รายละเอียดตำแหน่ง
Last Updated : 16.01.2018 | Viewers 965
Salary : เงินเดือน |
20,001 - 25,000 (THB) |
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
Area : ปฎิบัติงานที่จังหวัด |
Chiang Mai
|
Education : การศึกษา |
No specific ไม่จำกัดวุฒิ |
Experience : ประสบการณ์การทำงาน |
5 Year (ปี) |
Gender : เพศ |
Male/Female ชาย/หญิง |
Age : อายุ |
Non-Specific ไม่จำกัดอายุ |
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
- Experience Minimum 5 years .
- Good inter-personal relationship.
- Fit and healthy.
- Minimum 25 years old.
- Good inter-personal relationship.
- Fit and healthy.
- Minimum 25 years old.
Job Details
รายละเอียดงาน
1 Assists the Executive Sous Chef in maintaining the quality food
Assists in planning, directing, controlling, coordinating and participating in the activities of all personnel engaged in cooking and food preparation
Responsible for the day to day smooth running of the Main hot kitchen trains and guides the staff to do their best at all the times Keeps excellent relations to all Cascade and Banquet outlet managers Shows himself to be a good example of a Chief and a good leader with very good job knowledge and a good conduct and positive attitude in general.
2 Supervises the chefs and kitchen staff at work and oversees the complete operation in the hot kitchen.
3 Ensure that all food prepared and served are according to the standards set by the Executive Chef.
4 Trains staff - on the job- on a daily basis
5 imparts to his staff knowledge and skills and encourages them to constantly expand knowledge by studying on their own.
6 Tastes food products regularly, rectifies the quality if necessary and instructs the Chef concerned on the spot.
7 Supervises his daily mies en place. ensuring sufficient preparations and standard size / trimming / storage. Make sure that the mies en place is ready on time before service.
8 Controls cost by exercising portion control, minimizing spoilage, wastage and over Production. Enforces that dispense of food is done only against valid captain order on the pick up counter
9 Proposes new dishes to the Executive Sous Chef, arranges for samples and food tasting. Participates actively when planning new dishes
10 Keeps abreast with the latest developments in the food! catering industry: new equipment. cooking techniques, food trends etc.
11 Estimates food consumption and requisitions food stuffs and kitchen supplies.
12 Writes Inter- Kitchen transfers
Checks goods issued from food and beverage store.
13 Familiarizes himself and trains the staff on how to react in a case of an emergency such as: Fire, gas leek, flood, burst pipe, black out etc. Knows where to find and how to handle (he nearest tire extinguisher
14 Makes sure that all machines, equipment- s. cold rooms, refrigerators, utensils etc. are in clean and in good working condition
15 Controls movement of unauthorized personnel in the kitchen
16 Works closely together with the restaurants / banquets / room service managers and follows up immediately on any special guest request! complain Co-ordinates closely with stewarding supervisor to keep in the kitchen clean and to get sufficient supplies of chinaware etc.
17 Liaises with the butcher everyday to check the products fir the buffet use.
18 Inform about repair and maintenance work to Executive Sous-Chef. Attends daily Chef- s briefings and participates in an active manner
19 Conducts regular weekly meetings with his staff to discuss happenings / messages from the Executive Chef or listen to stall problems / suggestions.
20 Inspects his staff frequently on appearance, haircut, cleanliness. hygiene etc.
21 Instructs his staff on the kitchen keys procedures and shift hand over procedures in his Kitchen.
22 Trains his staff how to handle equipment, utensils, teaches them safety standards. Makes sure that in case of accidents proper steps are being taken: first aid box, inform Executive Sons Chef, clinic, outside hospital
23 Ensures that hotel! kitchen rules and regulations are followed and takes steps for disciplinary action if necessary
24 Evaluates performance and productivity of his staff time to time with Executive Sons Chef
25 Plan stalls duty rosters, leave schedules. compensation days etc. accordingly to the business
26 Visits local markets! super markets occasionally to keep updated on the available of products. Visits to other hotels / restaurants to be able to see what our Competitors are doing
27 Reports to his superior any problems! unusual happenings. Keeps records in a log book which is submitted to Executive Chef daily
28 Performs other duties as assigned
Assists in planning, directing, controlling, coordinating and participating in the activities of all personnel engaged in cooking and food preparation
Responsible for the day to day smooth running of the Main hot kitchen trains and guides the staff to do their best at all the times Keeps excellent relations to all Cascade and Banquet outlet managers Shows himself to be a good example of a Chief and a good leader with very good job knowledge and a good conduct and positive attitude in general.
2 Supervises the chefs and kitchen staff at work and oversees the complete operation in the hot kitchen.
3 Ensure that all food prepared and served are according to the standards set by the Executive Chef.
4 Trains staff - on the job- on a daily basis
5 imparts to his staff knowledge and skills and encourages them to constantly expand knowledge by studying on their own.
6 Tastes food products regularly, rectifies the quality if necessary and instructs the Chef concerned on the spot.
7 Supervises his daily mies en place. ensuring sufficient preparations and standard size / trimming / storage. Make sure that the mies en place is ready on time before service.
8 Controls cost by exercising portion control, minimizing spoilage, wastage and over Production. Enforces that dispense of food is done only against valid captain order on the pick up counter
9 Proposes new dishes to the Executive Sous Chef, arranges for samples and food tasting. Participates actively when planning new dishes
10 Keeps abreast with the latest developments in the food! catering industry: new equipment. cooking techniques, food trends etc.
11 Estimates food consumption and requisitions food stuffs and kitchen supplies.
12 Writes Inter- Kitchen transfers
Checks goods issued from food and beverage store.
13 Familiarizes himself and trains the staff on how to react in a case of an emergency such as: Fire, gas leek, flood, burst pipe, black out etc. Knows where to find and how to handle (he nearest tire extinguisher
14 Makes sure that all machines, equipment- s. cold rooms, refrigerators, utensils etc. are in clean and in good working condition
15 Controls movement of unauthorized personnel in the kitchen
16 Works closely together with the restaurants / banquets / room service managers and follows up immediately on any special guest request! complain Co-ordinates closely with stewarding supervisor to keep in the kitchen clean and to get sufficient supplies of chinaware etc.
17 Liaises with the butcher everyday to check the products fir the buffet use.
18 Inform about repair and maintenance work to Executive Sous-Chef. Attends daily Chef- s briefings and participates in an active manner
19 Conducts regular weekly meetings with his staff to discuss happenings / messages from the Executive Chef or listen to stall problems / suggestions.
20 Inspects his staff frequently on appearance, haircut, cleanliness. hygiene etc.
21 Instructs his staff on the kitchen keys procedures and shift hand over procedures in his Kitchen.
22 Trains his staff how to handle equipment, utensils, teaches them safety standards. Makes sure that in case of accidents proper steps are being taken: first aid box, inform Executive Sons Chef, clinic, outside hospital
23 Ensures that hotel! kitchen rules and regulations are followed and takes steps for disciplinary action if necessary
24 Evaluates performance and productivity of his staff time to time with Executive Sons Chef
25 Plan stalls duty rosters, leave schedules. compensation days etc. accordingly to the business
26 Visits local markets! super markets occasionally to keep updated on the available of products. Visits to other hotels / restaurants to be able to see what our Competitors are doing
27 Reports to his superior any problems! unusual happenings. Keeps records in a log book which is submitted to Executive Chef daily
28 Performs other duties as assigned
Welfare
สวัสดิการ
- Service Charge Guarantee 3,000 Thb.
- Social Security Insurance
- Food 2 Meals / day
- Laundry
- Uniform
- Training
- Team Building
- Annual Staff party
- Monthly Staff Birthday party
- Social Security Insurance
- Food 2 Meals / day
- Laundry
- Uniform
- Training
- Team Building
- Annual Staff party
- Monthly Staff Birthday party
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