Sous Chef (9-12M)
- Hạn nộp: 31/12/2016
- Mức lương: 8 - 12 triệu
Thông tin cơ bản
1
Quận 1 - TP HCM
Làm theo ca
Nhà hàng/ Bar/ Pub
Bếp
Trưởng ca/ Giám sát
26/12/2016 10:55
Mô tả công việc
We believe that street and disadvantaged youth should have access to holistic and vocational development opportunities in a nurturing environment, where each family member builds
self-confidence and is empowered to live a life of dignity and happiness.
Vision Statement
As a social enterprise we strive to provide positive change to the lives of street and disadvantaged youth. Our vision is to be increasingly internationally, prominent and successful, allowing us to spread our model to more communities. Wherever there is abandonment, neglect and abuse, we will be there.
Culture Statement
We are a family who cares about all others, and where big smiles bring promise of love, compassion and security. We work hard because we believe we can make a difference. We work hard because we love our organization for all it represents.
Value Statement
KOTO as an organization is built on the values of the individual staff and trainees. Every staff member at KOTO and every trainee reflects the optimism of the group to achieve a positive outcome for disadvantaged youth in its program, through teamwork, compassion and trust.
The staff is dedicated to the shared responsibility of ensuring that the trainees are empowered to take control of their own futures. They will be role models for the trainees by demonstrating their commitment to honesty and fairness.
The trainees will acknowledge their acceptance of the value of “Know One Teach One” by supporting and respecting their fellow trainees in all aspects of KOTO life.
Staff and trainees will show respect for each other and will treat all members of KOTO as equals. They will demonstrate these values to their colleagues and to anyone who comes in contact with KOTO.
Position Statement
The Sous chef assist the Head Chef with meeting specific customer manages the kitchen and the staff and trainees that work in the kitchen in order to maintain customer satisfaction, quality, safety, hygiene and growth and development whilst providing a pleasant work and learn environment for the KOTO trainees. Together with the Head Chef the Sous Chef engineers menu’s that suit KOTO standards, the restaurant’s capacity, staff and trainee’s capability and financial goals.
The Sous Chef will lead effectively and uphold his/ her role as an ambassador of the KOTO family.
Key Result Areas:
1. Manage and supervise: Manage and supervise all processes and activities that concern the kitchen.
2. Customer satisfaction: Achieve a high level of customer satisfaction by ensuring KOTO Restaurant meets customer needs and provides a consistently high level of products and services and speed of service.
3. Menu engineering: Assist the Head Chef in engineering menu’s that meet account KOTO standards, the restaurant’s capacity, staff and trainee’s capabilities and financial goals.
4. Limit inventory: Assist the Head Chef in limiting inventory and wastage in order to limit inventory costs.
5. Meet financial goals: Contribute in order to meet and exceed financial goals including revenue and cost control.
6. Ensure safety: Make sure that the Kitchen is a safe place for customers, trainees, employees and suppliers.
7. Ensure Hygiene: Ensure personal hygiene of all staff and trainees and hygiene of the kitchen.
8. Motivate and train trainees: Pay attention to the performance of the trainees and help them to improve.
9. Self: Managing self to maximise results.
10. Values & Ethos: To operate upholding the KOTO values to ensure a working environment that is safe, encouraging and inspiring to all trainees and staff. To ensure trainee and staff welfare is at the heart of every action and decision.
1. Manage and supervise: Manage and supervise all processes and activities that concern the Kitchen.
Responsibilities:
● Manage and supervise all activities that take place in the kitchen.
● Oversee the running of the kitchen, the staff and trainees.
2. Customer satisfaction: Achieve a high level of customer satisfaction by ensuring KOTO Restaurant meets customer needs and provides a consistently high level of products and services and speed of service.
● Ensure all staff and trainees in the kitchen work according to KOTO standards regarding quality.
● Ensure all staff and trainees in the kitchen work according to KOTO standards regarding quality and speed of service.
● Communicate with staff and trainees in order to achieve a consistently high speed of service.
3. Menu engineering: Assist the Head Chef in engineering menu’s that meet KOTO standards, the restaurant’s capacity, staff and trainee’s capabilities and financial goals.
Responsibilities: .
● Design menu’s that meet customer preferences and are suitable for KOTO restaurant.
● Design menu’ that are in line with the capacity of the kitchen and the capability of staff and trainees.
● Design menu’s that meet financial goals in terms of costs of sales and gross margin.
4. Limit inventory: Manage inventory in order to limit inventory costs.
Responsibilities:
● Ensure a high inventory turnover.
● Keep storage room and fridges clean and keep the temperature consistent.
● Check inventory regularly and report wastage and breakage cost.
5. Meet financial goals: Contribute in order to meet and exceed financial goals including revenue and cost control.
Responsibilities:
● Limit costs including cost of sales, supplier and inventory costs, staff costs.
● Meet and exceed revenue and profit targets.
5. Ensure safety: Make sure that the kitchen is a safe place for trainees, staff and suppliers.
Responsibilities:
● Ensure all staff and trainees in the restaurant work according to KOTO standards regarding safety.
6. Ensure Hygiene: Ensure Personal hygiene of all staff and trainees and hygiene of the kitchens, working space and products.
Responsibilities:
● Ensure all staff and trainees in the kitchen work according to KOTO standards regarding Hygiene, including personal hygiene, hygiene of kitchens and work spaces.
7. Motivate and train trainees: Pay attention to the performance of the trainees and help them to improve.
Responsibilities:
● Give trainees the opportunity to learn
● Advise trainees on points of improvement.
● Compliment trainees on achieved progress.
● Liaise with the Training Department about the trainee’s progress and points of improvement.
1. Self: Managing self to maximise results.
Responsibilities:
● Attend and contribute to all meetings and KOTO events.
● Ensure a positive attitude is maintained even when under pressure
● Ensure own Training and Development needs are identified and utilise available resources for professional and self-development.
11. Values & Ethos: Upholding the values of KOTO.
Responsibilities:
● Demonstrate commitment to KOTO values in all tasks and activities.
● Reflect and promote the KOTO style of professionalism and spirit both internally and externally.
● Actively support the organisation’s core values and culture.
● Is aware of own responsibility for Health & Safety as well as the organisation’s.
Quyền lợi được hưởng
Candidates will be provided with job details during interview
Yêu cầu công việc
Key Skills and Knowledge:
Qualifications:
Min. 5 years experience in professional kitchens of which min. 2 years in a management position.
Well developed technical skills in the following areas:
● Menu engineering
● Cooking
● Organizational
Personal attributes
● High level of motivation
● Cross cultural understanding
● Positive attitude and disposition
● Flexible
● Ability to work under stress
● Leadership
Yêu cầu hồ sơ
Full CV
Chấp nhận tập tin doc, docx, xls, xlsx, pdf, gif, jpg, png dung lượng không quá 10MB
- Quy mô: 100 - 499
- 59 Van Mieu, Dong Da District, Hanoi, Vietnam
- http://www.koto.com.au/
Is a vocational training organisation for street and disadvantaged youth in Vietnam Accepts youth whose backgrounds are primarily orphans, street kids and the poor in both the city and rural communities Is free of charge for trainees to attend. Is a multi-location, 200-trainee capacity training centre, with centres in Hanoi and Ho Chi Minh City (HCMC) Teaches trainees Hospitality (either Front of House or Commercial Cookery) English language Life skills such as personal hygiene and money management Was started by Mr Jimmy Pham, who was born in Vietnam and raised in Sydney Uses a unique not-for-profit social enterprise business model Trainees graduate with an internationally recognised hospitality certificate from Box Hill Institute, Melbourne, Australia Provides trainees with a family environment where they feel safe, happy and cared for and where they can develop into confident young adults Has been operational for 17 years in Hanoi and has trained over 600 trainees and has been operational in HCMC since January 2010, including KOTO Saigon restaurant since October 2011 Trainees are provided with accommodation for the first 18 months, then they find accommodation for the final six months as an integration into life after graduating Revenue comes from the restaurants and catering service and relies on financial support from external parties through programs such as the KOTO Trainee Sponsorship Program Graduates currently work in 5-star hotels and top restaurants throughout Vietnam and many restaurants and hotels throughout Australia and the Middle East KOTO is visited and strongly supported by Embassies in Vietnam and political figures from Australia, United States, Denmark and many other countries
Thông tin liên hệ
- Ms. Phương Lâm: phuonglam.nguyen@koto.com.au