[PHÚ MỸ HƯNG - QUẬN 7] Demi - Bếp chính

- Oversee culinary operations of Belgo group.

- Must have good knowledge of different culinary styles.

- Control all kitchen operation needs.

- Ensuring that all products are in accordance to the Brand Standards.

- Ensures professional people’s management.

- Support the head chef in the company's new projects (franchise, open new branches, ...).

DUTIES AND RESPONSIBILITIES

• Financial

- Assists EC, Sous Chef with watching over food cost and ensures cost stay within budget.

- Always remind staff to save cost but not affecting the quality of food.

- Assists EC, Sous Chef with looking for opportunities to reduce cost prices with suppliers and increasing profitability of the Restaurant.

- Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food.

• Operational

- Assists EC, Sous Chef with Managing day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

- Plan, arrange working schedule for cold chef based on the business situation, number of events

- Monitoring work process of the cold chef as followed by the standard

- Coordinate with the executive chef, sous chef, Restaurant manager to bring the best service to customers.

- Assists EC, Sous chef with ensuring that all menu items are prepared and presented according to established recipes and standards.

- Coordinate with the executive chef and related positions on the new menu planning, promotions for restaurants to attract customers.

- Support executive chef, sous chef set up, quantify, recipe of dish, picture, price of dish used on menu.

- Calculate with EC, sous chef on food and pricing management.

- Checking the quality of food before use for processing dishes.

- Check the quality of cold food before serving customers, support the preparation of dishes to meet the flavour of each customer.

- Save food taste samples daily as prescribed.

- Control the preservation of raw materials, food.

- Always keep the kitchen area clean.

- Remind cold station kitchen staff keeping personal hygiene, uniform - ensure to follow food safety standards.

• Personel

- Direct training, assign training for new staff

- Coordinate the training courses planning, upgrading working skills of kitchen staff.

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

- Providing information to the executive chef on performance appraisal and results of all staff working in the kitchen; Comment on the staff training plan in the department.

- Assists executive chef, sous chef with job evaluation, initiative rewards for cold chef in accordance

with company rules.

Customers:

- Solicit guest feedback to improve food and presentation quality.

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

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

- Regularly check raw material preservation, raw materials used for food processing.

- Handling related incidents about food of the restaurant.

- Introduce, explain dishes to customers when requested.

- Participate in working skill training courses.

- Participate in meetings of the department, of the restaurant.

- Make the assigned job reports.

• Other

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

- Perform other duties as assigned.

• 100% salary during the probation period.
• Meal and transportation allowance.
• KPI bonus and performance-based incentives
• Birthday, holiday, and Tet gifts, ect.
• 13th-month salary (according to company policy).
• Full social insurance coverage.
• Team building activities and company social event.
• Training provided.

- Graduated college or having culinary skill certificate, having deep knowledge about cold dishes in restaurant.

- Having knowledge about food safety.

- Having experiences about salad.

- Minimum 2 year’s experience in similar role related experience and/or training; or equivalent combination of education and experience.

- Strong leadership, communication.

OTHER SKILL REQUIREMENTS

- Great attention to detail and creativity

- Organizing and leadership skills

- Willingness to replenish professional knowledge

- In depth knowledge of sanitation principles, food preparation and nutrition Certificate in culinary arts.

• Apply on the website Hoteljob