รายละเอียด

1) To handle customer relation, be responsible for guest comment.
2) To propose requisition according to the daily basic business, control stock, expiry date of product, quality of food.

3) To report daily to Chef de cuisine on daily operation.

4) To control and maintain all equipment handling with safety procedure and hygiene.

5) To participate to all training program and conduct classes in regard to Preparation and standard as per schedule made.

6) To keep standard for all recipes and insures adherence for any menu or dishes in his outlet.
7) To control his food cost on line and food production rotation.
8) To assume the duties and responsibility of the Thai chef during his absence.
9) To coordinate with Thai chef for all menu, carte or
Promotion
10) To maintain discipline and grooming in his kitchen.
11) To schedule working time according to his duty roster.
12) To maintain good relation with the management and staff.
13) To have good communication with other kitchen and staff.
14) To assist trainee and staff in his s kitchen and restaurant for any menu.