Japanese Sous Chef - Bếp Phó Bếp Nhật

• To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust

• To actively participate in the training, development the Culinary colleagues, according to the monthly training plan ,“comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests

• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strength

• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation

• To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef de Cuisine and Executive Sous Chef , with clear and concise updates if required, and follow up completed

• Attends meetings and briefings as instructed by the Chef de Cuisine and Executive Sous Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner

• To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility

• To inform and keep the Chef de Cuisine and Executive Sous Chef up-to-date on challenges and irregularities and recommend courses of action

• To respond to change positively, in the departmental function as dictated by the industry, company or hotel

• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them

• To be an ambassador of Lateral service for the team

• To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices

• To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices

• To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards

• To assist in writing and updating the relevant section of the Departmental Operations Manual

• To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges

• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

• To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment

• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications

• To assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product

• To assist the Chef De Cuisine /Executive Sous Chef communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up

• To expedite orders on the line in a professional manner

• To identify and request assistance if required, prior to any breakdowns occurring

• To supervise all colleagues during the set-up, service and breakdown for each meal period-event

• To follow all control and key procedures

• To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation

• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost

• To monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses

• To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures

• To verify that all scheduled staff is present and signed-in

• Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar

• To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel

• To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation

• The ability to set up control systems, which will assure quality and portion consistency

• To supervise all colleagues during the set-up, service and breakdown for each meal period

• To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Chef De Cuisine & Executive Sous Chef in an accurate and punctual manner

• Ensures that all the required food transfer are completed to the appropriate venue/department.

• Ensure full liaison with other members of the section and the Kitchen team

• Key relationship with the Executive Sous Chef and Chef de Cuisine

• Daily data collection and reporting of issues as they arise

• Support of Departmental objectives

• Completion of twice yearly Heartbeat surveys

• Diligence in prevention of wastage

• Attendance at Departmental meetings and Heartbeat feedback meetings

• Ensures that all the required food transfer are completed to the appropriate venue/department

- Gym Room

- Relocation ticket allowance

- Rest and Relaxation: 2 million per 3 months

- Service charge as revenue

- Health Insurance

- 24/7 Accident Insurance

- Career development in IHG around the world

Required Skills

• Good comprehension of the English language

• Must be able to read and write to facilitate the communication process

• Computer and Microsoft Office skills

• Solid communication & training skills

• Menu compilation skills

• Food cost of the main kitchen

• Budget of the main kitchen

• Working with multi-cultural teams

• To be aware of all Health, Safety and Fire regulations and to abide by their terms

• To maintain high standards of personal hygiene at all times

• To demonstrate proper and safe usage of all kitchen equipment

• Ensure that full uniform is worn at all times

• To support and adhere to the equal opportunities policy of the company

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience

• 7 years minimum in five star hotel or banqueting

• 2 years minimum in the Japanese Chef position

• Solid International Culinary experience

English CV

Email apply: Tin đã hết hạn

Phone: 02973 97 8888/ 0919 290 709 (Human Resources)