Executive Sous Chef

• Hạn nộp: 30/06/2022
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

• Assumes the duties and responsibilities of the Executive Chef in his absence • Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence • Controls and analyzes, on an on-going basis, the level of the following: o Sales o Costs o Issuing of food o Quality and presentation of food and beverage products o Condition and cleanliness of facilities and equipment o Guest satisfaction o Marketing • Assists the Executive Chef in planning and organizing successful Food and Beverage activities • Conducts daily briefings and other meetings as needed to obtain optimal results • Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation • Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies • Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment • Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines • Participates in the preparation of the hotel's revenue plan and marketing programs • Monitors local competitors and compare their operation with the hotel Food and Beverage operation • Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits • Works with Executive Chef in manpower planning and management needs • Works with Executive Chef in the preparation and management of the Department’s budget... • Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary. • Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage. • Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet. • Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency- based approach to selecting their employees. • Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Quyền lợi được hưởng

As Hotel's policy

Yêu cầu công việc

Required Skills • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. • Problem solving, reasoning, motivating, organizational and training abilities. Qualifications • Diploma or Vocational Certificate in Culinary Skills or related field. Experience – • 3 years experience as a chef or an equivalent combination of education and experience

Yêu cầu hồ sơ

To be discussed

Tải lên từ máy tính ×

Chấp nhận tập tin doc, docx, xls, xlsx, pdf, gif, jpg, png dung lượng không quá 10MB

• Bình luận (5)
• Đánh giá (5)

Gửi bình luận

Thêm ảnh Gửi đánh giá

Đánh giá ẩn danh

Môi trường làm việc 1 2 3 4 5 6 7 8 9 10

Chế độ đãi ngộ 1 2 3 4 5 6 7 8 9 10

Địa điểm làm việc 1 2 3 4 5 6 7 8 9 10

BẠN ĐÃ ĐÁNH GIÁ CHO NTD NÀY

5 THÀNH VIÊN ĐÃ ĐÁNH GIÁ

Sắp xếp đánh giá:

Liên quan

• Mới nhất
• Cao đến thấp
• Thấp đến cao

Môi trường làm việc

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Chế độ đãi ngộ

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Địa điểm làm việc

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10