SOUS CHEF - BẾP PHÓ

InterContinental Phu Quoc Long Beach Resort

Quy mô :

Theo dõi Nhà tuyển dụng này

Mô tả công việc

- Participate in the planning and costing of menus

- Develop and write standard recipes

- Develop new dishes and products

- Ensure that outstanding culinary technical skills are maintained

- Assist with organizing special events and special food promotions

- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

- Maintain a hygienic kitchen

- Clean the kitchen and equipment

- Maintain personal hygiene

- Supervise and Training of assigned employees

- Works with Executive Chef in manpower planning and management needs

- Works with Executive Chef in the preparation and management of the Department’s budget

- Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

- Perform any other duties which may be assigned by the management from time to time.

- Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

- Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

- Maintains positive guest and colleague interactions with good working relationships.

- Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

- Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through innovative recipes.

- Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

- Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

- Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

- Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

- Directs food apportionment policy to control costs.

- Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

- Assists to oversee the punctuality and appearance of all Kitchen 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.

- Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

- Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

- Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.


Quyền lợi được hưởng

- Rest & Relaxation, Home Leave allowance
- Relocation and Repatriation allowance
- Uniform, accommodation, transportation & meals are provided. 
- Service Charge as revenue
- Professional training
- 14 days annual leave
- 2 days off per week
- Health Insurance
- 24/7 Accident Insurance
 


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 including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

Yêu cầu hồ sơ

CV in English

CV in Vietnamese
Email apply: Gửi email
Phone: 0919 290 709/ 02973 97 8888 (Human Resources)

SOUS CHEF - BẾP PHÓ

Chức danh Ngày kết thúc Mức lương
F&B Outlet Manager 26/06/2020 Thỏa thuận
Pool Supervisor - Giám Sát Bảo Trì Hồ Bơi 12/06/2020 Thỏa thuận
AR Supervisor 12/06/2020 Thỏa thuận

ĐÁNH GIÁ

5.0

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5 ĐÁNH GIÁ

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