THAILAND / Internships Thailand
The Internship in Kitchen Management is available in 4 & 5 star hotels in Thailand (JW Marriot, Holiday Inn). It is a great and unique way to enhance your CV, kick start your career or explore another culture. The internship is custom designed to suit the exact needs in terms of start date, duration, location, and experience the applicant would like to gain.
General Mission
Under supervision of the Executive Chef, manages the operations of the kitchen in absence of and assistance with the Executive Chef or Executive Sous-chef. Oversees the preparation of food and inventory levels of the kitchen. May be responsible for scheduling and training other employees. Familiar with a variety of the field’s concepts, practices, and procedures. Relies on extensive experience and judgement to plan and accomplish goals. Performs a variety of tasks, leads and directs the work of others. A wide degree of creativity and latitude is expected.
Responsibilities and Means
Make sure that all chef des parties are familiar with the day’s requirements.
Check that the necessary stocks are on hand at the right quality and quantity.
Maintain a fair discipline.
Treat all staff fairly and with commonly accepted courtesy.
Ensure that timetables, leave rosters and attendance registers are up-to-date.
All statutory, as well as company, hygiene regulations must be strictly adhered to.
Report and follow up timorously to all maintenance problems.
Run smooth communications between restaurant and kitchen.
Delegate the correct orders for the appropriate tables to the right cook.
Check each dish for quality, quantity, presentation and correct temperature.
Supervise the dining room/ restaurant personnel, they should be on “standing by” when delicate dishes are served.
Regular on-the-job training should be carried out so that subordinate staffs perform their duties correctly.
To attend seminars and training courses assigned by the Executive Chef.
To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
Assist in the supervision of all cooking operations.
Assist in the supervision of all foods prepared are uniform in portion, taste, correct temperature and visual appeal.
Administrative Responsibilities
Acknowledges and screens daily work schedule.
Conducts daily briefing and de-briefing in the absence of the Executive Chef or Executive Sous Chef.
Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
Establishes two-way communication with related departments.
Communicates effectively with guests, subordinates, immediate supervisors and other section heads.
Manages time effectively by meeting deadlines on time.
Assist to administer personnel action on leaves & overtime requests, disciplinary actions and commendation.
Identifies and solves problems in a professional manner.
Human Resources Responsibilities
Assist to coach and give counsels to all staff when applicable.
Evaluates objectively the performance or Department Head and other related staff.
Provides the most effective training to all staff in his/her department regularly.
Motivates staff to grow within the hotel.
Develops himself / herself to be better manager at all times.
Operational Responsibilities
Knows and understands the job description of all positions in his / her department and be aware of others.
Knows and understands policies relating to his / her department and others.
Recognizes good quality products and presentation.
Checks and improves all service standards established by the Hotel.
Supervises staff activities to maximize revenue and minimize costs.
Provides assistance to the staff when required during peak periods.
Maintains grooming standards for all personnel.
Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
Manages wastes by reducing and recycling, changes staff behavior to carefully use all resources.
Commercial Responsibilities
Communicates effectively with guest, clients, business partners and staff.
To be a good sales person to promote hotel’s image and businesses.
Participate in community projects or activities in order to promoting the hotel’s image and cooperation to improve community relationship.
Relations
Reports to Executive Chef.
Directs and supervises activities of the departments concurred.
Coordinates with other staff for all activities of the hotel.
Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the culinary experience in the hotel.4
The host companies provide:
– Accommodation
– Board
– Remuneration / Allowance
– Supervision, training plan
– Reference letter, Certificate
– Visa extensions, work permit
Qualifications
Applicants need to be either:
Undergraduates currently studying in Hospitality, Tourism, Business Administration, Marketing or other related fields OR.
Graduates who are looking for a professional experience to enhance their resume and make valuable connections in the hospitality industry.
Contact us today to find out how to start your career in a unique life experience!
http://www.internshipsthailand.com
Nationalities Accepted: Non-U.S.
Expires: Dec 1, 2014
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