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รายละเอียดตำแหน่ง
Last Updated : 13.07.2018 | Viewers 1,781
| Salary : เงินเดือน |
N/A (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Pranburi
|
|
Education : การศึกษา |
High School Education มัธยมศึกษาตอนปลาย |
|
Experience : ประสบการณ์การทำงาน |
0 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
1. In charge of running the day-to-day operation in his/her assigned areas.
2. Maintains good relationship with Chef de Cuisine/Sous Chef, other Culinary Departments, F&B Supervisors and Stewarding.
3. Conducts training on all related food preparations, hygiene and grooming standards in conjunction with Chef de Cuisine/Sous Chef.
4. Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.
5. Directs production of daily food preparation and its coordination in his/her area.
6. Assists Chef de Cuisine/Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
7. Checks food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.
8. Is concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
9. Checks standard and quality of mise en place and meets with Chef de Cuisine/Sous Chef to plan daily food and beverage activities.
10. Attends Culinary Meetings and counsels subordinate Hosts if necessary.
11. Keeps Chef de Cuisine/Sous Chef informed about all aspects of assigned section, including equipment, working environment, Host issues and departmental relations
12. Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by resort policy.
2. Maintains good relationship with Chef de Cuisine/Sous Chef, other Culinary Departments, F&B Supervisors and Stewarding.
3. Conducts training on all related food preparations, hygiene and grooming standards in conjunction with Chef de Cuisine/Sous Chef.
4. Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.
5. Directs production of daily food preparation and its coordination in his/her area.
6. Assists Chef de Cuisine/Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
7. Checks food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.
8. Is concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
9. Checks standard and quality of mise en place and meets with Chef de Cuisine/Sous Chef to plan daily food and beverage activities.
10. Attends Culinary Meetings and counsels subordinate Hosts if necessary.
11. Keeps Chef de Cuisine/Sous Chef informed about all aspects of assigned section, including equipment, working environment, Host issues and departmental relations
12. Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by resort policy.
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ตำแหน่งงานอื่นๆ ของบริษัทนี้
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