ตำแหน่ง Executive Chef

บริษัท AVANI Khon Kaen Hotel & Convention Centre

ที่อยู่บริษัท 999 Moo 4, Prachasamosorn Road, Khon Kaen 40000, Thailand

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Cost Control menu planning kitchen management Thai food, Asian food and linter menu

Kitchen management

• Preparing food for the café, conference and restaurants requirements
Including Compiling menu items for service.
• Ensuring kitchen areas and equipment are maintained to the highest
Possible standard of cleanliness and safety.
• Under the supervision of Director of Food and Beverage
• Quality, stock control, portion control and minimizing wastage.
• In the absence of the placing food orders with suppliers
And ensuring food deliveries are handled and stored correctly.
• Working alongside all members of the kitchen team to ensure standards

ตำแหน่ง Executive Chef

บริษัท Ambassador Hotel Bangkok

ที่อยู่บริษัท 171 Soi Sukhumvit 11, Khlong Toei Nuea, Watthana, Bangkok 10110

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Cost Control menu planning kitchen management Thai food, Asian food and linter menu

Kitchen management

• Preparing food for the café, conference and restaurants requirements
Including Compiling menu items for service.
• Ensuring kitchen areas and equipment are maintained to the highest
Possible standard of cleanliness and safety.
• Under the supervision of Director of Food and Beverage
• Quality, stock control, portion control and minimizing wastage.
• In the absence of the placing food orders with suppliers
And ensuring food deliveries are handled and stored correctly.
• Working alongside all members of the kitchen team to ensure standards

ตำแหน่ง Executive Chef

บริษัท Dusit Princess Chiang Mai

ที่อยู่บริษัท 112 Changklan Rd, Tambon Chang Khlan, Mueang Chiang Mai District, Chiang Mai 50100

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Cost Control menu planning kitchen management Thai food, Asian food and linter menu

Kitchen management

• Preparing food for the café, conference and restaurants requirements
Including Compiling menu items for service.
• Ensuring kitchen areas and equipment are maintained to the highest
Possible standard of cleanliness and safety.
• Under the supervision of Director of Food and Beverage
• Quality, stock control, portion control and minimizing wastage.
• In the absence of the placing food orders with suppliers
And ensuring food deliveries are handled and stored correctly.
• Working alongside all members of the kitchen team to ensure standards

สถาบัน Department of skill Development, ministry of labour

หลักสูตร commercial cooking

สถาบัน ServSafe International

หลักสูตร ServSafe​ Food safety Certificate

สถาบัน White Heritage

หลักสูตร เจ้าหน้าที่ความปลอดภัยในการทำงานระดับบริหาร