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•Responsible for all the Restaurant and food related areas operational points and standards
•负责所有餐厅和食品相关领域操作点和标准。
•Responsible for all Thai food in all relevant F&B outlets.
•负责在餐饮各部门的所有泰式食物。
•Conducts daily Kitchen briefing
•进行日常厨房短会。
•Ensures operation is running smoothly at all times
•确保操作过程一直平稳运行。
•Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation of Thai cuisine.
•熟练掌握泰厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。
•Coordinate functions and activities with Executive Chef/ Executive Chinese Chef &Banquet Chef
•协调作用和配合行政总厨或者中厨行政总厨和宴会厨师的活动。
•Ensures food quality and food production standard practices are well maintained at all times
•确保食品质量和食品出品标准操作都得到良好的维持。
•Ensures that production is done according to the standard recipes at all times
•确保出品都是根据标准的食谱所做。
•Assist or execute inspections of physical aspects of the preparation areas
•协助或执行对准备区域的物理方面的检查。
•Attends to clients’ food tastings/or as required by guests
•参与客户的试菜/或满足客人的要求。
•Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times
•执行食品安全和卫生/危害分析和关键环节控制点程序
•标准和政策。
•Establishes and maintain effective employee relations in the department
•建立和维护部门内有利的员工关系。
•Conduct monthly food inventory of respective department with the Finance Representative
•每月和财务代表一起盘点负责自己部门食品库存。
•Perform any other duties assigned by the Chef
•执行上级交办的其他任务
•Responsible for the Implementation of menus under the direct supervision of the Chef.
•在上级厨师长的直接监督下,负责菜单的执行。
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