ฮันเดร็ด วาย แบงค็อก จำกัด

Responsible to follow, and make other team members follow our health and safety guidelines. Food Preparation: Prepare and cook dishes according to the recipes and standards set by the restaurant. Station Management: Oversee and manage your designated section in the kitchen, ensuring that all dishes are prepared promptly and efficiently during service. Quality Control: Maintain high food quality standards, taste, and presentation. Creativity: Ability to contribute to menu development and innovation. Inventory Management: Assisted in stock control and management, ensuring appropriate levels of ingredients were maintained for your section. Team Collaboration: Coordinate with other chefs and kitchen staff to ensure smooth service and efficient workflow. Adherence to Regulations: Always follow health and safety standards and sanitation regulations. Training: Assist in training junior kitchen staff and commis chefs. Responsible for the development and improvement. Team Player: Excellent communication skills and the ability to work well within a team.

ช่วยเหลือ จัดเตรียมงาน สำหรับส่วนที่ได้รับมอบหมาย ปฏิบัติตามคำแนะนำจาก Sous chef และ Executive chef เพื่อช่วยให้การทำงานมีประสิทธิภาพ ทำอาหารหรือจัดเตรียมอาหาร ให้พร้อมสำหรับการบริการลูกค้า