Sous Chef Baker - Bếp Phó Bếp Bánh Mì

• Hạn nộp: 30/09/2018
• Mức lương: Thỏa thuận

Thông tin cơ bản

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

·         Professional and international working environment

·         Global  career opportunities and educational assistance

·         Fantastic benefits:

Service charge – Accommodation – Flight for Rest & Relaxation – Uniform

At least 14 days of Annual Leave per annum – Health care & Insurance – 3 meals per day.

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