Executive Chef ( Foreiner )
- Hạn nộp: 28/09/2019
- Mức lương: Thỏa thuận
Thông tin cơ bản
1
Quận Hoàn Kiếm - Hà Nội
Giờ hành chính
Quản lý, điều hành
15/02/2024 09:37
Mô tả công việc
#Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
#Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
#Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
# Should be able to provide direction for all day-to-day operations in the kitchen.
# Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
# Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
# Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
# He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
# Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
# Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
#Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
# Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
# Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
# Determines how food should be presented, and create decorative food displays.
# Recognizes superior quality products, presentations and flavour.
# Ensures compliance with food handling and sanitation standards.
# Follows proper handling and right temperature of all food products.
# Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
#Coordinates with the purchase department for acquisition of needed goods and services.
#Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
#Ensure proper grooming and hygiene standards for all kitchen staffs.
# Ensures all kitchen employees maintain required food handling and sanitation certifications.
# Ensure proper purchasing, receiving and food storage standards in the kitchen.
# Interacts with guests to obtain feedback on food quality, presentation and service levels.
# Actively responds to and handles guest problems and complaints.
# Maintain Quality levels of receiving, storage, production and presentation of food.
# Ensure sufficient staffing levels are scheduled to accommodate business demands.
# Follows and enforces all applicable safety procedures specified for kitchen and food servers.
# Discuss daily food cost reports with key kitchen and F&B team members.
# Review weekly and monthly schedules to meet forecast and budget.
# Attend the daily morning meetings and other administrative sessions.
# Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
# Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
# Frequently review finished products for quality and presentation before the orders are send to guest.
# Able to perform additional duties as requested by the hotel management as and when required.
# Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
# Carry out reasonable requests made by GM and hotel's owner
All duties will discuss in interview
Quyền lợi được hưởng
Du lịch
Phụ cấp
Đồng phục
Thưởng
Đào tạo
Tăng lương
Chế độ nghỉ phép
Có cơ hội phát triển & thăng tiến
Yêu cầu công việc
- Nam / nữ người Việt Nam / nước ngoài - tuổi từ 35 đến 55, hình thức ưa nhìn
- Có tối thiểu 2 năm làm việc ở vị trí tương đương tại các khách sạn 4 sao trở lên,
- Có kỹ năng tổ chức, kỹ năng lập kế hoạch
- Có khả năng giao tiếp, thuyết trình
- Giao tiếp tiếng anh tốt ( biết thêm một ngoại ngữ khác là một lợi thế, gồm: tiếng nhật, hàn, pháp, Đức...)
- Sử dụng thành thạo máy tính, word, excell ( nếu có )
-Nhiệt tình, chịu khó, có tâm với nghề
Yêu cầu hồ sơ
Chấp nhận tập tin doc, docx, xls, xlsx, pdf, gif, jpg, png dung lượng không quá 10MB
- Quy mô:
- 33 Đường Thành, Cửa Đông, quận Hoàn Kiếm, Hà Nội, Việt Nam
- http://www.peridothotels.com/
Hệ thống khách sạn: PERIDOT HOTELS PERIDOT GRAND LUXURY BOUTIQUE HOTEL - Địa chỉ: 33 Đường Thành, Phường Cửa Đông, Quận Hoàn Kiếm, Hà Nội. - Số lượng phòng: 105 phòng, thiết kế sang trọng, đẳng cấp & thiết kế độc bản. - Dịch vụ: Nhà hàng Olivine, Nhà hàng 1968, Ignite Skybar, Sapphire Meeting and Event, Spa Lounge, Gym và Bể bơi vô cực, Dịch vụ Lữ hành. PERIDOT GALLERY CLASSIC HOTEL - Địa chỉ: 52 Phố Bát Sứ, Phường Hàng Bồ, Quận Hoàn Kiếm, Hà Nội. - Số lượng phòng: 45 phòng, thiết kế sang trọng, đẳng cấp - Dịch vụ: Nhà hàng SON, Cinna Bar, Dịch vụ Lữ hành. Chúng tôi nồng nhiệt chào đón các ứng viên có đủ tâm - tài - nhiệt huyết để cống hiến & làm việc trong môi trường khách sạn chuyên nghiệp & chế độ tốt để cùng chúng tôi xây dựng thương hiệu "PERIDOT" - "Vượt trên cả sự hoàn hảo" trong tương lai gần. Hotline tuyển dụng: 09 222 77773 HÃY NHANH TAY LÊN & GỬI CV cho chúng tôi ngay hôm nay để được phỏng vấn sớm tại: hrm@peridothotels.com
Thông tin liên hệ
- Ms. Hien - HR