Chef de Partie Cold
- Hạn nộp: 31/12/2020
- Mức lương: Thỏa thuận
Thông tin cơ bản
Quận Sơn Trà - Đà Nẵng
Làm theo ca
Mô tả công việc
SCOPE OF WORKS
- Prepares and serves foods in accordance with the standards established by the Executive Chef.
- Leads by example and manages the performance of his staff.
DUTIES AND RESPONSIBILITIES
- To adhere to all fire and safety regulations
- To maintain company standards in hygiene and physical appearance
- Represent the restaurant in a positive manner on and off duty
- Adhered to all regulations and procedures as laid down by the company
- To attend training, meetings and briefings as required
- Communicate by following the proper Channel of reporting/ proper manner
- To liaise with other departments on related issues
- To complete all given tasks in a timely manner to adhere to operational hours as needed
- To contribute to the total guest satisfaction of the hotel
- Contribute to the Guest’s Total Satisfaction and food revenue achievement of the restaurant.
- Responsible for the workstations in the kitchen.
- In charge of the maintenance of all equipments and materials in his work area.
- Control the quality and amount of his or her production.
- Control the hygiene in his work areas, equipment and materials.
- Check the consumption of the ordered goods.
- Control the cost of his production.
- Maintain the food cost mentioned by the Executive Chef.
- Develop positive attitude on his/her workstation as job skills, knowledge and creativity of the staff.
- Provide them the basis of working knowledge in a kitchen in order to increase their qualification and culinary knowledge.
- Respect the needs and individuality of the staff
- Control the daily operation of the workstation.
- Work and communicate closely with the Head and Sous Chef.
- Set an example and ensure that staff adheres to the grooming standards and behavior as well as hygiene standards.
- Must be in line with pre-assigned menu budgeting guidelines and expectations given by the Executive Chef
- Performance Standards: Based on an annual evaluation by the Head Chef and Sous Chef
- Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned.
Quyền lợi được hưởng
Yêu cầu công việc
- Pro-active with a passion for luxury hospitality;
- At least two-three experiences
- Good communication skills.
- Great attention to detail and creativity
- In depth knowledge of sanitation principles, food preparation and nutrition
- Must have good knowledge of different culinary styles
Yêu cầu hồ sơ
Hình thức nộp hồ sơ: (Tiếng Việt và Tiếng Anh)
1. Gửi trực tiếp về địa chỉ: 170 Võ Nguyên Giáp, Quận Sơn Trà, Đà Nẵng
2. Gửi CV về địa chỉ email : Gửi email.
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