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รายละเอียดตำแหน่ง
Last Updated : 05.04.2018 | Viewers 839
| Salary : เงินเดือน |
N/A (THB) |
|
Types of employees : ประเภทงาน |
Full-time เต็มเวลา |
|
Area : ปฎิบัติงานที่จังหวัด |
Pranburi
|
|
Education : การศึกษา |
High School Education มัธยมศึกษาตอนปลาย |
|
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
Duties & Responsibilities:
- Responsible for preparation of all foods in his/her assigned section.
- Prevents food spoilage through daily checks and ensures that all incoming and outgoing food items are up to standards set by the Executive Chef.
- Checks the quality of raw materials in his/her assigned area, as well as their storage, handling and usage.
- Produces all the required food items to standard and in a timely manner.
- Maintains a consistent quality and continuously shows efforts to improve consistency of products produced.
- Prepares all mise-en-place and meets with Chef de Partie/Demi Chef to obtain assignments for the shift.
- Keeps superiors informed about all aspects of assigned section, including equipment and working environment.
- Prepared and knowledgeable of all recipes, presentations and taste of dishes on the menu.
- Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
- Performs additional duties as directed by supervisors.
- Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
- Is fully conversant with all health and safety, fire and emergency procedures.
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Is polite and professional in any situation where the image or regulation of the resort is represented.
- Attends meetings and training as required by supervisors.
- Responsible for preparation of all foods in his/her assigned section.
- Prevents food spoilage through daily checks and ensures that all incoming and outgoing food items are up to standards set by the Executive Chef.
- Checks the quality of raw materials in his/her assigned area, as well as their storage, handling and usage.
- Produces all the required food items to standard and in a timely manner.
- Maintains a consistent quality and continuously shows efforts to improve consistency of products produced.
- Prepares all mise-en-place and meets with Chef de Partie/Demi Chef to obtain assignments for the shift.
- Keeps superiors informed about all aspects of assigned section, including equipment and working environment.
- Prepared and knowledgeable of all recipes, presentations and taste of dishes on the menu.
- Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
- Performs additional duties as directed by supervisors.
- Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
- Is fully conversant with all health and safety, fire and emergency procedures.
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Is polite and professional in any situation where the image or regulation of the resort is represented.
- Attends meetings and training as required by supervisors.
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