รายละเอียด

Key task หน้าที่
1. Ensure that all outlets are cleaned as per regulations/ buffet line must be spotless before buffet opening
2. Control stock of containers and glasses and take care of loss and breakage of all containers.
3. Control stock of chemicals and liquids and their proper use.
4. Always take care of the quality control of dishwasher equipment and ice marchine, glassware and cups.
5. Create and implement annual training plans
6. Take care of the counting of department assets according to the accounting department's delivery schedule.
7. Manage kitchen cleaning and waste disposal
8. Check and maintain the department's washing equipment and take care of the repair of various kitchen appliances (report internal/external repairs) and find replacement equipment.
9. Regularly check the work of operational staff.
10. Manage the service schedule of Pest Control Company.
11. Plan the use of equipment and containers, including the arrangement and decoration of the daily buffet line, including all types of banquets
12. Able to use computer systems in basic programs


Key Desire Outcome ผลลัพธ์ที่ต้องการ
1. Report any problems with washing equipment / cleaning equipment to Executive Chef / Executice Sous chef
2. Maintain and care for dishwashers and ice marchine, including recording various operations related to HACCP.
3. Maintain cleanliness and cleaning schedule of all kitchen areas.
4. Check all chemical and liquid purchases.
5. Check/record various safety documents related to HACCP.
6. Plan and report the ordering of equipment and containers.
7. Provide support for ordering and repairing kitchen equipment to steward team.
8. Provide hygiene training / chemical use for every steward


Primary Competency สมรรถนะหลัก
1. Demonstrate strong leadership skills and maintain effective communication with the team.
2. Be proficient in commonly used computer programs, including Excel and Word.
3. Possess in-depth knowledge of the MC program.
4. Understand and complete advanced hygiene training.
5. Plan and manage daily, weekly, monthly, and yearly expenses effectively.
6. Maintain excellent cleanliness standards with a sharp eye for detail.
7. Develop practical concepts and ideas that can be implemented in operations.
8. Strengthen training skills by applying the “Train the Trainer” approach and continually seeking improvement.