ภาษาไทย
ข้อมูลบริษัท
บริการต่างๆ
เลือกภาษา
- Kitchen Management: oversee daily kitchen operations, staff supervision, and workflow.- Menu Development & Innovation: design and develop new menus aligned with restaurant concept.- Quality Control & Food Presentation: maintain high standards of taste, hygiene, and plating.- Staff Training & Development: mentor and train kitchen team to enhance skills and performance.- Inventory & Cost Control: manage ingredient sourcing, stock control, and cost efficiency.- Collaboration & Communication: coordinate with other departments to ensure smooth service delivery.- Compliance & Safety: ensure food safety standards (including HACCP) and hygiene regulations are followed.- Business Contribution: support restaurant growth, profitability, and customer satisfaction.
- Free meals (3 times/day)- Performance-based bonus- 6 days annual leave- Social security- Transportation allowance (reimbursed at actual cost)
