Commis B

- Experience at least 3 years in Airline Catering, Gastronomies Business or Hotel Industry with big Banquet facilities, in the Hot kitchens.
- Recipe and general Cooking knowledge of Asian, Western and Ethnic, as well as Special Dietary Food, related to Hot, Cold or Bakery-Pastry Production, plus knowledge of local Thai food trends would be a distinctive advantage
- Possess proficiency in English language for reading, listening, speaking, and writing related to Food Production and menu and specifications reading would be welcome
- Basic Computer skill in Microsoft appliances, analytical flair and logistic knowledge would be an asset above others
- Physically fit and mentally fit, to work under time pressure and with limited resources, within a given shift during day or night times
- Able to work long hours due to shift works and overtimes requests frequently due to the nature of the business
- Good Organizing and coordination skills, and able to work with a large workforce of lower leveled education

Production Hot Kitchen Specifications
- Ensure Total quality production, cost effectively controlled, in time and actual demand, up to customers specifications, and as per orders received day by day and shift by shift

Hygiene
- Follow Up and comply with the Production at your kitchen assigned, according to the latest BAC-USM Food Safety & Hygiene Procedures and control points already issued or under implementation, particular drawing and enforcing GMP- s HACCP- s SOP- s and CCP- s

Training-Responsibility-Authority
- Participate and assist the Commis A and Demi Chef de Partie Kitchen, in training programs, held internally or externally, and execute the learned effectively. Through training gain knowledge you will apply and be responsible for, and ultimately gain authority to enforce the gained knowledge

Food Presentations and Processes.
- To assist the Commis A and Demi Chef de Partie of Kitchen in Food Presentations, the preparation works, and total compliance of newly requested menus of customers or potential customers to be shown in time and completeness of customers requests, if so required and ordered to do so by your kitchen superiors.

Leadership
- Ensure and practice an open two-way-communication with Superiors, Peers and Subordinates at all times you are on duty.
- Lead and assist all your subordinates during the day to day operations of the Hot Kitchen, by reporting to the Commis A and Demi Chef de Partie in charge of your shift, or the Head Chef of the Hot Kitchen
- Enforce goals and timelines as agreed upon by all internal customers, the company and the various Departments

Cost Control
- Assist the Commis A and Demi Chef de Partie Kitchen in the day-to-day planning and control of Specifications compliance with the producing workforce, in quantity and numbers of employees required for the daily tasks.

- ค่าครองชีพ
- ค่าที่พัก
- ค่าทำงานผลัดกลางคืน(ถ้ามี)
- ชุดพนักงานพร้อมบริการซักรีด
- กองทุนสำรองเลี้ยงชีพ
- วันหยุดประจำปี
- ค่าทันตกรรม
- ค่ารับขวัญบุตร
- ค่าเดินทาง
- บริการอาหารพนักงานฟรี
- ประกันสุขภาพ/ประกันชีวิต/ประกันสังคม
- ตั๋วเครื่องบินไป-กลับ สายการบินบางกอกแอร์เวย์
- และอื่นๆ