Junior Sous Chef

1. Prepare raw materials for cooking according to the daily food items

2. Clean raw materials and check the quality before cooking

3. Prepare food according to the food menu with the emphasis on quality and cleanliness

4. Cook the required amount of food within the time limit

5. Prepared food is packed in designated containers before being placed on serving trays

6. Clean equipment, utensils and cooking areas every time after cooking

7. Ensure that all kitchen areas are clean and tidy at all times while working

8. Keep the interior clean and oversee regular compliance with staff hygiene regulations

9. Help train and train apprentices, assistant cooks to know the correct cooking process

10. Treat of equipment and tools used in various conditions ready to use if there is a problem, inform the Head of Refectory

immediately to contact the technician and quickly fix it or continue to provide new equipment

11. Check the quality of food and raw materials regularly

12. Participate in training employees on fire prevention in case of emergency

13. Assist kitchen stewards as and when required

14. Work overtime in some cases if ordered by the Head of Refectory and Assistant Food, Beverage and Product Service

15. Other tasks assigned by supervisors

16. If there is a problem with the Head of Refectory report immediately

17. Solve the problem immediately in case of insufficient food and report to the Head of Refectory later to find out the cause and solution

18. Scrub all cleaning equipment during the semester break

19. Jointly take care of the cleanliness of the refrigerator, cold room, kitchen that is affiliated with and the overall kitchen together

20. Receive equipment from 2:00 p.m. to 4:00 p.m.

คุณสมบัติดังนี้

- วุฒิการศึกษาตั้งแต่ชั้น ม. 3 ขึ้นไป

- มีความรู้และเข้าใจ HACCP และอาหารแพ้กลูเตน

- สื่อสารภาษาอังกฤษได้

- ใช้งานคอมพิวเตอร์เบื้องต้นได้