รายละเอียด

Key task หน้าที่
1. Control mise en place to ensure sufficient stock is available for efficient service operations.
2. Monitor stock levels to ensure they align with occupancy and service demands.
3. Maintain high food quality standards and promptly report any issues to your direct supervisor.
4. Consistently uphold high hygiene standards in the kitchen and report any hygiene concerns to the Chief Steward.
5. Immediately report to your direct supervisor if any food items are spoiled or unsuitable for sale.
6. Regularly report cost results as required.
7. Inspect kitchen equipment daily and report any issues via the message box; also inform your direct supervisor.
8. Collaborate efficiently with the Food & Beverage team and share relevant feedback.
9. Monitor work efficiency and food taste with your subordinates to ensure food is served according to standards.
10. Accurately record the appropriate levels of goods in the system.
11. Provide daily training sessions to your subordinates.
Key Desire Outcome ผลลัพธ์ที่ต้องการ
1. Ensure to cook/ prepare the food in high level of hygiene
2. Able to provide/ report guest needed during buffet.
3. Control the stock of the outlet that you are responsible for.
4. Maintain cleanliness to prevent cross-contamination in the outlets you are responsible for.
5. Verify the accuracy of purchase orders / and store withdrawals before forwarding to the Cost department.
6. Able to perform/teach Thai cooking class for our guest
7. Report any problems to Sous Chef / Executive Sous Chef



Primary Competency สมรรถนะหลัก
1. Able to use computer systems in basic programs.
2. Have basic knowledge of MC program.
3. Understand and undergo hygiene standard
4. Understand and communicate in English with guests.
5. Passion for cooking/ new culinary trends
6. Always positive attitude
7. Perfect hygiene practices
8. Eager to improve