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Head Chef & Facilitator

  • Hạn nộp: 01/01/2022
  • Mức lương: Thỏa thuận

Thông tin cơ bản

Số lượng
1
Nơi làm việc
Huyện Phú Quốc - Kiên Giang
Giờ làm việc
Làm theo ca
Ngành nghề
Quản lý điều hành
Cập nhật
25/11/2021 07:41

Mô tả công việc

REPORTING LINES

Direct report – General Director / Dean / Operations Manager

Direct subordinates— Kitchen Chefs & Trainers, Kitchen Team and Stewarding Manager, Stewards

RESPONSIBILITIES—GENERAL

Implement the VET by EHL strategy in the line of activities carried out by the Kitchen Department & Stewarding

Develop annual objectives for the Kitchen Department and implementation

Develop and comply with the annual budget

Responsible for all financial results recorded by the Kitchen Department.

Lead Kitchen Management & Stewarding Management Team

Liaising and coordination with the Restaurant & Bar Management Team and Instructors

Serving as a role model to demonstrate appropriate behaviours

Ensures property policies are administered fairly and consistently

Supervises and coordinates activities of cooks and workers engaged in food preparation & teaching

Demonstrate new cooking techniques and equipment to staff.

Report information to the General Director, Management Team, Restaurant & Bar Management and department concerned on the running of all Kitchen matters.

Ensure that the operations work in the most professional, effective and efficient way:

To provide the best learning example to the students

To create the best value for money for the internal and external guests

To make the operations as profitable as possible

Create and maintain within the kitchen department a work culture of professionalism, client orientation, entrepreneurship and empowerment

Develops and implements guidelines and control procedures for purchasing and receiving areas

Ensuring that culinary standards and teaching responsibilities are met

Provides direction for course content and menu development

Monitors the quality of raw and cooked food products to ensure that standards are met

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 employees maintain required food handling and sanitation certifications

Maintains purchasing, receiving and food storage standards

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Ensuring Exceptional Customer Service

Provides and supports service behaviours 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

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

Interacts with guests to obtain feedback on product quality and service levels

Responds to and handles guest problems and complaints

Empowers employees & students to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters

Ensures employees receive on-going training to understand guest expectations & improve teaching skills when necessary

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

Trains kitchen facilitators on the fundamentals of good cooking and excellent plate presentations

Administers the performance appraisal process for direct report managers

Observes service behaviours of employees and provides feedback to individuals and or managers

Manages employee progressive discipline procedures for areas of responsibility

Quyền lợi được hưởng

Competetive with the Hospitality/Education industry.

Yêu cầu công việc

PROFESSIONAL EXPERIENCE

A positive attitude and excellent communication skills.

Working in the FE sector/an FE college

6-8 years of experience in Culinary Operations

Management experiences

Yêu cầu hồ sơ

PROFILE REQUIREMENTS

Minimum — Degree from accredited university in culinary arts or restaurant management

Competent in written and spoken English

Chia sẻ:

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ĐÁNH GIÁ

5.0

TỐT

5 ĐÁNH GIÁ

Chính sách nhận xét

Môi trường làm việc5/10
Chế độ đãi ngộ5/10
Địa điểm làm việc5/10
Thêm ảnh
Môi trường làm việc
Chế độ đãi ngộ
Địa điểm làm việc

BẠN ĐÃ ĐÁNH GIÁ CHO NTD NÀY

5 THÀNH VIÊN ĐÃ ĐÁNH GIÁ

Sắp xếp đánh giá:

  • Quy mô: 25 - 99
  • Phú Quốc, tỉnh Kiên Giang
  • https://www.facebook.com/HotelAcademyPQ
  • Hotel Academy Phu Quoc - VET by EHL WE ARE ALL AMBASSADORS - It's beautiful when career and passion come together, are you Passionate to train and develop the future Hoteliers and Culinary Experts in Vietnam? VET by EHL is a vocational education solution from the famous Swiss EHL Group, now arrived on beautiful Phu Quoc, with the philosophy of balancing theory and application, allows a stimulating learning environment that enables students to gain theoretical knowledge and practice the same in a safe, incubated environment. This enables candidates to fine tune their skills before entering the industry, setting them up for excellence in their future careers. This collaboration will now be available in Phu Quoc which will provide best-in class programs made in Switzerland and offers the perfect combination of soft and hard skills, comprising Certificate level programs across four Hospitality disciplines: Culinary Professional Diploma Service Professional Diploma Rooms Administration Professional Diploma Hotel Administration Diploma 4 available programs with 3 levels and 12 certificates. Upon successful completion of 18-24 month programs, a student shall be awarded with a Swiss Professional Diploma by EHL.

Thông tin liên hệ

  • Marcus Wirsching - General Director

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