ตำแหน่ง Executive Chef

บริษัท Galaxy Casino Poipet

ที่อยู่บริษัท Poipet Cambodia

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Directly responsible for Main Kitchen Culinary areas, ensuring a smooth running,
profitable operation within the framework of the Hotel.
Maintain the hotel's cuisine concepts and standards for food preparation and presentation.
Maintain food cost by ensur9ing that proper preparation, inventory, requisition, food pars
and control systems are in place in all food operations areas.
Enforce the hotel food preparation and presentation guidelines to ensure consistent quality
culinary offerings to our guests.
Maintain food safety & protection. All food in working areas should be in compliance with
food handling techniques, to include dating, proper storage, rotation, etc. Maintain the
basic food safety and sanitation in accordance with the company policies.
Enforce Sanitation Checklist by having all Kitchens inspected on a monthly basis.
Achieve departmental Budget goals by maintaining efficient cost expenditure.
To accurately forecast business demands on a weekly basis to ensure efficient staffing &
food production.
To supervise the completion of the wage progress report on a weekly basis and critique
discrepancies.
To be responsible for all accounting and billing procedures within the culinary operation.
To ensure the awareness & enforcement of all S.O.P.
To enforce operational Standards that are reviewed periodically and then updated and
improved.
Responsible to maintain the overall welfare of our Associates by providing them with the
training and resources to take care of our guests.
To ensure the efficient scheduling of management and associates.
To be responsible for the accurate supervision of the associate time control and payroll
systems by working with Accounting and HRD.
To develop and implement Manager, Supervisor & Associate training plans on a quarterly
basis in conjunction with HRD.
To implement a departmental daily training program.
To execution of Culinary Management & Associate reviews, ensuring appraisals in a
professional and timely manner.
To supervise all aspects of Associate management including hiring and discipline in
conjunction.
To train subordinate managers and supervisors in effective “coaching and counseling”
and the correct process of progressive discipline.
To practice menu standard to all Associates.
Periodically plan outside Associates activity to promote teamwork.
To be responsible for maintaining outlet safety at all times.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection on a monthly basis.
Promote positive inter-departmental relations through candid communication and
cooperation.

ตำแหน่ง Executive Chef

บริษัท All Good Cacao Bistro

ที่อยู่บริษัท 2/2-3 ซอยสีลม 19 ถนนสีลม เขตบางรัก กรุงเทพมหานคร

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Directly responsible for Main Kitchen Culinary areas, ensuring a smooth running,
profitable operation within the framework of the Hotel.
Maintain the hotel's cuisine concepts and standards for food preparation and presentation.
Maintain food cost by ensur9ing that proper preparation, inventory, requisition, food pars
and control systems are in place in all food operations areas.
Enforce the hotel food preparation and presentation guidelines to ensure consistent quality
culinary offerings to our guests.
Maintain food safety & protection. All food in working areas should be in compliance with
food handling techniques, to include dating, proper storage, rotation, etc. Maintain the
basic food safety and sanitation in accordance with the company policies.
Enforce Sanitation Checklist by having all Kitchens inspected on a monthly basis.
Achieve departmental Budget goals by maintaining efficient cost expenditure.
To accurately forecast business demands on a weekly basis to ensure efficient staffing &
food production.
To supervise the completion of the wage progress report on a weekly basis and critique
discrepancies.
To be responsible for all accounting and billing procedures within the culinary operation.
To ensure the awareness & enforcement of all S.O.P.
To enforce operational Standards that are reviewed periodically and then updated and
improved.
Responsible to maintain the overall welfare of our Associates by providing them with the
training and resources to take care of our guests.
To ensure the efficient scheduling of management and associates.
To be responsible for the accurate supervision of the associate time control and payroll
systems by working with Accounting and HRD.
To develop and implement Manager, Supervisor & Associate training plans on a quarterly
basis in conjunction with HRD.
To implement a departmental daily training program.
To execution of Culinary Management & Associate reviews, ensuring appraisals in a
professional and timely manner.
To supervise all aspects of Associate management including hiring and discipline in
conjunction.
To train subordinate managers and supervisors in effective “coaching and counseling”
and the correct process of progressive discipline.
To practice menu standard to all Associates.
Periodically plan outside Associates activity to promote teamwork.
To be responsible for maintaining outlet safety at all times.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection on a monthly basis.
Promote positive inter-departmental relations through candid communication and
cooperation.

ตำแหน่ง CEO & Executive Chef

บริษัท Rian Pair Mae Mook & Boat Cruise

ที่อยู่บริษัท ท่าน้ำวัดหายโศก ต.ในเมือง อ.เมือง จ.หนองคาย

เงินเดือน สำหรับสมาชิกเท่านั้น

ลักษณะงานที่ทำ
Directly responsible for Main Kitchen Culinary areas, ensuring a smooth running,
profitable operation within the framework of the Hotel.
Maintain the hotel's cuisine concepts and standards for food preparation and presentation.
Maintain food cost by ensur9ing that proper preparation, inventory, requisition, food pars
and control systems are in place in all food operations areas.
Enforce the hotel food preparation and presentation guidelines to ensure consistent quality
culinary offerings to our guests.
Maintain food safety & protection. All food in working areas should be in compliance with
food handling techniques, to include dating, proper storage, rotation, etc. Maintain the
basic food safety and sanitation in accordance with the company policies.
Enforce Sanitation Checklist by having all Kitchens inspected on a monthly basis.
Achieve departmental Budget goals by maintaining efficient cost expenditure.
To accurately forecast business demands on a weekly basis to ensure efficient staffing &
food production.
To supervise the completion of the wage progress report on a weekly basis and critique
discrepancies.
To be responsible for all accounting and billing procedures within the culinary operation.
To ensure the awareness & enforcement of all S.O.P.
To enforce operational Standards that are reviewed periodically and then updated and
improved.
Responsible to maintain the overall welfare of our Associates by providing them with the
training and resources to take care of our guests.
To ensure the efficient scheduling of management and associates.
To be responsible for the accurate supervision of the associate time control and payroll
systems by working with Accounting and HRD.
To develop and implement Manager, Supervisor & Associate training plans on a quarterly
basis in conjunction with HRD.
To implement a departmental daily training program.
To execution of Culinary Management & Associate reviews, ensuring appraisals in a
professional and timely manner.
To supervise all aspects of Associate management including hiring and discipline in
conjunction.
To train subordinate managers and supervisors in effective “coaching and counseling”
and the correct process of progressive discipline.
To practice menu standard to all Associates.
Periodically plan outside Associates activity to promote teamwork.
To be responsible for maintaining outlet safety at all times.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection on a monthly basis.
Promote positive inter-departmental relations through candid communication and
cooperation.

ประสบการณ์ทำงานอื่นๆ
Executive Chef at Kanaree Khoa Yai June 2019 - 2020 CEO & Executive Chef Chef Rider X2 Delivery & Bristo June 2017 - 2018

สถาบัน Dusit Thani College

หลักสูตร Food Safety and HACCP for hotel catering

สถาบัน Dusit Thani College

หลักสูตร Cost Training

สถาบัน Dusit Thani College

หลักสูตร How to be ‘A GOOD CHEF’