การค้นหาที่เกี่ยวข้อง

Purpose:The Sous Chef is responsible for overseeing and managing the work of the kitchen staff, deciding which tasks need to be done and share these among the team when the Chef is not around. Sous Chef would also be involved in some of the preparation and cooking of food. Key activities: 1. Accomplish restaurant human resource objectives by recruiting,...

Description: § Responsible for the overall activities of this department, lay F&B Marketing plan, try to achieve the budget and control expenses for maximising departmental profit, maintain excellence of the standards of service, food quality and presentation, through enforcing systems, methods, courtesy and constant training of the F&B staff for a...