รายละเอียด

Key Responsibilities:
Menu Planning: Plan nutritious, diverse, and appetizing daily menus for staff, ensuring variety and adherence to nutritional standards.

Quality Control: Maintain high standards of food preparation, presentation, and hygiene in accordance with HACCP and hotel safety regulations.

Cost Management: Monitor food costs, manage inventory, and minimize waste through effective portion control and stock management.

Team Leadership: Supervise, train, and motivate the canteen kitchen team to ensure efficient daily operations and a positive work environment.

Feedback & Engagement: Actively seek feedback from staff regarding food quality and variety, and incorporate these insights into future menu planning to boost employee morale.

Hygiene & Safety: Ensure the kitchen area, equipment, and storage facilities are kept clean and sanitized at all times.

Qualifications:
Experience: At least 3-5 years of professional culinary experience, with a proven track record in high-volume food production (preferably staff canteen or institutional catering).

Education: Culinary degree or certification from a reputable culinary institution.

Skills:
-Strong knowledge of various cooking techniques and cuisines.

-Good understanding of food cost control and inventory management.

-Excellent leadership and communication skills, with the ability to manage a team.

-Commitment to maintaining high food safety and sanitation standards.

Personal Attributes:
-Reliable, organized, and capable of working in a fast-paced environment.

-Passion for cooking and a genuine desire to contribute to staff well-being.

-Flexible and willing to adapt to changing operational needs.