Group Head Chef/Bếp Trưởng Nhóm Nhà Hàng - Cocobay Da Nang

• Hạn nộp: 15/05/2018
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

- Assist to Group Executive Sous Chef / Group Executive Chef in all ramifications.
- Oversee kitchen operations with group 3 outlets, which must be done in accordance with the organization’s standards
- Update the work schedule to be assigned to each cook.
- Follow turnover, waste food for all outlets.
- Manage all orders from outlets/hotels with order takers and ensure all order meet within fixed schedules.
- The Group 3 Head chef is directly responsible together with the Sous Chefs, to ensure all his direct subordinates are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health safety program.
- Ensure junior chefs adhere strictly to recipe review program of the organization
- Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
- Attach recipe review and culinary checklist to culinary package for management reviews
- Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
- Supervise junior chefs, relying on knowledge acquired in line with policies of the organization
- Provide the all-important training to newly recruited cooks and take note of how they progress
- Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
- Communicate with the Provision section daily, ensuring perishable items are used up timely enough
- Carry out consistent checkup of coolers to ensure unexpected shortage is avoided
- Make use of special form provided by management to record all food leftover
- Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking must be aware and ensure that he and his co – workers follow HACCP/ISO standards and follow
- Company hygiene procedures.
- Must be able to manage all ordering process.
- Close communication and contact with the Head Chefs with regard ordering and preparation is obligatory.
- The guidelines and requests from the Chef must be follow in the most efficient way.
- Daily contact and exchange of information with the Group Executive Sous Chef or Group Executive Chef is obligatory.

Quyền lợi được hưởng

- Social Insurance, Health Insurance in accordance with current regulations of company and Vietnam Labor Code.
- Total Health Care insurance Empire Care.
- Competitive salary and benefit policies.
- Chance to take part in one of the biggest projects in South East Asia.
- Many promotion chances among the large scope of works required for tourism products from the project.
- Chance to work in an international environment, to improve English skills and many other skills.
- Chance to get many discount from the Group’s products.

Yêu cầu công việc

v  Responsible for the Group 3 Kitchens of Holy Pig, Vanessa, Banquet Restaurant’s

v  Coordinate to 3 kitchens staff together with Group 3 Sous Chef.

v  Help to Group 3 kitchens for smooth operation and coordination between group 3 kitchens.

v  Displays leadership and ensure they are follow company food quality and health safety in Cocobay restaurants.

v  Having an eye for detail each kitchen for waste, food cost and recipes. Fully in charge of revenue, cost, staff and quality of food service

v  Ensure all Group 3 Kitchens work as team players and help each other any incase of high operation.

v  Ensure work closely with Banquet Team and help by staff manning if needed.

Yêu cầu hồ sơ

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