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Chef de Partie Cold

  • Hạn nộp: 31/12/2020
  • Mức lương: Thỏa thuận

Thông tin cơ bản

Số lượng
1
Nơi làm việc
Quận Sơn Trà - Đà Nẵng
Giờ làm việc
Làm theo ca
Cập nhật
09:20 02/12/2020

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

 General:

- 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

 Specific

- 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

According to the company's regulations.

Yêu cầu công việc

- Good English Communication.

- 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.

Chia sẻ:
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ĐÁNH GIÁ

5.0

TỐT

5 ĐÁNH GIÁ

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