Thai Chef - Work in Japan

Key Responsibilities Manage and supervise a designated kitchen section on daily operational needs Supervise and guide junior kitchen staff on daily operational needs Managing stock and daily ordering for dry goods and butchery. Prepare and present dishes according to Club Med standards and recipes Ensure food quality, hygiene, and safety standards are consistently maintained Complying with food and stock management ,especially minimizing food wastage Maintain cleanliness and organization within the kitchen Adapt to high-volume and multinational clienteles To communicate with guests, understand their needs and providing accurate information and support.

สร้าง Resume ครั้งแรก ฟรี! แล้วหางานโรงแรมกับเรา 🙋 สนใจงานนี้ ☆ บันทึกงานนี้