ตำแหน่ง Executive Chef

บริษัท The Regent Cha-am Beach Resort and The Regent Chalet

ที่อยู่บริษัท ชะอำ เพชรบุรี

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Overlooking on entire kitchen operation for hotel outlets – mainly focusing on for Restaurant (International), Lobby Lounge, Room service (For both Hotel & Residence guests), Pool Side and Banqueting.
Fully responsible of kitchen operation in of Executive Chef.
Estimating market list.
Working along with purchasing manager on qualities of products and pricing comparison.
Working along with food safety HACCP accordingly.
Control well par stock and slow moving in cold room and store.
Supervise lay out, action plan, dry run, trial run, dummy run for any function.
Conducting ‘Chefs Table’ – designing the menu depending on the requirement of guests
Creating menus (including banquet menus), designing of amenities
Food costing, inventory, cost control and guess-estimate
Conducting training for the staffs & running daily briefing
Planning of banqueting, outside catering and private function
Manage and plan staff’s roster and vacations including appraisal
Working along with F&B Director with food promotion and response to their special request

ตำแหน่ง Executive Sous Chef

บริษัท Pullman Bangkok Grande Sukhumvit

ที่อยู่บริษัท กรุงเทพหมานคร

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Overlooking on entire kitchen operation for hotel outlets – mainly focusing on for Restaurant (International), Lobby Lounge, Room service (For both Hotel & Residence guests), Pool Side and Banqueting.
Assisting Executive sous chef at all times.
Fully responsible of kitchen operation in absence of Executive Chef.
Estimating market list.
Working along with purchasing manager on qualities of products and pricing comparison.
Working along with food safety HACCP accordingly.
Control well par stock and slow moving in cold room and store.
Supervise lay out, action plan, dry run, trial run, dummy run for any function and Sunday Branch.
Conducting ‘Chefs Table’ – designing the menu depending on the requirement of guests
Creating menus (including banquet menus), designing of amenities
Food costing, inventory, cost control and guess-estimate
Conducting training for the staffs & running daily briefing
Planning of banqueting, outside catering and private function
Manage and plan staff’s roster and vacations including appraisal
Working along with F&B Director with food promotion and response to their special request

ตำแหน่ง Executive Sous Chef

บริษัท The Sukhothai hotel Bangkok

ที่อยู่บริษัท กรุงเทพมหานคร

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Overlooking on entire kitchen operation for hotel outlets – mainly focusing on for Restaurant (International), Lobby Lounge, Room service (For both Hotel & Residence guests), Pool Side and Banqueting.
Assisting Executive sous chef at all times.
Fully responsible of kitchen operation in absence of Executive Chef.
Estimating market list.
Working along with purchasing manager on qualities of products and pricing comparison.
Working along with food safety HACCP accordingly.
Control well par stock and slow moving in cold room and store.
Supervise lay out, action plan, dry run, trial run, dummy run for any function and Sunday Branch.
Conducting ‘Chefs Table’ – designing the menu depending on the requirement of guests
Creating menus (including banquet menus), designing of amenities
Food costing, inventory, cost control and guess-estimate
Conducting training for the staffs & running daily briefing
Planning of banqueting, outside catering and private function
Manage and plan staff’s roster and vacations including appraisal
Working along with F&B Director with food promotion and response to their special request