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GROUP EXECUTIVE CHEF

  • Hạn nộp: 29/02/2020
  • Mức lương: Thỏa thuận

Thông tin cơ bản

Số lượng
1
Nơi làm việc
Quận 1 - TP HCM
Giờ làm việc
Làm theo ca
Loại hình
Nhà hàng/ Bar/ Pub
Ngành nghề
Ẩm thực
Cập nhật
28/02/2020 15:59

Mô tả công việc

JJOB RESPONSIBILITIES

 

Planning and Organizing:

- Participate in preparation and implementation of the restaurant's strategic plan.

- Plan the yearly food revenue and profit target.

- Work with Operation management over all aspects of kitchen reinvestment.

 Operations & Product Quality

- Analyze local market needs and trends, and then lead the definition of the restaurant's overall offering.

- Manage menu preparation and pricing in line with the stated F&B objectives of the restaurant and the brand.

- Manage the preparation and presentation of food products to ensure quality at all times.   

- Monitor and check guest satisfaction.

- Implement procedures to minimize wastage and over-production.

- Ensure standards of presentation and preparation of food items meet restaurant & brand standards.

- Fully support and release staff for tasks.

 Departmental Leadership

- Ensure that kitchen professionals are fully aware of restaurant strategy, and that their products meet these requirements

- Direct and coordinate the daily activities of all the restaurant's kitchens.

- Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. 

- Liaise with HR over all employee matters including recruitment and interviewing.

- Control payroll and business expenses of the department.

- Manage relationships and contracts with suppliers.

 Health, Hygiene & Safety

- Maintain, build, drive and enhance a Food Safety Management System, working towards a HACCP program to ensure an international standard of kitchen operations best practice.

- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.

- Report and take appropriate action to correct any health or safety hazard.

- Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment.

- Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.

- Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with restaurant's clinic

- Ensure all work areas in the kitchen are kept tidy and clean.

 Marketing & Guest Relations

- Attend guest and official functions as a representative of the executive team.

- Drive & Support group marketing calendar.

Quyền lợi được hưởng

BENEFITS:

·         GREAT BASE SALARY + SERVICE CHARGE 

·         DAILY MEAL ALLOWANCE

·         PARKING PROVIDED

·         INSURANCE WITH FULL SALARY

·         STAFF SOCIAL PROGRAM & PARTIES

·         INTERNATIONAL WORKING ENVIRONMENT

·         GROUP EMPLOYEE & FAMILY DISCOUNT PROGRAM

·         POTENTIAL FOR REGIONAL & INTERNATIONAL TRAVEL

·         WORK IN A YOUNG & DYNAMIC WORKING ENVIRONMENT

·         26 DAYS ANNUAL LEAVE: 15 HOLIDAYS + 10 DAYS PUBLIC HOLIDAY + 1 BIRTHDAY LEAVE


LINKS:

http://eightfourcollective.com/

https://www.facebook.com/sakecentralsaigon

https://www.facebook.com/renkonsaigon

https://www.facebook.com/irusulounge

https://www.youtube.com/channel/UCnijGgT6kYBaQI7cAGa9A5w

https://www.instagram.com/sakecentralsaigon/

https://www.instagram.com/renkonsaigon/

https://www.instagram.com/irusuloungesg/

http://indochinacapital.com/

https://wink-hotels.com/

Yêu cầu công việc

REQUIRED:

·         MINIMUM 3 YEARS WORK EXPERIENCE IN ROLE IN HOTEL/ F&B OPERATION.

·         EXPERIENCE IN JAPANESE CUISINE IS A MUST

·         EXCELLENT SKILLS & KNOWLEDGE.

·         EXCELLENT PEOPLE, LEADERSHIP & MANAGEMENT SKILLS.

·         STRONG ENGLISH LANGUAGE.

·         GOOD CUSTOMER SERVICE COMMUNICATIONS & INTERPERSONAL SKILLS.

Yêu cầu hồ sơ

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Sắp xếp đánh giá:

  • Quy mô: 100 - 499
  • 74/10A Hai Bà Trưng, P. Bến Nghé, Quận 1
  • http://eightfourcollective.com/
  • We, THE EIGHT FOUR COLLECTIVE is a Hospitality Company made up of Venues, Professional Operators, F&B specialists and Consultants. We practise Kaizen Hospitality management. With a focus on JAPANESE Food & Beverage through unique experiences in our Restaurants Bars and hotels. We aim to become the first name in recognized professional consultants in the Hospitality industry in Vietnam driven through all our venues and guest experiences. Head count: 101 employees The Eight Four Collective is currently the best Japanese Restaurant Group in Vietnam. We currently have three separate concepts: Renkon, Sake Central & Irusu in Saigon with 5 more opening in the next year (2020) in Saigon, Hanoi and Danang.

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