Organize preparations according to occupancy, outlet needs and orders.
Secure specification of items and quantity of production from the Executive Chef/Sous Chef. Write new orders, check guest’s comments frequently. Check all food requisition and make sure not to over order.
Supervise: All assigned staff, and all lower ranking staff in the kitchen
Education: Secondary school / Diploma in Culinary art Experience: Minimum 5 years of culinary experience
Language: Thai /English Communicative
Other Knowledge & Skills: Able to organize work orders Good knowledge of kitchen operation. Creative, flexible and the ability to deal with stressful situations and work in a team.