committed approach to the development of creative service in the kitchen.
- To comply with all Hotel and Company policies.
- To be responsible, whilst liaising with the Executive Chef for your own development.
- To carry out any reasonable duty to assist in the smooth running of the Company.
- To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your Chef de Partie, Sous Chef or the Executive Chef.
- To aid in achieving food cost, kitchen standard and overall objectives and helping Commis Chefs learn to improve their ability.
- To keep high standards of personal hygiene, clean uniform and overall camaraderie.
- To keep high standards of cleanliness on section were employed, also to assist in any
job regarding hygiene, cleanliness asked for by Sous Chefs/ Executive Chef.
- To have full knowledge have and be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction.
- To have a committed approach to the development of creative service in the kitchen.
- To comply with all Hotel and Company policies.
- To be responsible, whilst liaising with the Executive Chef for your own development.
- To carry out any reasonable duty to assist in the smooth running of the Company.
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