Chef De Partie Canteen Kitchen

• Hạn nộp: 30/01/2016
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

OBJECTIVE: To assist and support the executive chef & executive sous chef at the organization and control of all hot food preparations and culinary activities of the designated kitchen, to agreed standards and in line with profit margins MAIN DUTIES: - Job task to be done within a day + Morning/First half day shift: • Checks the food in fridges and freezers and Canteen hygiene • Responsibilities order the daily market list and store request for the next day food. Make sure that enough food to use whole day and breakfast tomorrow • Cooks all the food for staff lunch. • Daily briefing ( at set times) + Afternoon/second half day shift: • Mise-place the food received in the morning • Cooks the food for staff dinner • Makes the mise-place list for night staff to do • Checks the food preparation balance after 1 day • Hand over and co-operate with night shift preparation food for breakfast tomorrow. • Make sure leading all staff on shift follow “Closeting kitchet standard. + Handover to following shift • The quantity of cooked food for dinner • The quantity of food preparation and list of mise place • Number of staff who has dinner • Extra work for dinner and supper - Job task to be done within a week • Making staff duty roster for canteen kitchen • Takes weekly meeting with staff canteen and stewards who work in the Staff Canteen • Checks canteen equipment Job task to be done within a month • Doing monthly food inventory together with Hotel Cost Controller • Checks monthly Staff canteen food cost 1 week before closing to make it controlled • Has meeting with Executive Chef to report monthly canteen status - Other assignment/other job arrangement •To assist food recipes and kitchen standards and to monitor that recipes and standards are according with SPH policies & procedures • To be flexible with work schedule • To monitor all stewarding cleaning schedules • To work closely with Ex Chef & Ex Sous Chef in maintaining food standards • Make sure food items in Refrigerators and Deep Freezers and only hold essential and necessary items on stock. - Training and Human Resources • To assist the training department whenever needed • Control the work of staff during shift • To offer assistance to colleagues at all times. • To enforce operational standards that are reviewed periodically and then updated and improved. (Nghiêm chỉnh làm việc theo đúng tiêu chuẩn của khách sạn, luôn học hỏi để tiến bộ) • Joining all Hotel training courses. (Tham gia đầy đủ các lớp đào tạo của khách sạn). Guest Service Responsibilities • Responsible for the Kitchen staff, in here area in all aspects of food preparation and hygiene. • To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation. • To ensure that all staff has a clear understanding of Hotel’s Employee Handbook. • Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to including dating, proper storage, rotation… Maintain the basic food safety and sanitation in accordance with the company policies. (Bảo quản tốt thực phẩm. Mọi khu vực nấu luôn sạch sẽ, thực phẩm cần được bảo quản trong khu vực tốt, có gắn hạn sử dụng

Quyền lợi được hưởng

Candidates will be provided with job details during interview.

Yêu cầu công việc

Candidates will be provided with job details during interview.

Yêu cầu hồ sơ

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