Organize preparations according to occupancy, outlet needs and orders. Secure specification of items and quantity of production from the Executive Chef/Chef de Cuisine/Sous Chef. Write new orders, check guest’s comments frequently. Check all food requisition and make sure not to over order.
• Education: High school / Diploma in Culinary art
• Minimum 5 years of culinary experience in Chinese and Asian cuisines
• Able to organize work orders Good knowledge of kitchen operation in Chinese and Asian cuisines. Out going personality, Creative, Flexible and the ability to interact with guests, prepare special menus and deal with stressful situations and work in the team.
• Thai advantageous/ Chinese and English Communicative.