เข้าสู่ระบบผู้สมัครงาน
ตำแหน่งนี้ปิดรับสมัครแล้ว
หรือ
ปริญญาตรี
ไม่จำกัด
full-time
ไม่ระบุ
In cooperation with the Executive Chef, within the limits of established policies, procedure and F/B recipes oversee and direct all aspects of Kitchens operation and the Staff. Also, ensuring operating costs are minimized.
MAIN DUTIES & TASK LISTS
? Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
? Control and analyse on an on-going basis the following:
? Quality levels of production and presentation.
? Guest satisfaction.
? Merchandising and Marketing.
? Operating food cost.
? Cleanliness, sanitation, hygiene.
? Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: -
o Local requirements
o Market needs
o Competition
o Trends
o Potential costs
o Availability of food products
o Merchandising and promotion
o Inspects, when requested by Exe.Chef, perishable food items received for quality control.
o Passes on to the Exe.Chef his daily market list requirements.
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SO/ Bangkok
2 North Sathorn Road, Bangrak, Bangkok, 10500 www.facebook.com/sobangkokth
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