Executive Chef

Supervises preparation of all food products and ensures superior quality meals are produced in accordance with forecasted cost and to the satisfaction of the clients.

1. Is responsible for professional staffing within the limits of the staffing guide
2. Controls costs in aspects to purchasing, storing, production, wastage etc.
3. Constantly creates new products and maintains high standards.
4. Ensures adherence to minimum standards.
5. Consults and advises the banquet manager in regard to banquet activities.
6. Consults and advised Chief engineer on all matters pertaining to maintenance of the food production department.
7. Works closely with F&B cost controller in regard to food cost, storing, issuing etc.
8. With purchasing manager matter relative to purchases of high quality products.
9. Is actively involved in menu planning, considering popularity and variety of dishes in
accordance with market conditions.
10. Prepares standard recipes for all menu items
11. Meets with banquet office daily in regard to banquet activities and requirements.
12. Supervises receiving of food items in regard to quality.

สวัสดิการ
-กองทุนประกันสังคม
-กองทุนทดแทน
-ตรวจสุขภาพประจำปี
-เงินช่วยเหลือกรณีมรณกรรม
-ชุดยูนิฟอร์ม
-ทำงาน 5 วัน หยุด 2 วันต่อสัปดาห์