概要

• 給与

  40,000 THB ~ 50,000 THB

• 業界

  Hospitality/Tourism&Leisure

• 仕事内容

  Kitchen Management
  - Oversee the overall kitchen operation and ensure smooth daily operations.
  - Manage food preparation and production processes to meet the restaurant's requirements.
  - Ensure all dishes are prepared consistently according to established standards.
  - Manage kitchen workflow, staffing, and production schedules effectively.
  
  Menu Development & Food Innovation
  - Create and develop new Korean dishes in line with the restaurant's concept.
  - Develop and improve recipes to enhance food quality and production efficiency.
  - Create unique menu offerings that respond to customer preferences and food trends.
  - Explore new ingredients, flavor combinations, and presentation techniques.
  - Develop recipes that can increase the restaurant's value and profitability.
  
  Team Leadership & Training
  - Lead, supervise, and motivate the kitchen team.
  - Train kitchen staff to maintain consistent food quality and preparation standards.
  - Establish and monitor kitchen procedures and working standards.
  - Evaluate team performance and provide coaching and guidance.
  
  Cost Control & Budget Management
  - Control food costs, portion sizes, ingredient usage, and kitchen expenses.
  - Work with management to establish and manage the kitchen budget.
  - Improve recipes and production processes to reduce unnecessary costs and waste.
  - Monitor the relationship between food costs, pricing, and profitability.
  
  Collaboration & Communication
  - Coordinate closely with the Purchasing team to select appropriate suppliers and ingredients.
  - Work with management on food-related strategies and promotional activities.
  - Coordinate with other departments to ensure smooth restaurant operations.
  - Support management in creating an excellent overall customer dining experience.
  
  Quality Control & Food Safety
  - Ensure every dish meets the restaurant's quality and presentation standards.
  - Maintain high standards of kitchen cleanliness and food hygiene.
  - Ensure food preparation and kitchen operations follow appropriate HACCP principles.
  - Identify, prevent, and resolve food quality and kitchen operational issues.
  - Take immediate corrective action when problems occur during food preparation or service.