GROUP EXECUTIVE CHEF

EIGHT FOUR COLLECTIVE

Quy mô : 100 - 499

Theo dõi Nhà tuyển dụng này

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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GROUP EXECUTIVE CHEF

Chức danh Ngày kết thúc Mức lương
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