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Sous Chef Belgo

  • Hạn nộp: 31/08/2022
  • Mức lương: Thỏa thuận

Thông tin cơ bản

Số lượng
2
Nơi làm việc
Quận Phú Nhuận - TP HCM
Giờ làm việc
Làm theo ca
Vị trí
Nhân viên
Cập nhật
05/07/2022 16:51

Mô tả công việc

THE CASH

• Assists EC with watching over food costs and ensures costs stay within budget.

• Assists EC with looking for opportunities to reduce cost prices with suppliers and increase the profitability of the Restaurant.

• Assists EC with maintaining updated and accurate costing and documentation of all dishes prepared and sold in the food.

THE TEAM

• Assists EC with Managing day-to-day kitchen activities, planning and assigning work, and establishing performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

• Assists EC with educating and training team members in compliance with standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.

• Assists EC with promoting teamwork and quality service through daily communication and coordination between service & kitchen. Assist sales and restaurant staff with banquets, parties, and other special events.

• Assists EC with recommending and /or initiating salary, disciplinary, or other staffing / human resources-related actions in accordance with company rules and policies.

THE GUEST

• Solicit guest feedback to improve food and presentation quality.

• Assist with addressing customer questions and issues relating to kitchen services.

• Assist Executive Chef, General Manager, and Managing Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc.

• Arrangements, decoration options, etc.

THE BUSINESS

• Assists EC with ensuring that all menu items are prepared and presented according to established recipes and standards.

• Assists EC with with developing menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.

• Assists EC with maintaining procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.

• Assists EC with ensuring that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.

• Adhere to governmental regulations as well as company policies and procedures.

• Perform other duties as assigned.

Quyền lợi được hưởng

- Probation: 2 months

- Package: 1-year contract, Meal allowance. 13Th-month salary.

Yêu cầu công việc

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Completion of a degree or certificate in culinary arts. Must speak local language(s) and English

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the Restaurant, the brand and the Company. Demonstrated ability to manage and drive financial budgets, promotions, problem solving, strong at reasoning, team motivation, and organizational skills and training abilities. Outstanding attention to detail and excellent communication skills.

Minimum 3 years related experience, including supervisory experience, or an equivalent combination of education and experience.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

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ĐÁNH GIÁ

5.0

TỐT

5 ĐÁNH GIÁ

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Môi trường làm việc5/10
Chế độ đãi ngộ5/10
Địa điểm làm việc5/10
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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
  • 159a Đường Nguyễn Văn Thủ, phường Đa Kao, Quận 1, Hồ Chí Minh, Việt Nam
  • Công ty TNHH Thực phẩm & Đồ uống Belgo đang hoạt động trong lĩnh vực Nhà hàng và các dịch vụ ăn uống phục vụ lưu động.

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