- 1
- 2
- 3
- 4
- 5
รายละเอียดตำแหน่ง
Last Updated : 11.09.2017 | Viewers 474
| Salary : เงินเดือน |
N/A (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Bangkok
|
|
Education : การศึกษา |
No specific ไม่จำกัดวุฒิ |
|
Experience : ประสบการณ์การทำงาน |
1 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 Details
รายละเอียดงาน
GENERAL MISSION:
1. Assists in all food preparation and runs the station that you are assigned to efficiently.
2. Performs all types of food preparation as instructed by Chef de Partie in a professional way to ensure quality and consistency, is fully responsible for your assigned section.
3. Assists in performing the various culinary activities in a designed kitchen.
RESPONSIBILITIES AND MEANS:
1. Assists your superiors for daily mise en place, any function orders, cost control procedures and instructions.
2. Keeps your working area clean.
3. Maintains all equipments and utensils for long lasting use.
4. Assists on checking temperature of cold rooms, freezers and reports any discrepancy to other superiors.
5. Follows the hotel- s rules and regulations strictly.
6. Assists on preparation of side dishes and food presentation.
7. Performs duties common to all rank and file and non-supervisory personnel and other duties as may be assigned.
8. Prepares soup stock, all ingredients of cooking as per order of Chef de Partie.
9. Prepares ingredients of sauces, dressings for your superior.
10. Peels, cuts and shapes potatoes.
11. Keeps all kinds of food in clean and organized fridges.
12. Ensures the overall cleanliness, the health and safety aspects of hygiene standard in the kitchen are maintained at all times.
13. Manages times through effective planning of work, maintaining a high level of productivity.
14. Assists in ensuring all menu items are available in service areas throughout service times, using methods of batch cooking where suitable and that any foods cooked in advance is correctly.
15. Responsible for proper storage, labeling and uses of all food supplies to prevent unnecessary spoilage and maintain cost control.
16. Works closely with Chef de Partie to ensure that the kitchen is running smoothly and efficiently.
17. Consults daily cuisine on the daily requirements, functions and last minutes events.
18. Supports decisions made and adapts to changes, showing flexibility and enthusiasm.
19. Fills daily time sheet correctly on daily basis.
20. Promotes efficiency, confidence, courtesy and an extremely high standard of social skills.
1. Assists in all food preparation and runs the station that you are assigned to efficiently.
2. Performs all types of food preparation as instructed by Chef de Partie in a professional way to ensure quality and consistency, is fully responsible for your assigned section.
3. Assists in performing the various culinary activities in a designed kitchen.
RESPONSIBILITIES AND MEANS:
1. Assists your superiors for daily mise en place, any function orders, cost control procedures and instructions.
2. Keeps your working area clean.
3. Maintains all equipments and utensils for long lasting use.
4. Assists on checking temperature of cold rooms, freezers and reports any discrepancy to other superiors.
5. Follows the hotel- s rules and regulations strictly.
6. Assists on preparation of side dishes and food presentation.
7. Performs duties common to all rank and file and non-supervisory personnel and other duties as may be assigned.
8. Prepares soup stock, all ingredients of cooking as per order of Chef de Partie.
9. Prepares ingredients of sauces, dressings for your superior.
10. Peels, cuts and shapes potatoes.
11. Keeps all kinds of food in clean and organized fridges.
12. Ensures the overall cleanliness, the health and safety aspects of hygiene standard in the kitchen are maintained at all times.
13. Manages times through effective planning of work, maintaining a high level of productivity.
14. Assists in ensuring all menu items are available in service areas throughout service times, using methods of batch cooking where suitable and that any foods cooked in advance is correctly.
15. Responsible for proper storage, labeling and uses of all food supplies to prevent unnecessary spoilage and maintain cost control.
16. Works closely with Chef de Partie to ensure that the kitchen is running smoothly and efficiently.
17. Consults daily cuisine on the daily requirements, functions and last minutes events.
18. Supports decisions made and adapts to changes, showing flexibility and enthusiasm.
19. Fills daily time sheet correctly on daily basis.
20. Promotes efficiency, confidence, courtesy and an extremely high standard of social skills.
Welfare
สวัสดิการ
1. Training & Education
2. 5 days working / 2 days off
3. Service Charge
4. Provident Fund
5. Social Security
6. Public Holiday
7. Annual Leave
8. Birthday Leave and Gift
9. Wedding , New born and Funeral remuneration
10. Annual Physical Check up
11. 25% Discount off on All F&B Outlets
12. Special rate for Accommodation
2. 5 days working / 2 days off
3. Service Charge
4. Provident Fund
5. Social Security
6. Public Holiday
7. Annual Leave
8. Birthday Leave and Gift
9. Wedding , New born and Funeral remuneration
10. Annual Physical Check up
11. 25% Discount off on All F&B Outlets
12. Special rate for Accommodation
ประกาศนี้ปิดรับสมัครเรียบร้อยแล้ว!
ตำแหน่งงานอื่นๆ ของบริษัทนี้
| --- ไม่มีประกาศ --- |
