Sous Chef/ Bếp phó

- Ensures that all food prepared and served is according to the standard recipe and presentation guidelines.

- Assists the Executive Chef in planning menus, daily specials, food promotion, etc

- Consolidates all food requisitions and forwards then to the Executive Chef for approval.

- Helps the Executive Chef in checking the quality of food being received from the purchaser and/or supplier.

- Establishes times schedules, duty rosters, leaves and other human resource related administrative tasks in cooperation with the section head for the Executive Chef’s approval.

- Control cost by: maintaining adequate inventory of food, utilizing food surpluses, portion control, price control, minimizing wastage and spoilage.

- Ensures that all machines, furniture, equipment and utensils are clean and in working conditions at all times and that the kitchen is always clean and in a safe condition to prevent unnecessary accidents.

- Writes recipe cards and prepares dishes for photography.

- Organizes regular staff meetings.

- Maintains regular guest contact and gets feedback from guests regarding food quality.

- To assist in the preparation of the departmental budget.

- To ensure that the department’s operation budget is in line and costs are strictly controlled.

- Performs duties common to all supervisors and accomplishes other tasks as may be assigned.

- Experience in similar position

- Strong inter-personality, leadership, and creative skills

We always welcome you, please send your CV to email address: Tin đã hết hạn