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รายละเอียดตำแหน่ง
Last Updated : 05.05.2017 | Viewers 373
| Salary : เงินเดือน |
30,001 - 40,000 (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Nakhon Pathom
|
|
Education : การศึกษา |
Vocational Certificate ปวช |
|
Experience : ประสบการณ์การทำงาน |
3 Year (ปี) |
|
Gender : เพศ |
Male/Female ชาย/หญิง |
|
Age : อายุ |
Not over 50 years old อายุไม่เกิน 50 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
Qualifications
- Preferred Thai nationality
- Age over 28 years old
- At least 2 years in management and leadership role
- International experienced at least 6 years in European &Asian cuisine, banqueting and all aspect in kitchen
- Good communication in English, reading, writing and speaking
- Good in computer skills, word, excel and power point
- Good personality with excellent communication and strong service-minded
- Strong leadership, coaching motivation, interpersonal& coordination, good problem solving skill and conflict management skill
- Preferred Thai nationality
- Age over 28 years old
- At least 2 years in management and leadership role
- International experienced at least 6 years in European &Asian cuisine, banqueting and all aspect in kitchen
- Good communication in English, reading, writing and speaking
- Good in computer skills, word, excel and power point
- Good personality with excellent communication and strong service-minded
- Strong leadership, coaching motivation, interpersonal& coordination, good problem solving skill and conflict management skill
Job Details
รายละเอียดงาน
Operational Responsibilities
1. Assists the Chef de cuisine in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
Assisting chef de cuisine to prepare on the reports as the following
a. Food cost daily report
b. Purchasing daily report
c. Inventory monthly report
d. Maintenance daily report
e. Operations daily report
2. Assists the Chef de cuisine in controlling and analyzing, on an on-going basis, the following:
a. Quality levels of production and presentation in their respective areas.
b. Guest satisfaction
c. Cleanliness, sanitation, and hygiene.
d. Ensures optimum performance in all of the above areas as assigned.
4. Assists the Chef de cuisine in the production, preparation and presentation of all food items to ensure highest quality at all times.
5. Assists in maintaining effective employee relations.
6. Assists with Banqueting when required.
7. Assists the Chef de cuisine in conducting formal and on-the- job training sessions for kitchen employees.
8. Assists the Chef de cuisine in the completion of market lists in accordance with good quality and quantity standards. Checks perishable food items received for quantity and quality standards.
9. Informs on a daily basis the Chef de cuisine of all relevant information in operational and personal matters, including information which does not require the Chef de cuisine- s action.
10. Assists the Chef de cuisine with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
11. Provides hands on supervision and assistance in all Kitchen areas assigned by Chef de cuisine and F&B operations manager.
12. To relief Chef de cuisine- s duty when is absent
13. Performs related duties and special projects as assigned.
1. Assists the Chef de cuisine in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
Assisting chef de cuisine to prepare on the reports as the following
a. Food cost daily report
b. Purchasing daily report
c. Inventory monthly report
d. Maintenance daily report
e. Operations daily report
2. Assists the Chef de cuisine in controlling and analyzing, on an on-going basis, the following:
a. Quality levels of production and presentation in their respective areas.
b. Guest satisfaction
c. Cleanliness, sanitation, and hygiene.
d. Ensures optimum performance in all of the above areas as assigned.
4. Assists the Chef de cuisine in the production, preparation and presentation of all food items to ensure highest quality at all times.
5. Assists in maintaining effective employee relations.
6. Assists with Banqueting when required.
7. Assists the Chef de cuisine in conducting formal and on-the- job training sessions for kitchen employees.
8. Assists the Chef de cuisine in the completion of market lists in accordance with good quality and quantity standards. Checks perishable food items received for quantity and quality standards.
9. Informs on a daily basis the Chef de cuisine of all relevant information in operational and personal matters, including information which does not require the Chef de cuisine- s action.
10. Assists the Chef de cuisine with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
11. Provides hands on supervision and assistance in all Kitchen areas assigned by Chef de cuisine and F&B operations manager.
12. To relief Chef de cuisine- s duty when is absent
13. Performs related duties and special projects as assigned.
Welfare
สวัสดิการ
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