Chef de Cuisine (Cold Kitchen) - Bếp trưởng bếp Lạnh

 Personnel & Organizational Management

• Manage human resources at the workplace in a productive and efficient manner while complying with the company's human resource management regulations.

• Take initiative through consistent self-development.

• Meet with employees on a regular/irregular basis and manage their work and any distress they may be experiencing.

• Attend the daily meeting hosted by Chef de Cuisine and consult him/her on the work progress.

• Create an immersible environment for employees and encourage them toward self-improvement.

• Hold training sessions for culinary trends, work tasks, foreign language and equipment protection.

• Inform junior employees like Section Chefs, Cooks, Kitchen Attendants and Stewards of kitchen operation policies and their directionality.

 Cooking and Menu

• Create and manage new food items.

• Take responsibility for and manage general kitchen duties including mise en place, cooking, providing food items, and storing ingredients and other food items.

• Create and manage standard recipes.

• Create new food items and ingredients.

• Follow standard management policies regarding ingredients, cost, sanitation and cooking.

• Observe the daily and weekly reservation status and coordinate labor, menu, work hours, etc.

• Improve the standards on menu items, operation and management to maintain competitiveness.

• Before work begins everyday, prepare and take responsibility for all ingredients, beverages, cooking utensils and equipment.

 Health, Safety, Cleanliness and Sanitation\

 Customer Service

 Cost Budget Loss and Profit

 Management of Facility, Utility, Equipment and Tableware

 Maintenance and Management of Kitchen Facility and Environment

 General Office Duties

 Miscellaneous

- Attractive & competitive salary with high service charge.

- 02 months of probation with Full salary & Service charge

- Clear career development plan with many engaging training courses (local & international)

- Wonderful working environment with the professional team.

- Annual vacation, Annual health check, Insurance, and other welfare as in Labor Law.

- Having special package for Director level.

QUALIFICATIONS

• Education: Relevant bachelor's degree or higher preferred

• Experience: Cooking experience of 5 years or more

• Credentials: Culinary certificate a must. Advanced culinary certificate preferred.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must speak English fluent enough to be able to deal with customers and present menu

• Must possess general knowledge of the food and culture of a given field

• Must possess the ability and skills to create new menu items in keeping with the general trend

• Must be a good communicator. Must be able to manage personnel well.

• Must show basic computer proficiency such as with MS Office

• Must demonstrate an accurate understanding of how to calculate and manage cost

• Must demonstrate an understanding of, and skills to use, kitchen facility, utility, equipment and kitchenware

• Must know applicable laws regarding food safety and general kitchen operation

Hoặc liên hệ Hotline: 024 3333 1089