หน้าที่ความรับผิดชอบ

 Make sure everyone is trained on proper food preparation and kitchen safety techniques.
 Communicate to all kitchen staff in the assigned areas.
 Make sure that all staff have a clear understanding of their target and are in the same business objectives and directions.
 Set up kitchen management plans to ensure expense is in the budget or as planned.
 Monitor and conduct kitchen audit on kitchen’s performance, and measure the achievement of standard target.
 Solve problems and provide proper directions to increase the quality of kitchen staff.
 Ensure that the company’s food preparation and production standards are upheld.
 Make sure that the kitchens are properly cleaned on a regular schedule, food is disposed of properly and the kitchens meet all sanitary standards.
 Keeping tabs on food cost, waste and employee hours, doing his best to optimize profit for the company.
 Monitor and maintain the highest level of Food Safety, Quality, Service, and Cleanliness (QSC Standard) to ensure customer satisfaction.
 Set up manpower plan at kitchen level.
 Recruit and select qualified staff based on kitchen needs.
 Ensure that all team members are well trained and passed all training processes that they can effectively perform work as per the operational standard.

 

หมายเหตุ

- อัตรา : หลายอัตรา
- สัญชาติ : ไทย